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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Kielbasa
 Categories: Sausage
      Yield: 5 Pounds
 
  1 1/2 tb Salt
    1/2 tb Ground allspice
    1/4 ts Garlic powder
    1/2 ts Black pepper; freshly ground
    1/2 ts MSG (optional)
      1 lb Beef chuck;
           - cut into large pieces
      4 lb Pork butt;
           - cut into large pieces
  1 1/4 lb Fresh pork fatback;
           - cut into large pieces
    1/2 c  Water; cold
           Sausage casings (1");
           - 14 feet
 
  Everyone in Eastern Europe seems to have a variation on this sausage.
  Poland is most famous for their version, but I think this Lithuanian
  recipe from Bill Daileda of Saint Casmir's will keep all of Eastern
  Europe happy. It is the best that I have come across.
  
  Mix all the spices in a small jar. Shake well to mix them.
  
  Grind the meats and the fatback coarsely in a meat grinder or food
  processor. Place the mixture in a bowl. Add the seasonings and mix
  thoroughly through the meat. Mix in the cold water, which will make
  the meat easier to stuff.
  
  Stuff the mixture into casings
  
  Recipe by Frugal Gourmet "On Our Immigrant Ancestors"
  
  Recipe FROM: ,
               
  
  Posted by: Ed P 
 
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