* Exported from MasterCook *
Polish Sausage (Kielbasa)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
1 1/2 lbs, lean boneless pork
1/2 lb. boneless veal or 1lb pork
1 tsp. salt
1 tsp. pepper
2-3 cloves garlic, crushed
1 Tbsp. mustard seed
1/4 cup crushed ice
casing
Cut the meat into small chunks, then grind the meat with
the seasonings and ice, mix this well. Stuff the meat
mixture into the casing. Smoke in your outside smoker
following the manufacturers directions, or you can place
the sausage in a casserole, cover it with water. Bake at
350 degrees F until water is absorbed, about 1 1/2 to 2
hours. This only makes about 2 lbs.
When making sausage by hand, tie a knot about 3 inches
from one end of a cleaned sausage casing and fix the
open over the spout of a wide based funnel, easing most
of the casing up onto the spout. Then spoon the mixture
into the funnel and push it through into the casing with
your fingers. Knot the end and roll the sausage gently
on a firm surface to distribute the filling evenly.
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