Kielbasa

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Pork butt - cut into 1" cubes
1/2 lb	227g / 8oz	Beef chuck - cut into 1" cubes
1/2 lb	227g / 8oz	Pork fat - cubed
1/2 cup	73g / 2.6oz	Chopped garlic
4 tablespoons	60ml	Paprika
1/2 teaspoon	2.5ml	Ground allspice
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Freshly-ground black pepper
1 teaspoon	5ml	Caraway seeds
1 teaspoon	5ml	Ground dried marjoram
1 teaspoon	5ml	Ground dried summer savory
1		Container of 1 1/2" casings

Recipe Instructions

In a large mixing bowl, add the pork, beef and pork fat. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the meat with the seasoning blend and mix well. Cover and refrigerate for 24 hours.

Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used. Stuff the ground mixture into the casings to form 12-inch links.

Prepare the smoker. Place the sausages in the smoker and cook for 10 to 15 minutes. Remove and cool completely.

Prepare the steamer. Place the sausages in the steamer and cook for 10 minutes. Remove and cool completely.

Place the sausage back in the smoker and continue to smoke for 10 minutes. Remove and cool completely.

This recipe yields about 2 1/2 pounds.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C47) - from the TV FOOD - NETWORK

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