Polish Kielbasa

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Title: POLISH KIELBASA
Categories: Pork, Beef, Meats, Polish
Yield: 6 servings

6 Ft 2-1/2" diameter hog
-casings
3 lb Lean pork butt, cubed
1 lb Lean beef chuck, cubed
1/2 lb Veal, cubed
1/2 lb Pork fat, cubed
2 1/2 ts Salt, or to taste
3 ts Finely ground black pepper
2 ts Ground marjoram
2 ts Ground summer savory
1/2 ts Ground allspice
3 Cloves garlic, finely minced
2 tb Sweet paprika

"Recipes for this sausage are so variable that what
passes for kielbasa in one area might be regarded as
not authentic in another. The ingredients and
pronunciation of kielbasa are as variable as are the
vagaries of the spring weather, the time of year when
kielbasa is traditionally made. This version uses
pork, beef, and veal and makes five lb"

1. Prepare the casings. 2. Grind the meats and fat
together through the coarse disk. 3. Mix the remaining
ingredients with the meat. 4. Stuff the casings and
leave the sausage in long links. Lengths of eighteen
inches to two feet are traditional. 5. Allow the
sausage to dry in a cool place for three or four hours
or refrigerate for twenty-four hours uncovered. 6.
Cook by roasting in a 425~ F. oven for forty-five
minutes. These sausages are also excellent grilled
over a charcoal fire and eaten in a Kaiser roll,
lathered with a spicy brown mustard.

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