Kielbasa Recipes

Steps:

• In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links. Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely. Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely. Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely.

Steps:

• In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
• Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.

Steps:

• 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.