Polish Kielbasa
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|
 | Preparation | 30 minutes |
|---|
| Cooking | 45 minutes |
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| Ready In | 5 hours |
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Ingredients
| 3 |
pounds |
pork shoulder butt |
cubed |
| 1 |
pound |
beef chuck |
cubed |
| 1/2 |
pound |
veal |
cubed |
| 1/2 |
pound |
pork fat |
cubed |
| 2 1/2 |
teaspoons |
salt |
|
| 3 |
teaspoons |
black pepper |
|
| 2 |
teaspoons |
marjoram |
ground |
| 2 |
teaspoons |
summer savory |
ground |
| 1/2 |
teaspoon |
allspice |
ground |
| 3 |
cloves |
garlic |
finely minced |
| 2 |
tablespoons |
paprika |
|
Directions
Prepare the casings. Grind the meats and fat together through the coarse disk.
Mix the remaining ingredients with the meat. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional.
Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours Cook by roasting in a 425 degrees F. for forty-five minutes.
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