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Fresh Homemade Kielbasa

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“My hubby's grandmother was 16 when she came to the USA from Poland. This is her Kielbasa recipe which she handed down to her daughters. My M-I-L passed it on to me, and I am sharing it with you. The "2 hour" prep time may vary, depending on the stuffing/filling method you use. Note: The pork should NOT be too lean (75-85%), since the kielbasa gets its moistness and some of its flavor from the fat. Also, this recipe was "translated" from an old "pinch of this/that" recipe. Plesase adjust the spices/seasonings to your preference.”
READY IN:
2hrs
SERVES:
24
YIELD:
6 Pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
  2. Soak casings in 6 cups warm water.
  3. Using about one foot of casing for one pound of meat mixture, stuff the casings.
  4. Keep unused casings wet while working, if they start to dry out, they will tear.
  5. Use in your favorite kielbasa recipes.
  6. Kielbasa can be frozen for later use.

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