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Ingredients
- 6 x 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
- 2Â 1/2 tsp Salt, or possibly to taste
- 3 tsp Finely grnd black pepper
- 2 tsp Grnd marjoram
- 2 tsp Grnd summer savory
- 1/2 tsp Grnd allspice
- 3 x Cloves garlic, finely chopped
- 2 Tbsp. Sweet paprika
Directions
- "Recipes for this sausage are so variable which 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 cold place for three or possibly four hrs or possibly chill for twenty-four hrs uncovered.
- 6. Cook by roasting in a 425 F. oven for forty-five min. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll, lathered with a spicy brown mustard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 6 servings | |
| Calories 633 | |
| Calories from Fat 399 | 63% |
| Total Fat 44.25g | 55% |
| Saturated Fat 15.35g | 61% |
| Trans Fat 0.36g | |
| Cholesterol 181mg | 60% |
| Sodium 1144mg | 48% |
| Potassium 920mg | 26% |
| Total Carbs 2.63g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.27g | 0% |
| Protein 53.15g | 85% |
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