Polish Sausage, Kielbasa, Recipe Recipe

How to make it

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• 1. Measure out spices, mix with wine and set aside.
• 2. Cut the meat into 1” X 1” (2.5 X 2.5 cm) cubes.
• 3. Put the meat, bacon & grinder in the freezer, until meat is semi frozen.
• 4. Set up the grinder and grind the meat and bacon through a 3/16" plate. Meat should fall neatly into the bowl. It should be as cold as possible when grinding. Partially frozen is best.
• 5. Add spice and wine mix to meat/bacon mix, mix THOROUGHLY. Chill in freezer for 30 minutes.
• 6. Run the mixture through 1/4" plate. If you are going to stuff into casings, return to freezer while setting up stuffer.
• 7. If bulk sausage is all that is required, just divide it up into lumps as required, wrap in plastic or freezer bags and freeze till needed.
• 8. If you want sausage, stuff into hog casings and air dry for 30 min or until dry to the touch, depends on climate.
• 9. Return to the freezer until needed.
• At this point you can decide whether to smoke the sausage or not. Sometimes I do and sometimes not. Often, it depends on the weather.
• Time for a Kraut Dog. See Photo
• There are times when I miss Europe. See Photo

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