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Polish Kielbasa

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Submitted by michaelvelto

Polish Kielbasa recipe

YIELD

24 servings

PREP

30 min

COOK

45 min

READY

5 hrs

Ingredients

3 1.4
POUNDS KG PORK SHOULDER
cubed
1 453.6
POUND G BEEF CHUCK
cubed
½ 226.8
POUND G VEAL
cubed
½ 226.8
POUND G PORK FAT
cubed
2 ½ 13
TEASPOONS ML SALT
3 15
TEASPOONS ML BLACK PEPPER
2 10
TEASPOONS ML MARJORAM
ground *
2 10
TEASPOONS ML SAVORY
ground
½ 2.5
TEASPOON ML ALLSPICE
ground
3 3
CLOVES GARLIC CLOVES
finely minced *
2 30
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 274 65% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 311mg 13%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 44g
Vitamin A 5% Vitamin C 2%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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