Try this Kielbasa (Fresh Polish Sausage) recipe, or contribute your own.
Suggest a better descriptionGrind all the pork butts through a 1/4" or 3/8" grinder plate and place in the mixer. Add all the ingredients and mix well, until all the spices are evenly distributed. Stuff into 35-38mm hog casings. Hang on smokesticks spaced properly and let dry in cooler. Note: Be sure that meat has been chilled to 32-34 degrees F. before starting. From: Great Sausage Recipes and Meat Curing by Rytek Kutas File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 10 | ||
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Calories: 875 | ||
Calories from Fat: 507 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.4g | 75 % | |
Saturated Fat 19.8g | 99 % | |
Monounsaturated Fat 23.7g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 281.2mg | 87 % | |
Sodium 281.8mg | 10 % | |
Potassium 1567.3mg | 41 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 5.3g | ||
Protein 80.1g | 114 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 875
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