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Polish Kielbasa

 

Polish Kielbasa recipe
167

Yield

24

servings

Prep

30

min

Cook

45

min

Ready

5

hrs

 

Ingredients

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

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

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 27465% of calories 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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