MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic Kielbasa
Categories: Sausages
Yield: 2 -3/4 pound

4 ts Coarse (kosher) salt
1 3/4 ts Ground black pepper
3 tb Sweet Hungarina paprika
1 ts Dried marjoram; crumbled
1/2 ts Dried savory; crumbled
2 ts Garlic; finely minced
10 oz Beef shin; trimmed,
- diced 1/2", chilled
16 oz Fresh pork fat;
- diced 1/2", chilled
1/3 c Ice water
1 1/4 lb Lean pork; trimmed,
- diced 1", chilled

Mix together in a small bowl the salt, pepper, paprika, marjoram,
savory, and garlic.

In the container of a food processor combine the beef, half the pork
fat, half the ice water, and half the mixed seasonings (see step 1)
and process to a very fine grind. Scrape into a mixing bowl.

In a bowl combine the remaining seasonings, the pork, remaining pork
fat, and remaining water. Process half of the mixture at a time to a
coarse grind and add to the beef. Mix together very thoroughly,
cover, and chill for 24 hours.

Stuff the sausage into casings,tying links for 10 to 30" long,
depending upon your preference. Both sizes (and everything in
between) are considered traditional. Hang the sausages in a cool,
airy place for several hours at least, or until the skin is smooth,
dry, and crackly. If it's too hot or humid to hang the sausages,
refrigerate them, uncovered, for at least 12 hours. To store,
refrigerate for up to 3 days, or freeze for longer keeping.

To Cook:

Place one or more sausages in a large skillet with water to come
halfway up them. Bring to a simmer and cook for about 8 minutes, then
turn and cook for about 8 minutes on the other side. Pour off the
water, prick the sausages, and cook them over moderate heat until
browned on both sides.

Posted by: Ed P <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

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