Polish Kielbasa

11 ingredients
6 steps

Ingredients

  • 3 pounds pork shoulder 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 savory ground
  • 1/2 teaspoon allspice ground
  • 3 cloves garlic finely minced
  • 2 tablespoons paprika

Directions

  1. 1
    Prepare the casings.
  2. 2
    Grind the meats and fat together through the coarse disk.
  3. 3
    Mix the remaining ingredients with the meat.
  4. 4
    Stuff the casings and leave the sausage in long links.
  5. 5
    Lengths of eighteen inches to two feet are traditional.
  6. 6
    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.

Products Matching These Ingredients

Good Chop Beef Ribeye Steak

Good Chop Beef Ribeye Steak

 Pork Uncured Bacon

Pork Uncured Bacon

Good Chop

NOVA 4

Teriyaki beef with pineapple rice

B NOVA 4
Beef Bologna

Beef Bologna

Private Selections,Kroger

E NOVA 4

Bun size franks, beef & pork, turkey

Winn Dixie

E NOVA 4

Pork rinds, original

Winn Dixie

E NOVA 3

Cubed colby & monterey jack cheese

D NOVA 3

Colby jack cheese cubed

D NOVA 4

Cubed cheddar cheese, mild

D NOVA 4

Dry-cured pork shoulder

E NOVA 4

Pork shoulder marinated for carnitas

D NOVA 4

Pork Shoulder For Carnitas

Tyson

A NOVA 4

More Recipes to Try

Cracklin' Corn Bread

7 ingredients

Oven Glazed Chicken

6 ingredients

Skewered Mixed Sausages

6 ingredients

Punch(From Nashville Memorial Hospital Open House)

7 ingredients

Chewy Chocolate Chip Cookies

10 ingredients

Cocoa Oatmeal Cookies

7 ingredients

Rosettes

4 ingredients

Orange Sauce(Dessert Sauce)

6 ingredients

John'S Chicken Divan

8 ingredients

Pickled Eggs

6 ingredients

Shrimp Gumbo

18 ingredients

Green Bean-Corn Casserole

10 ingredients