| 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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| My Ukrainian Grandfather's Kielbasa ~ 12-15 lbs lean pork butt 5 lbs lean ground beef 1 lb veal (cubed) 1 tbsp garlic salt 1 tsp black pepper 1-2 tbsp salt 2 tbsp mustard seed 1 head garlic cloves 1 quart of water paprika (sprinkle) 1. Grind all meat together with meat grinder using a large hole setting. Crush garlic and mix with other seasonings into ground meats. 2. Knead together thoroughly. Knead in the quart of water slowly until all is absorbed. Soak sausage casings in cold water with several changes of water to loosen them. 3. Put casings on funnel end of sausage stuffer. Tie end of casing. Put meat in stuffer and crank and fill casing. 4. Prick casings liberally to let air escape before placing in oven. Bake at 325 F. for 1 hour. Add water in bottom of pan as needed. from Ron Gitaitis..... Tifton, Georgia |