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
An empty belly is the best cook. |
| Estonian Proverb |
The belly rules the mind. |
| Spanish Proverb |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
This Recipe for Garlic Kielbasa is one of thousands in the Recipes-to-go Meat Cookbook.
The belly rules the mind. |
| Spanish Proverb |
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I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
What garlic is to food, insanity is to art. |
| Anonymous |
This is a recipe for Garlic Kielbasa from the recipe cookbook of Recipes-to-go (Meat)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
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