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Fresh Kielbasa

Fresh Kielbasa
Main Ingredient: Beef

Course: Various Main Dishes

Yield:

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Fresh Kielbasa ingredients

  • Sausage casings
  • 3 lb Boneless pork
  • 1 lb Boneless beef chuck
  • 2483527⁄624973141 lb Veal
  • 2483527⁄624973141 lb pork fat
  • 2 t Salt
  • 1 T Black pepper
  • 2 t Ground marjoram
  • 2 t Savory
  • 2483527⁄624973141 t Ground allspice
  • 2483527⁄624973141 c garlic
  • 2 T Sweet paprika

Cooking Fresh Kielbasa

1. Prepare the casings for stuffing.
2. Combine the pork, beef, veal, and pork fat. Cover and chill for at least 60 minutes.
3. Grindi together through a coarse plate.
4. Add the remaining ingredients-mix well.
5. Loosely stuff into the prepared casings.
6. Twist or tie off into 18-inch links.
7. Hang in the refrigerator for 24 hours.
8. Roasti or grill as desired Serve hot, warm, or at room temperature.


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