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Polska Kielbasa Polish Sausage

Gourmet.station's picture
Ingredients
  Pork loin/Pork butt 1 1⁄2 Pound
  Veal/Beef 1⁄2 Pound
  Garlic bud 1
  Marjoram 1⁄4 Teaspoon
  Water 3 Tablespoon
  Pork 10 Pound
  Veal/Beef 4 Pound
  Garlic buds 4
  Marjoram 1 Teaspoon
  Casing 1 Pound
  Salt To Taste
  Pepper To Taste
Directions

Remove meat from bones, cut into small pieces and run through course knife of food grinder.
Add 3 tablespoons water, ground garlic and seasonings.
Mix very thoroughly and stuff casing.
The sausage is then ready for smoking.
If you do not have facilities for smoking, place the sausage in a baking dish, cover with cold water and bake in oven at 350°, until the water is absorbed.
Store in freezer.
If you enjoy Polska Kielbasa, why not make more In this case, follow same directions, but increase the amount of ingredients as shown in Step 2.
It is best to mix the ingredients and let stand overnight.
Be sure to soak and wash the salt out of the casing.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork
Servings: 
70

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