Polish kielbasa
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Polish kielbasa
  Polish    Pork    Beef  
Last updated 6/12/2012 1:18:26 AM. Recipe ID 49303. Report a problem with this recipe.
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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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Recipe ID 49303 (Apr 03, 2005)

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