Grind pork and veal together. Add spices and knead together for 25 minutes. Gradually add water to mixture. Refrigerate overnight. Stuff sausage in rinsed casings the next day.
Roast sausage, covered with foil, in a 350 degree oven for about 30 - 40 minutes, removing foil during last 10 minutes.
2005 batches:
"Traditional"
20 lbs pork butt
4 lbs cubed veal
5 Tbs. salt
3 Tbs. pepper
6 cloves garlic
2 coffee mugs of water
"Red"
10 lbs pork
1 lb. veal
2 1/5 Tbs salt
3 Tbs pepper
5 cloves garlic
2 Tbs. marjoram
2 Tbs. savory
1 tsp. allspice
4 Tbs. paprika
1 coffee mug of water
"Dill"
10 lbs pork
1 lb. veal
2 1/5 Tbs salt
3 Tbs pepper
5 cloves garlic
1 Tbs marjoram
1 Tbs dill
1 1/2 tsp caraway seed (crushed)
1 coffee mug of water
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2 comments:
Pictures?
Wow--I'm impressed. Somehow I never thought of kielbasa as something you could actually make in your own kitchen. Will I try this? maybe. I do have an ancient but still efficient meat grinder I inherited from my mother.
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