Recipes

Homemade Kielbasa
  • Ingredients
  • 1-1/2 pounds ground pork
  • 1/2 pound ground veal
  • 3 cloves garlic, minced
  • 2 teaspoons dried marjoram
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon liquid smoke (optional)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons cold water
Directions
  1. Add meats and remaining ingredients to the mixing bin and process until thoroughly blended
  2. Using the #26 horn extrude the mixture into the casings and twist off into six- inch links
  3. Poke several holes down the length of each sausage
  4. Refrigerate, uncovered, on a rack for 12 to 24 hours before cooking to dry slightly or freeze for later use.


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