Polish Sausage (kielbasa) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 tsp: Coarse, (kosher) salt
1 3/4 tsp: Ground black pepper,
3 tbsp: Hungarian, (sweet) paprika
1 tsp: Marjoram,
1/2 tsp: Savory,
3 tsp: Garlic, minced fine
10 ounce: Beef shin, 1/2"dice,chilled
14 ounce: Fresh pork fat, 1/2"dice>>>
Chilled,
1/3 cup: Ice water,
1 1/4 lbs: Lean, trimmed pork,1"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
1/2 at a time to coarse grind. Mix all together in bowl, cover,
refrigerate for 24 hrs.
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 hrs. Hold in refrig. for up to 3 days.
Freeze for longer storage.
Cook in usual manner. Yield: abt. 2 3/4 lbs.
Source from luhu.jp
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
1/2 at a time to coarse grind. Mix all together in bowl, cover,
refrigerate for 24 hrs.
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 hrs. Hold in refrig. for up to 3 days.
Freeze for longer storage.
Cook in usual manner. Yield: abt. 2 3/4 lbs.
Source from luhu.jp