Fresh Polish Kielbasa Recipe
Yield: 5 PoundsRecipe by luhu.jp
Ingredients:
6: Feet large hog casings,
3 lbs: Lean pork butt, cubed
1 lbs: Lean beef chuck, cubed
1/2 lbs: Veal, cubed
1/2 lbs: Pork fat, cubed
2 1/2 tsp: Salt, or to taste
3 tsp: Black pepper,
2 tsp: Ground marjoram,
2 tsp: Ground summer savory,
1/2 tsp: Ground allspice,
3 centiliter: Garlic, finely minced
2 tsp: Sweet paprika,
Directions:
Prepare the casings. Grind the meats and fat together through the coarse
disk and mix with remaining ingredients. Stuff casings and twist off into
links 18-24". Allow to dry in a cool place 3-4 hours or in the
refrigerator, uncovered, 24 hours. Cook by roasting in a 425 oven for 45
minutes or grill.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw.
Source from luhu.jp
disk and mix with remaining ingredients. Stuff casings and twist off into
links 18-24". Allow to dry in a cool place 3-4 hours or in the
refrigerator, uncovered, 24 hours. Cook by roasting in a 425 oven for 45
minutes or grill.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw.
Source from luhu.jp
Tags
Makemeat