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Homemade Polish Kielbasa Recipe

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This recipe for Homemade Polish Kielbasa is from The Owens Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 lbs fresh pork butts ground coarse
1/4 cup salt
3 level tsp. fine black pepper
2 level tsp. coarse black pepper
1 tbsp. finely chopped garlic
3 tbsp. coarse leaf marjoram
1 1/2 - 2 cups water
Container of natural sheep casing packed in water; not salt
Directions:
Directions:
Work all ingredients together by hand until seasonings are well mixed. If the meat is to dry; add more water or else it will break the casing. You can get the casing from your local meat shop or you can also order it on-line. Push the meat through a sausage stuffing machine and tie off the casing to the size of the links you prefer.

To serve: Put the kielbasa in a pot of water and after it comes to a boil leave it in for approx. 15-20 minutes. It will be grayish in color. Just before serving put on a cookie sheet and bake at 325 for 15-20 until it turns a light brown. Don't forget the horseradish.
Number Of Servings:
Number Of Servings:
10 lbs.
Personal Notes:
Personal Notes:
Our family tradition is to have homemade Kielbasa every Christmas and Easter Holiday.

 

 

 

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