Smoked Polish Sausage

Original kielbasa is also called "Polska kielbasa" for "Polish Sausage" or "Kielbasa Starowiejska" known as "Old Country Style Sausage". This one comes closest to what is generally known in America as "kielbasa" (Polish sausage, Polska Kielbasa).

Ingredients

1 lbs pork
1 1/2 tsp salt (pickling)
1/4 tsp black pepper
1/4 tsp sugar
1/4 tsp marjoram
1/4 tsp prague #1 (smoked only)
1 clove garlic

Preparation

1 Measure out spices, and set aside. Cut meat into 1" strips and grind them through a 3/16" plate. Meat should be as cold as possible when grinding. Partially frozen is best if the grinder can handle it.

2 Add spice mix to meat and mix thoroughly. Chill in freezer for 30 minutes. Run the mixture through 1/4" plate.

3 Stuff into hog casings and air dry for 30 min or until dry to the touch. Smoke at 130F for 5 hours.

The smoked version must also be cooked before serving but can be refrigerated or frozen as with fresh sausage. It can also be cooked in the smoker to an internal temp of 155F.

From Bad Cooking's Big Book of Sausage Recipes available at amazon.com for only $9.99