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My hubby's grandmother was 16 when she came to the USA from Poland. This is her Kielbasa recipe which she handed down to her daughters. My M-I-L passed it on to me, and I am sharing it with you. The "2 hour" prep time may vary, depending on the stuffing/filling method you use. Note: The pork should NOT be too lean (75-85%), since the kielbasa gets its moistness and some of its flavor from the fat. Also, this recipe was "translated" from an old "pinch of this/that" recipe. Plesase adjust the spices/seasonings to your preference.
- In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
- Soak casings in 6 cups warm water.
- Using about one foot of casing for one pound of meat mixture, stuff the casings.
- Keep unused casings wet while working, if they start to dry out, they will tear.
- Use in your favorite kielbasa recipes.
- Kielbasa can be frozen for later use.
We enjoyed this last night. I'd add more spices to make ours a bit more spice next time. After reading my KitchenAid booklet that came with my sausage stuffer I find that I only needed to grind the meat once using the coarse blades. Also Dee said not to trim the meat too lean. What I bought at the store was very lean so the Kielbasa was on the drier side. So next time I'll use about an 85%lean meat, also I want to try smoking some after I make it. TY will make again.
This was exactly what I was looking for. I needed a keilbasa sausage filling not for traditional sausages but for little patties in cooked in caul fat. The pork was high fat (just guessing, but at least 35% fat if not more) and it just wouldn't be right without that fat because that's where the flavour lies as you say. I added a bit more garlic and toasted the mustard seeds a bit, but other than that I didn't change anything. Thanks, Dee.