6 ft 2-1/2 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 tsp salt, or to taste
3 tsp finely ground black pepper
2 tsp ground marjoram
2 tsp ground summer savory
1/2 tsp ground allspice
3 cloves garlic, finely minced
2 tbsp sweet paprika
A Recipe for
Polish 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 |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
This Recipe for Polish Kielbasa is one of thousands in the Recipes-to-go Meat Cookbook.
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Food Tip |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
This is a recipe for Polish Kielbasa from the recipe cookbook of Recipes-to-go (Meat)
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
“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 |
Food Tip |
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 lb"
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.
Serves: 6
Polish Kielbasa Recipe brought to you by Recipes To-Go