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Polish Sausage (Kielbasa)

 

105

Yield

8

servings

Prep

24

hrs

Cook

0

min

Ready

49

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

4 teaspoons kosher salt
coarse
1 ¾ teaspoons black pepper
ground
3 tablespoons paprika
sweet
1 teaspoon marjoram
*
½ teaspoon savory
*
3 teaspoons garlic
fine
10 ounces beef shin
2 inch dice
*
14 ounces pork
fat, fresh, 2 inch dice, chilled
cup water
ice cold
1 ¼ pounds pork
lean, trimmed, 1 inch dice, 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 ½ at a time to coarse grind.

Mix all together in bowl, cover, refrigerate for 24 hours.

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 hourrs.

Hold in refrigerator for up to 3 days.

Freeze for longer storage.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 52641% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 206mg 69%
Sodium 2502mg 104%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 8%
Sugars g
Protein 142g
Vitamin A 48% Vitamin C 8%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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