Ingredients
4 tsp coarse (kosher) salt
1 3/4 tsp ground black pepper
3 tbsp hungarian (sweet) paprika
1 tsp marjoram
1/2 tsp savory
3 tsp garlic, minced fine
10 oz beef shin,1/2dice,chilled
14 oz fresh pork fat,1/2dice>>>
1 chilled
1/3 cup ice water
1 1/4 lb lean,trimmed pork,1dice>>>>
1 chilled
Directions
Mix together in small bowl, salt, pepper, paprika, marjoram, savory,
and garlic. In food processor, combine half the beef, half the pork
fat, half the ice water, and half the mixed seasonings. Process very
fine.
Mix remaining ingredients together in bowl, and then process mixture
1/2 at a time to coarse grind. Mix all together in bowl, cover,
refrigerate for 24 hrs.
Stuff casings using sausage stuffer, or horn attached to meat
grinder. Tie links 10 to 30 inch lengths depending on preference.
Hang sausages in cool, airy place to dry to touch or simply
refrigerate uncovered for 24 hrs. Hold in refrig. for up to 3 days.
Freeze for longer storage.
Cook in usual manner. Yield: abt. 2 3/4 lbs.
Servings: 1 servings
Polish Sausage (Kielbasa) Recipe brought to you by Recipe Ideas
Categories: Meat; Sausage
The History of Recipes
It is possible to read the history of `recipes` far back into ancient history, at least as far back into recorded history as early Egypt, and possibly even further. In practice though, mostly, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy Romans. He describes how the meals were divided into starters, entrees and desserts, something we still use today. He also informs us how the Roman chefs were skilled in the use of a good variety of spices and herbs, including some familiar names such as bay, rue and asafoetida. Later, there were a couple of interesting books which appeared in the 1300s ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of meals on the menues of the upper classes of the time. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, such as parsley and basil. The introduction of these new tastes was responsible for a surge in books on cookery, most of which still exist in academic collections. For the decades that followed, the rich and powerful families of the West competed with each other to serve up the most extravagent meals, and because of this cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery books are in high demand, mostly as a result of higher levels of literacy, more free time and being a little richer. The arrival of television gave us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Polish Sausage (Kielbasa) recipe.
