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LOCATION: Recipes >> Preserving Meats >> Fresh Kielbasa 08

Print this Recipe    Fresh Kielbasa 08

KIELBASA- POLISH SAUSAGE
Yield: 2 pounds

1 1/2 lb pork loin or butt
1/2 lb veal
salt and pepper
1 clove garlic
1 ts whole mustard seed
3 tb water

Remove meat from bones, cut into small pieces and run through a
coarse knife of a food grinder. Add 3 tablespoons of water, pound
the garlic, and add the seasoning. Mix very thoroughly and stuff
the casings. The sausage is then ready for smoking. If you don't
have those facilities, you can boil it for 30 minutes in rapidly
boiling water, or you can place the sausage in a baking dish, cover
with cold water, and bake in a 350F oven until the water is absorbed.

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