Polish sausage - kielbasa (better than store-bought)

2 servings

Ingredients

Quantity Ingredient
4 teaspoons Coarse (kosher) salt
1¾ teaspoon Ground black pepper
3 tablespoons Sweet Hungarina paprika
1 teaspoon Dried marjoram, crumbled
½ teaspoon Dried savory, crumbled
2 teaspoons Finely minced garlic
10 ounces Trimmed beef shin, cut into 1/2-inch dice and chilled
14 To 16 ounces fresh pork fat, cut into 1/2-inch dice and chilled
⅓ cup Ice water
1¼ pounds Lean, trimmed pork, cut into 1-inch dice and chilled

Directions

Makes about 2-¾ pounds

This sausage has many guises: smoked, raw, and precooked are the most common forms. Well known in Central Europe and parts of the Soviet Union, it has become associated most often with Poland (several versions hail from that country) and is therefore referred to in market nomenclature as "Polish sausage." The ingredients of kielbasa (as of practically all sausages) are remarkably variable, changing from town to town and even from house to house, but garlic does appear to be a constant. Hearty and rustic, this hefty sausage can be used in all recipes that call for garlic sausage.

1. Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic.

2. In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings (see step 1) and process to a very fine grind (if you are using a meat grinder, follow the directions on page 4). Scrape into a mixing bowl.

3. In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover, and chill for 24 hours.

4. Stuff the sausage into casings as indicated in the general sausage-making directions on pages 4-5, tying links for 10 to 30 inches long, depending upon your preferance. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackly. If it's too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours. To store, refrigerate for up to 3 days, or freeze for longer keeping.

TO COOK: Place one or more sausages in a large skillet with water to come halfway up them. Bring to a simmer and cook for about 8 minutes, then turn and cook for about 8 minutes on the other side. Pour off the water, prick the sausages, and cook them over moderate heat until browned on both sides.

FROM: Tandika Star, Jul-22-90 2:32pm Source: Better Than Store-Bought

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