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| Home -> [Eastern European, Entrees, Meats, Polish] -> [Polish sausage (kielbasa) Recipe] |
Polish sausage (kielbasa)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Eastern European, Entrees, Meats, Polish |
Rating: |
0 |
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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, ?dice, chilled | | 14
| oz | Fresh pork fat, ?dice>>> | | | Chilled | | 1/3
| cup | Ice water | | 1 1/4
| lbs | Lean, trimmed pork, 1"dice>>>> | | | Chilled |
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Procedures:
| 1 | Mix together in small bowl, salt, pepper, paprika, marjoram, savory, and garlic. | | 2 | In food processor, combine half the beef, half the pork fat, half the ice water, and half the mixed seasonings. | | 3 | Process very fine. | | 4 | Mix remaining ingredients together in bowl, and then process mixture ?at a time to coarse grind. | | 5 | Mix all together in bowl, cover, refrigerate for 24 hrs. | | 6 | Stuff casings using sausage stuffer, or horn attached to meat grinder. | | 7 | Tie links 10 to 30 inch lengths depending on preference. | | 8 | Hang sausages in cool, airy place to dry to touch or simply refrigerate uncovered for 24 hrs. | | 9 | Hold in refrig. | | 10 | For up to 3 days. | | 11 | Freeze for longer storage. | | 12 | Cook in usual manner. | | 13 | Yield: abt. 2 ?lbs |
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