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Kielbasa (Fresh Polish Sausage)

Kielbasa (Fresh Polish Sausage)
Main Ingredient: Beef Pork Ham

Course: Sausages

Cuisine: Polish

Yield:

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Kielbasa (Fresh Polish Sausage) ingredients

  • 5 T Salt
  • 1 T Sugar, granulated
  • 2 garlic cloves
  • 1 T Pepper, black
  • 1 t Marjoram
  • 1 part water
  • 10 lb pork butts
  • 1 Sausage casing

Cooking Kielbasa (Fresh Polish Sausage)

1. Grindi all the pork butts through a 1/4 or 3/8 grinder plate and place in the mixer.
2. Add all the ingredients and mix well, until all the spices are evenly distributed.
3. Stuff into 35-38mm hog casings.
4. Hang on smokesticks spaced properly and let dry in cooler.
5. Note: Be sure that meat has been chilled to 32-34 degrees F. before starting.
6. From: Great Sausagei Recipes and Meati Curing by Rytek Kutas -----.


This is a recipe for making

Submitted by Guest cook on April 17, 2008.

This is a recipe for making fresh kielbasa not for cooking it. I have the kielbasa, I need to know how to proceed from here. I remember my Mother boiling it in water with a bay leaf...I think, before she sliced and fried it.

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