How do Mack polish sausage fresh (send Recipe ) thankyou.?!


Question:

How do Mack polish sausage fresh (send Recipe ) thankyou.?


Answers:
huh ?
please ask again. never did mack any food in my life.
I see, thank you responder number two...
BTW, it is kielbasa, NOT kielbasy (I am Polish)

recipe
1 lb beef tenderloin, chopped by hand finely
1 lb pork tenderloin, as above
1 lb veal, as above
prapare pickling solution with bay leaves, allspice, garlic and coarsely ground black pepper. pickle two days, refrigerated, or untill the meat is pink
chop 1 pound pork belly and fry with 2 TBSP salt, do not overcrisp
drain meat add the rest of the ingredients and put through a food processor, coarse setting, mix in 4 TBSP coarse salt.
add 5 tbsp chopped garlic and 2 TBSP black pepper.
blend 1/4 pound lard to the mix and stuff sausage casing with it after soaking the casing well.
smoke slowly for about 8 hours, enjoy...

Garlic Kielbasa

Also called kielbasy or Polish sausage , this smoked sausage is usually made of pork, though beef can also be added. It comes in chunky (about 2 inches in diameter) links and is usually sold precooked, though an occasional butcher will sell it fresh. Kielbasa can be served separately or cut into pieces as part of a dish. Even the precooked kielbasa tastes better when heated.

* 4 teaspoon coarse (kosher) salt
* 1 3/4 teaspoon ground black pepper
* 3 tablespoon sweet Hungarian paprika
* 1 teaspoon dried marjoram, crumbled
* 1/2 teaspoon dried savory, crumbled
* 2 teaspoon finely minced garlic
* 10 oz trimmed beef shin, cut into /2" dice and chilled
* 16 oz fresh pork fat, cut into 1/2" dice and chilled
* 1/3 c ice water
* 1 1/4 lb. lean, trimmed pork, cut into 1" dice and chilled

Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic.
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.
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.
Stuff the sausage into casings, tying links at 10" to 30 " intervals, 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 crackley.
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: 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.




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