Ingredients
6 ft 2-1/2 diameter hog casings
3 lb lean pork butt, cubed
1 lb lean beef chuck, cubed
1/2 lb veal, cubed
1/2 lb pork fat, cubed
2 1/2 tsp salt, or to taste
3 tsp finely ground black pepper
2 tsp ground marjoram
2 tsp ground summer savory
1/2 tsp ground allspice
3 cloves garlic, finely minced
2 tbsp sweet paprika
Directions
"Recipes for this sausage are so variable that what passes for
kielbasa in one area might be regarded as not authentic in another.
The ingredients and pronunciation of kielbasa are as variable as are
the vagaries of the spring weather, the time of year when kielbasa is
traditionally made. This version uses pork, beef, and veal and makes
five lb"
1. Prepare the casings. 2. Grind the meats and fat together through
the coarse disk. 3. Mix the remaining ingredients with the meat. 4.
Stuff the casings and leave the sausage in long links. Lengths of
eighteen inches to two feet are traditional. 5. Allow the sausage to
dry in a cool place for three or four hours or refrigerate for
twenty-four hours uncovered. 6. Cook by roasting in a 425~ F. oven
for forty-five minutes. These sausages are also excellent grilled
over a charcoal fire and eaten in a Kaiser roll, lathered with a
spicy brown mustard.
Servings: 6 servings
Polish Kielbasa Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite possible to follow the history of recipes way back into history, certainly as far back into history as the ancient Egyptians, and maybe even further. In practice though, in the main part, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
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We hope you enjoy this Polish Kielbasa recipe.
