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A couple of Kielbasa recipes to make at home. :-)

Posted By: Joe Ames
Date: Tuesday, March 28, 2000 at 12:47 p.m.

1 1/2 lb. lean boneless pork
1/2 lb. boneless veal
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1 tbsp. mustard seed
1/4 c. crushed ice

Rinse casing well. Run water through casing also. Cut meat into small chunks. Grind meat with seasonings and ice; mix well. Using attachment on meat grinder, stuff mixture into casing. Place in a saucepan and cover with cold water. Bring to a boil and then simmer, uncovered, for 25 minutes. Sausage may be smoked in a smoker according to manufacturer's directions.

2 lbs. ground pork
1/2 lb. ground beef or veal
1 tbsp. and 1 tsp. salt
1/4 tsp. each ground pepper and marjoram
2 garlic cloves, mashed
1 tsp. sugar or honey

Mix ground meats thoroughly (if using honey, add now). Combine spices and sugar if used, mix with meat mixture. Stuff into casings, smoke if desired. Casings can be baked or boiled or grilled. Flavor improves if allowed to cure in the refrigerator 3-4 days before cooking.

1 1/2 lb. pork loin or butt
1/2 lb. veal
Salt & pepper to taste
1 bud of garlic, minced
1 tsp. mustard seed
3 tbsp. water
Casings, purchased at meat market

Remove meat from bones, cut into small pieces and run through coarse blade of food grinder. Add 3 tablespoons water, pound the garlic. Add the seasoning. Mix very thoroughly and stuff into casing (which may be purchased at any meat market). Place sausage in large baking dish, cover with cold water and bake in oven at 350 degrees until the water is absorbed.

5-8 lb. pork butt, ground up
1/4 to 1/2 c. water
3-6 garlic cloves, minced
Salt to taste
Pepper to taste
1-2 tsp. sage
1 tsp. basil

Mix all ingredients together and let stand for an hour or two to blend flavors. Stuff mixture in hog casings. If not using at once kielbasa may be frozen. To cook, cover with water and boil for 1 hour, then brown off at 350 degrees for 10-15 minutes. Hog casings should be soaked in water to remove salt and soften them.

1 1/2 lb. pork butt
1 bud garlic
1/2 lb. veal
1/3 c. water
1/2 tsp. marjoram
Salt & pepper

Cut meat into small pieces and run through the coarse blade of food chopper. Add water and finely grated bud of garlic with seasoning. Pull casing over horn and stuff with meat. This can be smoked or boiled fresh in a pot of water. Drain after 1 1/2 hours; brown on pan or under broiler.


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