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
Historians have traced the existance of recipes far back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. During Roman times around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius tells us how the ancient Romans used many herbs, including some familiar names such as basil, rue and dill. In the fifteenth century, people returning from the crusades brought back many new foods and spices from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new culinary ideas caused an explosion in recipe publications, the majority of which still exist in private collections. Over the following few hundred years, the powerful and wealthy houses strove to serve the most extravagent banquests, and because of this cooks and their recipes became highly prized. However, it wasn`t until the 19th century that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and writing down popular recipes of the day. By the arrival of the 20th century, cook books are starting to become popular as a result of higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Polish Kielbasa recipe.
