Forget about store-bought Polish sausages and try this simple recipe. It is a savoury blend of pork, veal, and beef that is seasoned with several flavorful spices. Once you prepare these tasty sausages, they are ready for the grill or to use as an ingredient for creative Polish- inspired dishes.
RecipeSavants.comForget about store-bought Polish sausages and try this simple recipe. It is a savoury blend of pork, veal, and beef that is seasoned with several flavorful spices. Once you prepare these tasty sausages, they are ready for the grill or to use as an ingredient for creative Polish- inspired dishes.Smart Recipes, Eastern European Recipes, Beef,Pork Recipes, RecipesBeef,PorkEastern EuropeanPolish KielbasaPT5H15MServes 10
Ingredients:
0.5 Pound Pork Fat3 Pounds Pork Shoulder0.5 Pound Veal Shoulder1 Pound Lean Beef Chuck3 Cloves Garlic2 Tablespoons Salt & Freshly Ground Black Pepper2 Teaspoons Ground Summer Savory2 Tablespoons Sweet Paprika0.5 Teaspoon Ground Allspice2 Teaspoons Ground Marjoram9 Ounces Hog Casings4 Tablespoons Ice Cold WaterPlace the pork fat and meats into a meat grinder and grind well. Transfer the meat mixture to the container of a food processor.
Add garlic, spices, and the cold water. Process mixture until combined well. Place mixture into refrigerator until needed. Meanwhile, soak casing in warm water for about 30 minutes. Use sausage stuffer to make sausages, leaving 5 to 6 inches to tie a knot.
Stuff the cold meat mixture into the casing and tie the ends in a knot. Make sausages about 18 to 24 inches long. Dry the sausages uncovered in the refrigerator for three to four hours, or up to a day.
Preheat grill or smoker to 425 degrees. Smoke sausage for about 50 to 60 minutes.