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Recipe

Kielbasa

  • Yield: About 2 1/2 pounds

Ingredients

  • 1 1/2 pounds pork butt, cut into 1-inch cubes
  • 1/2 pound beef chuck, cut into 1-inch cubes
  • 1/2 pound pork fat, cubed
  • 1/2 cup chopped garlic
  • 4 tablespoons paprika
  • 1/2 teaspoon ground allspice
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon caraway seeds
  • 1 teaspoon ground dried marjoram
  • 1 teaspoon ground dried summer savory
  • 1 pint container of 1 1/2-inch casings

Directions

  • In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours.
  • Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links.
  • Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely.
  • Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely.
  • Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely.