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This Eastern European main features Pork butt, fine ground 3 T Salt 1 T Sugar 1 T Black. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Smoked Polish Kielbasa (Sausage-Making Cookbook
Description
This Eastern European main features Pork butt, fine ground 3 T Salt 1 T Sugar 1 T Black. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Pepper 8 ea Garlic Cloves, pressed 1 t Marjoram 1 c Water
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Combine all ingredients,
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mix well and
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refrigerate for 24 hours.
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Stuff into large hog casing.
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Cool smoke for 1-2 hours or until the casing is dry.
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Gradually increase the temperature of the smokehouse to 160F ~ 165F.
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Apply a heavy smoke until an internal temperature of 140F is reached.
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Chill the sausage in cold water and hang at room temperature for 2-3 hours.
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They sure smell good..Refrigerate
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1373.3kcal
- % Daily Value *
- Total Fat 79.5g123%
- Saturated Fat 28.4g142%
- Cholesterol 454.0mg152%
- Sodium 351.8mg15%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 153.2g307%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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