Polish Sausage (Kielbasa)
- 4 teaspoons kosher salt coarse
- 1 3/4 teaspoons black pepper ground
- 3 tablespoons paprika sweet
- 1 teaspoon marjoram
- 1/2 teaspoon savory
- 3 teaspoons garlic fine
- 10 ounces beef shin 2 inch dice
- 14 ounces pork fat, fresh, 2 inch dice, chilled
- 13 cup water ice cold
- 1 1/4 pounds pork lean, trimmed, 1 inch dice, chilled
- Mix together in small bowl, salt, pepper, paprika, marjoram, savory, and garlic.
- In food processor, combine half the beef, half the pork fat, half the ice water, and half the mixed seasonings.
- Process very fine.
- Mix remaining ingredients together in bowl, and then process mixture 1/2 at a time to coarse grind.
- Mix all together in bowl, cover, refrigerate for 24 hours.
- Stuff casings using sausage stuffer, or horn attached to meat grinder.
- Tie links 10 to 30 inch lengths depending on preference.
- Hang sausages in cool, airy place to dry to touch or simply refrigerate uncovered for 24 hourrs.
- Hold in refrigerator for up to 3 days.
- Freeze for longer storage.
kosher salt, black pepper, paprika sweet, marjoram, savory, garlic, beef shin, pork, water, pork lean
Taken from recipeland.com/recipe/v/polish-sausage-kielbasa-44571 (may not work)