| Sausage Andouille Chorizo I Chorizo II Hungarian Irish Kielbasa Garlic Kielbasa Lituanian Longganisa Polish 1 Polish 2 Kielbasa Polish Kielbasa Ukrainian Salami |
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| Garlic Kielbasa ~ 4 tsp coarse Kosher salt 1¾ tsp ground black pepper 3 tbsp sweet Hungarian paprika 1 tsp marjoram, dried crumbled ½ tsp savory, dried crumbled 2 tsp garlic, finely minced 10 oz beef shin, trimmed, cut into ½ inch dice and chilled 1 pound pork fat, fresh, cut into ½ inch dice and chilled 1/3 cup ice water 1¼ lean pork, cut into 1 inch dice and chilled 1. Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic. 2. In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings (see step 1) and process to a very fine grind. Scrape into a mixing bowl. 3. In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover, and chill for 24 hours. 4. Stuff the sausage into casings, tying links for 10 to 30 inches long, depending upon your preference. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackly. ( If it's too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours. To store, refrigerate for up to 3 days, or freeze for longer keeping. To Cook: 1. Place one or more sausages in a large skillet with water to come halfway up them. Bring to a simmer and cook for about 8 minutes, then turn and cook for about 8 minutes on the other side. Pour off the water, prick the sausages, and cook them over moderate heat until browned on both sides. Makes about 2-3/4 pounds |