Polish Kielbasa
Ingredients
6 feet 2 1/2 inch diameter hog casings
3 pound lean pork butt, cubed
1 pound lean beef chuck, cubed
1/2 pound veal, cubed
1/2 pound pork fat, cubed
2 1/2 tsp. salt, or to taste
3 tsp. finely ground black pepper
2 tsp. ground marjoram
2 tsp. ground summer savory
1/2 tsp. ground allspice
3 cloves garlic, finely minced
2 Tbsp. sweet paprika
Cooking Instructions
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 uncovered. Cook by roasting in a 425 degrees. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)