Wiejska (Polish Pork and Veal Sausage)
Wiejska is the most popular form of Kielbasa, or Polish sausage, in the United States.
Source and licence
"Wiejska (Polish Pork and Veal Sausage)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Wiejska_(Polish_Pork_and_Veal_Sausage), revision 4615150), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Wiejska_(Polish_Pork_and_Veal_Sausage)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615150
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1½ lb lean boneless pork
- ½ lb boneless veal (optional)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp marjoram
- 2–3 cloves garlic, crushed
- 1 tbsp mustard seed
- ¼ cup crushed ice
- Sausage casing
Method
- Cut the meat into small chunks, then grind it with the seasonings and ice, and mix this well.
- Stuff the meat mixture into the casing. When making sausage by hand, tie a knot about 3 inches (76 mm) from one end of a cleaned sausage casing and fix the open end over the spout of a wide-based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers.
- Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
- Smoke in an outdoor smoker following the manufacturer's directions; alternatively, place the sausage in a casserole, cover it with water, and bake about 1.5 to 2 hours at 350°F until water is absorbed.