Monday, December 12, 2005

grinding meat

It's that time of year again...time to make the kielbasa!

Last night my husband and I went to his parents' house where he ground 4o lbs of pork and 6 lbs of veal - with a hand crank meat grinder. Then we kneaded each batch of meat for 25 minutes on the kitchen counter.

The packet of kielbasa recipes has grown a lot. We write down what we use each year, but never seem to be able to repeat a recipe. Always tweaking or changing things. Every year we go through these same questions, like a million times:

How much salt did we use last year?
Did mom's recipe really only call for 3 tsp. of pepper?
Do you think it needs more garlic?
Did you think it was too salty last year?
Do we have any more garlic?
Do you think it needs more salt?
Do you think it needs more pepper?
How much salt did I add?

We're stuffing the sausage tonight. I'll post the 2005 recipes tomorrow.

1 comment:

Sourire11 said...

Oh my the kielbasa sounds great! My dad makes sausage every year - same thing with the hand crank meat grinder and sausage press.... but he's never made kielbasa...that has to taste amazing.

I've also never made pierogies - is the dough the same as pasta dough? Just eggs and flour kneaded until it's the right consistency? My husband loves pierogies and that might be a fun thing to try to make.

Isn’t holiday cooking fun!