The FoodReference Website - Recipe Section: Main Dishes
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . CookBooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here > Home >  Recipes >

Meat Recipes >  Other Meat Recipes >  Polish Sausage (Kielbasa) >

 

Next Recipe

..Other Meat Recipes.. ..Cotto Salami (Italian).. ..Head Cheese or Souse.. ..Head Cheese, Bizarre Foods.. ..Polish Sausage (Kielbasa).. ..Armadillo, Baked of Barbecued.. ..Armadillo in Mustard Sauce.. ..Bear Roast.. ..Beaver, Country Style.. ..Bison (Buffalo) & Black Bean Chili.. ..Bison (Buffalo) Stroganoff.. ..Buffalo Chili, Bison Chili.. ..Buffalo (Bison) Loaf.. ..Buffalo, Deviled Bison Burgers.. ..Buffalo, Spice Rubbed Steaks.. ..Buffalo, Portobello Tenderloin.. ..Burgoo Recipe.. ..Burgoo, Kentucky Burgoo.. ..Elephant Stew.. ..Frog Legs, Crispy.. ..Frogs, Crunchy Frogs (1866).. ..Frog Legs with Mushrooms.. ..Frog Legs In White Wine.. ..Goat, African Goat Stew.. ..Goat, Piedmontese Leg of Kid.. ..Hare Stew a la Parisienne (1893).. ..Mopane Worm.. ..Muskrat, Smothered in Onions.. ..Opossum & Sweet Potatoes.. ..Possum Roasted (1913).. ..Rabbit Fricassee.. ..Rabbit, Easy Stew.. ..Rabbit, Hasenpfeffer.. ..Rabbit, Jerk Grilled Rabbit.. ..Rabbit, Jugged Rabbit.. ..Rabbit, Mustard Marinated.. ..Rabbit, Pot Roasted Rabbit.. ..Rabbit with Fennel & Fava Beans.. ..Rattlesnake Dijon.. ..Squirrel or Nutria Gumbo.. ..Squirrel or Rabbit Pie (1885).. ..Squirrel Fricassee.. ..Wild Boar with Olives.. ..Wild Game Polish Sausage..

. Home . . Recipes . . About & Contact . . Links .

 

POLISH SAUSAGE (KIELBASA)

Polish sausage is made of coarsely ground lean pork with some added beef. The basic spices for this well known sausage are garlic and marjoram.

Ingredients
• 8 lbs. pork shoulder or lean trim (75% lean)
• 2 lbs. beef trimmings (80% lean)
• 4.8 oz. ice or water
• (7 1/4 Tbs.) 3.6 oz. salt
• (4 Tbs.) 1.6 oz. sugar
• (2 1/2 Tbs.) 0.5 oz. white pepper
• (2 1/4 tsp.) 0.3 oz. mustard seed
• (4 tsp.) 0.2 oz. marjoram
• (1 1/2 tsp.) 0.1 oz. garlic powder
• (2 1/2 tsp.) 0.2 oz. nutmeg
• (1 1/4 tsp.) 0.2 oz. monosodium glutamate
• (1 a cups) 5.6 oz. nonfat dry milk
• (1 1/4 tsp.) 0.2 oz. sodium nitrate
• (1/8 tsp.) 0.025 oz. sodium nitrite (optional)
(Please read about Nitrates and Nitrites)


Directions
Grind beef and pork through 1/4-inch plate.

Add spices and water, mix thoroughly.

Grind through 3/16-inch plate.

Stuff into natural hog casings and hold overnight (38ºF) for cure to react.

Smoke at 90º to 100ºF for two hours.

Raise temperature gradually to 165º to 170ºF in smokehouse and cook until internal product temperature reaches 150ºF.

NOTE: Beef gives this product a deeper red color and improves the product consistency and appearance.


University of Georgia Cooperative Extension, National Center for Home Food Preservation  www.uga.edu/nchfp/

 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.