Make delicious homemade polish kielbasa quickly with this technique.
Polish kielbasa is versatile. It is used for any meal of the day. People cook kielbasa with scrambled eggs for breakfast, grilled kielbasa with saut ed onions as a sandwich for lunch and fried kielbasa with sauerkraut for supper. Some serve kielbasa as hors d'oeuvres for parties or family events. Those who make homemade Polish kielbasa can control the amount of fat added to the sausage and make healthier versions than those purchased at the store.
Instructions
1. Rinse the hog or sausage casing several times and place it in a small bowl with a lid. Refrigerate the casings until you finish the making the sausage.
2. Cut up the pork shoulder into small pieces that will work with your meat grinder. Grind the meat while it is still cold and place in a large bowl.
3. Add water, peeled and pressed garlic, salt, pepper and marjoram. Using you hands, knead the meat and spices until completely incorporated.
4. Tie a knot in one end of the hog/sausage casing by wrapping the end of the casing around your finger and tucking the end through the loop. Pull the loop tight to form the knot. Feed the open end of the hog/sausage casing onto the funnel's small open end.
5. Spoon a couple of spoonfuls of meat into the funnel. Press the meat into the casing. Squeeze the meat down until it gets to the knotted end of the casing. Repeat until you have used all of the meat. If you prefer kielbasa links, twist the casing at six-inch intervals to form links as you fill the casing.
6. Slide the casing off of the funnel and tie a knot in the end. Roll the kielbasa in a circular spiral.
7. Wrap the kielbasa in plastic or place in a gallon size plastic bag. Refrigerate for up to two days before using or freeze for several months.
8. Cook the sausage until the center temperature is at least 165 degrees F.
Tags: kielbasa with, sausage casing, meat into