Polish Kielbasa
Polish Kielbasa recipe
Yield
24 servingsPrep
30 minCook
45 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork shoulder
cubed |
|
| 1 | pound |
beef chuck
cubed |
|
| ½ | pound |
veal
cubed |
|
| ½ | pound |
pork fat
cubed |
|
| 2 ½ | teaspoons |
salt
|
|
| 3 | teaspoons |
black pepper
|
|
| 2 | teaspoons |
marjoram
ground |
*
|
| 2 | teaspoons |
savory
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| 3 |
garlic cloves
finely minced |
*
|
|
| 2 | tablespoons |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork shoulder
cubed |
|
| 453.6 | g |
beef chuck
cubed |
|
| 226.8 | g |
veal
cubed |
|
| 226.8 | g |
pork fat
cubed |
|
| 13 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 1E+1 | ml |
marjoram
ground |
*
|
| 1E+1 | ml |
savory
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 3 | cloves |
garlic cloves
finely minced |
*
|
| 3E+1 | ml |
paprika
|
|
Directions
Prepare the casings. Grind the meats and fat together through the coarse disk.
Mix the remaining ingredients with the meat. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional.
Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours.
Cook by roasting in a 425 degrees F. for forty-five minutes.
