Need recipe for Polish Sausage
Chuck
same.
Please post any kielbasa/Polish sausage recipe you might have. Do remember
lots of garlic!
Thanks
Chuck
HELEN PEAGRAM
Title: Fresh Polish Kielbasa
Categories: Sausages
Yield: 5 Pounds
6 Feet large hog casings
3 lb Lean pork butt, cubed
1 lb Lean beef chuck, cubed
1/2 lb Veal, cubed
1/2 lb Pork fat, cubed
2 1/2 ts Salt, or to taste
3 ts Black pepper
2 ts Ground marjoram
2 ts Ground summer savory
1/2 ts Ground allspice
3 cl Garlic, finely minced
2 ts Sweet paprika
Prepare the casings. Grind the meats and fat together through the
coarse disk and mix with remaining ingredients. Stuff casings and
twist off into links 18-24". Allow to dry in a cool place 3-4 hours
or in the refrigerator, uncovered, 24 hours. Cook by roasting in a
425 oven for 45 minutes or grill.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Smoked Kielbasa
Categories: Sausages, Meats
Yield: 5 Pounds
3 lb Pork butt w/ fat, cubed
2 lb Beef chuck, trim and cube
1/2 c Ice water
1/4 c Dry milk powder
5 ts Salt
1 tb Sugar
1 tb Paprika
2 ts Fine grind white pepper
1 tb Finely minced garlic
1/2 ts Ground marjoram
1/2 ts Ground thyme
1/2 ts Ground celery seed
1/2 ts Finely ground coriander
1/2 ts Fresh ground nutmeg
1/4 ts Ascorbic acid
1/2 ts Saltpeter
4 Feet medium hog casings
Grind pork through the coarse disk. Grind beef through the fine disk.
Mix and combine with remaining ingredients. Prepare casings, stuff,
and tie off into 8-10" links. Cure in the refrigerator 24 hours.
Smoke at 180-190 2 hours. Simmer sausage in a 170-180 kettle of water
for half an hour. Place links in a kettle of cool water for half an
hour, dry and store in the refrigerator for up to two weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Polish Kielbasa
Categories: Sausages, Meats
Yield: 1 Servings
6 Feet large (2-1/2-inch
-diameter) hog casings
3 lb Lean pork butt, cubed
1 lb Lean beef chuck, cubed
1/2 lb Veal, cubed
1/2 lb Pork fat, cubed
2 1/2 ts Salt, or to taste
3 ts Finely ground black pepper
2 ts Ground marjoram
2 ts Ground summer savory
1/2 ts Ground allspice
3 Cloves garlic, finely
-minced
2 tb Sweet paprika
"Recipes for this sausage are so variable that what passes for
kielbasa in one area might be regarded as not authentic in another.
The ingredients and pronunciation of kielbasa are as variable as are
the vagaries of the spring weather, the time of year when kielbasa is
traditionally made. This version uses pork, beef, and veal and makes
five pounds."
1. Prepare the casings.
2. Grind the meats and fat together through the coarse disk.
3. Mix the remaining ingredients with the meat.
4. Stuff the casings and leave the sausage in long links. Lengths of
eighteen inches to two feet are traditional.
5. Allow the sausage to dry in a cool place for three or four hours or
refrigerate for twenty-four hours uncovered.
6. Cook by roasting in a 425~ F. 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.
From: Rich Harper
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Garlic Kielbasa
Categories: Sausages, Pork, Beef, Meats
Yield: 1 Servings
4 ts Coarse (kosher) salt
1 3/4 ts Ground black pepper
3 tb Sweet Hungarina paprika
1 ts Dried marjoram, crumbled
1/2 ts Dried savory, crumbled
2 ts Finely minced garlic
10 oz Trimmed beef shin
- cut into 1/2" dice
- and chilled
16 oz Fresh pork fat
- cut into 1/2" dice
- and chilled
1/3 c Ice water
1 1/4 lb Lean trimmed pork
- cut into 1" dice
- and chilled
1. Mix together in a small bowl the salt, pepper, paprika, marjoram,
savory, and garlic. 2. In the container of a food processor combine
the beef, half the
pork fat, half the ice water, and half the mixed seasonings and
process to a very fine grind (if you are using a meat grinder,
Mix in a bowl and grind). Scrape into a mixing bowl. 3. In a bowl
combine the remaining seasonings, the pork, remaining
pork fat, and remaining water. Process half of the mixture at a
time to a coarse grind and add to the beef. Mix together very
thoroughly, cover, and chill for 24 hours. 4. Stuff the sausage into
casings, tying links for 10 to 30 " long,
depending upon your preferance. Both sizes (and everything in
between) are considered traditional. Hang the sausages in a cool,
airy place for several hours at least, or until the skin is
smooth, dry, and crackly. If it's too hot or humid to hang the
sausages, refrigerate them, uncovered, for at least 12 hours. To
store, refrigerate for up to 3 days, or freeze for longer keeping.
TO COOK: Place one or more sausages in a large skillet with water to
cover halfway. Bring to a simmer and cook for about 10-12 minutes,
then turn and cook for about 10-12 minutes on the other side. Pour
off the water, prick the sausages, and cook them over moderate heat
until browned on both sides.
Makes about 2-3/4 lb
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Kielbasa- Polish Sausage
Categories: Sausages, Pork, Veal, Meats
Yield: 2 Pounds
1 1/2 lb Pork loin or butt
1/2 lb Veal
Salt and pepper
1 Bud of garlic
1 ts Whole mustard seed
3 tb Water
Remove meat from bones, cut into small pieces and run through a coarse
knife of a food grinder. Add 3 tablespoons of water, pound the
garlic, and add the seasoning. Mix very thoroughly and stuff the
casings. The sausage is then ready for smoking. If you don't have
those facilities, you can boil it for 30 minutes in rapidly boiling
water, or you can place the sausage in a baking dish, cover with cold
water, and bake in a 350F oven until the water is absorbed.
Source: Treasured Polish Recipes for Americans Typed for you by Linda
Fields Cyberealm BBS Watertown NY 315-786-1120
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Lithuanian Kielbasa
Categories: Sausages, Pork, Meats
Yield: 1 Batch
5 lb Pork butts; ground coarse
1 ts Whole mustard seed; heaping
- pulverized
1 ts Whole allspice; heaping
1/2 ts Whole black peppercorns
1/2 lg Onion, finely chopped
2 lg Cloves garlic, finely minced
1/4 c Salt
1/2 c Cold water.
Mix ingredients thoroughly, and stuff into casings.
Poach or boil for 20 minutes. From: Ram...@worldnet.att.net (Ramone)
MM format by Dave Sacerdote
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: White Polish Sausage
Categories: Sausages, Pork, Beef, Poultry, Meats
Yield: 16 Sausages
1 kg Meat (pork or mixed meats)*
20 g Salt
2 g Saltpetre
1 g Pepper
1 g Pimento
1/2 Clove of garlic
3 fl Water or stock from bones
Sausage casings
* pork & beef or even pork, beef and rabbit or coypu)
This makes a white sausage for immediate consumption:
Rinse the meat and take away all the membrane (I'm not sure if this
is the right word. I mean the white or transparent stuff) and blood
flooded parts. Cut 3/4 of the meat into small cubes, mince the rest.
Mix well adding salt and saltpetre and leave until next day. The best
to use will be some enameled or ceramic container. Then add ground
pepper, garlic mashed with salt and water or stock. Mix well manually
until homogenous. Fill the guts with meat, but be careful not to let
the air in. If this happens, make a hole in the gut with a needle.
Put the sausages tightly in a bowl and leave until next day. You can
eat the sausage as it is or you may prepare them in three ways:
1) Put the sausage into such an amount of boiling water that will
cover it and keep it for one hour on fire without letting the water
boil. Serve hot or cold (take out of the hot water, put in cold
water, take out, dry);
2) Put the sausage on the baking pan and into the oven (not very
hot), so that the sausage does not get browned (careful with
temperature) as it may become to dry;
3) Put the sausage into a deep frying pan with pieces of pork fat,
pour in some boiling water, cover the pan and put on small fire for
15-30 minutes. Uncover the pan, let the water steam away and fry the
sausage on both sides until golden-brown. Try not to damage the gut
in order not to let the juice out. Serve hot or cold.
In my opinion white sausage is best when served hot with some mustard
and bread.
Enjoy!
MMMMM
--
The Mom at hpea...@attcanada.net
Chuck wrote in message ...
Alan Boles
HELEN PEAGRAM <hpea...@attcanada.net> wrote in message
news:Vtxc2.5055$Fs2.2...@cabot.ops.attcanada.net...
:MMMMM----- Recipe via Meal-Master (tm) v8.05
:>
:>
:
:
Monika Adamczyk
>
> This can't be Kielbasa not enough garlic and has beef in it.
recipes snipped for brevity.
I agree with this statement, assuming that the provided recipes where
intended for making kielbasa of Polish origin, not the stuff which you
buy in supermarkets under the same name (which btw is an affront to the
real Polish sausages). For starters, kielbasy (plural for word 'sausage'
in Polish) in Poland are made almost exclusively from pork meat. Beef
was used only during tough economic times when there was shortage of
pork. Veal is occasionally used in hot dogs (but these are nothing like
typical American hot dogs) and I don't think I ever ate a lamb or other
meat sausage. Some recipes use large amount of garlic but this is not a
requirement. Juniper is also popular in sausage making (but be careful -
it is very potent), so i marjoram. Other herbs and seasonings are used
but none in the quantity which would made the flavor outstanding. The
most important thing is smoking. Most of the sausages are smoked in low
temperature, which not only extends their shelf time but also
contributes to the overall flavor of the product.
Monika
jjmr
gave up making it last year, they're getting old 80 and 76. So I took
over the tradition. They said when they got started making keilbasy.
They had a few "not perfect" batches. Mine wasn't perfect so I went
looking for a different recipe. I do know that true Polish keilbasy
never has anything but pork. Here my recipe. Open to suggestions
10 pounds of pork (Boston Butts or shoulder as a lesser subsutite)
Cut up (cubed) try for 75% lean 25% fat plus or minus 5% (its a guess)
especially remove any bloody veins
Casings
2 cups cold water
5 to 6 Table Sp salt
1.5 to 2 teasp marjoram
3 cloves garlic
grind course
dissolve salt in H2O mix into meat with spices
stuff in casings ( I ran it thru the kitchen aid a second time with
no cutting blades to stuff it.)
smoking optional
boil 40-45 min
fry 10 -15 min for a little brown color.
serve with noodles and cabbage. Soul food for the Polish.
John
On Fri, 11 Dec 1998 14:32:53 -0700, "Chuck" <fl...@theriver.com>
wrote:
Bob Y.
>Just made a 10 pound batch on Saturday my first attempt. My parents
>gave up making it last year, they're getting old 80 and 76. So I took
>over the tradition. They said when they got started making keilbasy.
>
You might want to check in rec.food.preserving. There are a number of sausage
makers there who might be able to help you.
Bob Y.
You can't hide a piece of broccolli in a glass of milk.
Unknown child