Try this Polish Sausage (Kielbasa) recipe, or contribute your own.
Suggest a better descriptionMix together in small bowl, salt, pepper, paprika, marjoram, savory, and garlic. In food processor, combine half the beef, half the pork fat, half the ice water, and half the mixed seasonings. Process very fine. Mix remaining ingredients together in bowl, and then process mixture 1/2 at a time to coarse grind. Mix all together in bowl, cover, refrigerate for 24 hrs. Stuff casings using sausage stuffer, or horn attached to meat grinder. Tie links 10 to 30 inch lengths depending on preference. Hang sausages in cool, airy place to dry to touch or simply refrigerate uncovered for 24 hrs. Hold in refrig. for up to 3 days. Freeze for longer storage. Cook in usual manner. Yield: abt. 2 3/4 lbs.
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Serving Size: 1 Serving (1359g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 21 | ||
Calories from Fat: 3 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9308.5mg | 321 % | |
Potassium 103mg | 3 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 3g | ||
Protein 0.9g | 1 % | |
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: 21
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