Homemade Polish Sausage
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
5 pounds
- Serves:
- 20
ingredients
directions
- Grind pork coarsely.
- Mix ground pork with other ingredients.
- Extrude thru meat grinder on coarse setting again into natural casing, twisting at desired link size.
- Freezes well, and is very aromatic.
- To cook, simply thaw and pan-fry in skillet for approximately 15 minutes on medium heat until sausage is nicely browned and begins to 'split', or use in your favorite recipe.
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Reviews
-
We make kielbasa at least 3 times a year. Here are the seasonings we use for 10-12 lbs. of sausage: 3-6 cloves of fresh garlic, and 1 Tblsp garlic powder 6 Tblsp salt 1 Tblsp Accent 1 Tblsp sugar, brown or white 4-6 Tblsp fresh ground coarse black pepper some people use a little marjoram Bring these seasonings to a boil in about a cup of water, cool and pour over the cubed pork. Marinate with ice cubes overnight. Adjust the seasonings to your personal taste. We like garlicky and peppery. -
The "old country way" is to use 2 crushed cloves of garlic for every pound of Boston Butt; also the use of the spice MARJORAM LEAF is essential (approximately 1-1/2 tablespoons per pound of pork)
RECIPE SUBMITTED BY
Gay Gilmore
Seattle, WA
I'm really just learning how to cook, but I hope that my skills at eating will really guide me in this endeavor. ;-) I think that sharing recipes on the internet is better than any cookbook. Of course, I founded Recipezaar, so I might be a little biased.
