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

Title: Kielbasa Nawrocki
Categories: Sausages
Yield: 1 Batch

20 lb Pork; cubed
7 tb Sugar
7 tb Salt
2 ts Pepper
3 tb Mustard seed
2 tb Marjoram
2 cl Garlic;
- up to 3, crushed & minced
1 3/4 c Water

Mix garlic, sugar, water. Pour over meat, mix. Sprinkle half of salt &
pepper. Mix, repeat with the rest. Add spices and mix. Marinate
overnight; grind into casings. Simmer in water until plump, about 40
minutes. Carefully pierce each sausage with a fork to release fat.
Remove from water, pat or air dry for a few minutes. Brown in
skillet. I like to use a little olive oil as the browning medium.
This sausage goes great with sauerkraut.

I am currently rounding up the spices to be divisible by ten and using
about 2 lb pork at a time then cooking the sausage in a crumbled
fashion (stir-fried). It makes a great stuffing base for tomatoes.

If you're going to use casing, 2 lb sausage is hardly worth the
effort.

Origins of the Recipe:

In the early 1970s I had the opportunity to attend a Polish wedding in
Michigan. The food was prepared by the family (the Nawrocki family).
Never having tried Kielbasa before, I was entranced by the taste and
begged for the recipe.

Since that time, a lot of eating habits have changed. The problem is
that fat is what carries the seasoning and we try not to eat too much
saturated fat.

I usually try to buy pork tri-tip (cushion) for about $1.39 per pound
and have the butcher trim the fat from the outside, then grind it.
This gives you ground pork with about 15 percent fat content. Then I
start with the basic seasoning recipe. Usually I have to nearly
double the spice mix. The best way to test your seasonings is to make
a small patty and either fry or microwave it. Adjust the seasoning to
your taste rather than mine.

The basic spice proportions will also mix well with ground chicken or
turkey. They used to be inexpensive, but with anything that is
claimed to be lean, are now higher priced than pork

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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