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Homemade Polish Sausage (Kielbasa)

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“This recipe sounds more like the fresh kielbasa we get from the Polish butcher than any other recipe I have come across. Unlike the smoked version, this needs to be cooked thoroughly. You can roast the kielbasa at 425°F for 45 minutes or simmer it in water for 30 minutes.”
READY IN:
2hrs 30mins
SERVES:
20
YIELD:
5 pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak casings in warm water.
  2. Using a coarse disk, grind meats and fat together.
  3. Add remaining ingredients and mix well.
  4. Stuff the casings, creating 18-24 inch links.
  5. Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours.

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