4 tsp coarse (kosher) salt
1 3/4 tsp ground black pepper
3 tbsp sweet hungarina paprika
1 tsp dried marjoram, crumbled
1/2 tsp dried savory, crumbled
2 tsp finely minced garlic
10 oz trimmed beef shin, cut into 1/2 dic, e and chilled
16 oz fresh pork fat, cut into 1/2 dice a, nd chilled
1/3 cup ice water
1 1/4 lb lean, trimmed pork, cut into 1 dice, and chilled
A Recipe for
Garlic Kielbasa
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Food Tip |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
This Recipe for Garlic Kielbasa is one of thousands in the Recipes-to-go Meat Cookbook.
Eat little, sleep sound. |
| Iranian Proverb |
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Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
This is a recipe for Garlic Kielbasa from the recipe cookbook of Recipes-to-go (Meat)
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Food Tip |
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 (see step 1) and process to a very fine grind (if you are
using a meat grinder, follow the directions on page 4). 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 as indicated in the general sausage-making directions on
pages 4-5, 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 come halfway up them. Bring
to a simmer and cook for about 8 minutes, then turn and cook for
about 8 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 pounds
Serves: 1
Garlic Kielbasa Recipe brought to you by Recipes To-Go