Polish Sausage (Kielbasa)
4 ts Coarse (kosher) salt 1 3/4 ts Ground black pepper 3 tb Hungarian (sweet) paprika 1 ts Marjoram 1/2 ts Savory 3 ts Garlic, minced fine 10 oz Beef shin,1/2"dice,chilled 14 oz Fr...
Ingredients
- 4tsp coarse (kosher) salt
- 13/4 ts ground black pepper
- 3tbsp hungarian (sweet) paprika
- 1tsp marjoram
- 1/2tsp savory
- 3tsp garlic, minced fine
- 10ozbeef shin,1/2"dice,chilled
- 14ozfresh pork fat,1/2"dice>>>
Directions
- 1
4 ts Coarse (kosher) salt 1 3/4 ts Ground black pepper 3 tb Hungarian (sweet) paprika 1 ts Marjoram 1/2 ts Savory 3 ts Garlic, minced fine 1
- 2
In food processor, combine half the beef, half the pork fat, half the ice water, and half the mixed seasonings
- 3
Process very fine
- 4
Mix remaining ingredients together in bowl, and then process mixture 1/2 at a time to coarse grind
- 5
Mix all together in bowl, cover, refrigerate for 24 hrs
- 6
Stuff casings using sausage stuffer, or horn attached to meat grinder
- 7
Tie links 10 to 30 inch lengths depending on preference
- 8
Hang sausages in cool, airy place to dry to touch or simply refrigerate uncovered for 24 hrs