On Sat, 1 Jul 2017 14:46:46 -0400, Ed Pawlowski > wrote:

>Fresh Kielbasa
>
>Makes 5 pounds
>
>Everyone in Eastern Europe seems to have a variation on this sausage.
>Poland is most famous for their version, but I think this Lithuanian
>recipe from Bill Daileda of Saint Casmir’s will keep all of Eastern
>Europe happy. It is the best that I have come across.
>
>Ingredients:
>
>1 ½ tablespoons salt
>½ tablespoon ground allspice
>¼ teaspoon garlic powder
>½ teaspoon freshly ground black pepper
>½ teaspoon MSG (optional)
>
>1 pound beef chuck, cut into large pieces
>4 pounds pork butt, cut into large pieces
>1 ¼ pounds fresh pork fatback cut into large pieces
>
>1/2 cup cold water
>Sausage casings, about 14 feet, 1 inch in diameter
>
>Mix all the spices in a small jar. Shake well to mix them.
>
>Grind the meats and the fatback coarsely in a meat grinder or food
>processor. Place the mixture in a bowl. Add the seasonings and mix
>thoroughly through the meat. Mix in the cold water, which will make the
>meat easier to stuff.
>
>Stuff the mixture into casings
>
>From: Frugal Gourmet “On Our Immigrant Ancestors”

Ok, I'm waiting for a post by Sheldon where he says that he knows a
much easier way to make a sausage.

Bruce wrote in rec.food.cooking:

> On Sat, 1 Jul 2017 14:46:46 -0400, Ed Pawlowski > wrote:
>
> > Fresh Kielbasa
> >
> > Makes 5 pounds
> >
> > Everyone in Eastern Europe seems to have a variation on this
> > sausage. Poland is most famous for their version, but I think this
> > Lithuanian recipe from Bill Daileda of Saint Casmir’s will keep all
> > of Eastern Europe happy. It is the best that I have come across.
> >
> > Ingredients:
> >
> > 1 ½ tablespoons salt
> > ½ tablespoon ground allspice
> > ¼ teaspoon garlic powder
> > ½ teaspoon freshly ground black pepper
> > ½ teaspoon MSG (optional)
> >
> > 1 pound beef chuck, cut into large pieces
> > 4 pounds pork butt, cut into large pieces
> > 1 ¼ pounds fresh pork fatback cut into large pieces
> >
> > 1/2 cup cold water
> > Sausage casings, about 14 feet, 1 inch in diameter
> >
> > Mix all the spices in a small jar. Shake well to mix them.
> >
> > Grind the meats and the fatback coarsely in a meat grinder or food
> > processor. Place the mixture in a bowl. Add the seasonings and mix
> > thoroughly through the meat. Mix in the cold water, which will make
> > the meat easier to stuff.
> >
> > Stuff the mixture into casings
> >
> > From: Frugal Gourmet “On Our Immigrant Ancestors”
>
> Ok, I'm waiting for a post by Sheldon where he says that he knows a
> much easier way to make a sausage.

Grin! Actually, they do sell attachments to many types of grinders
that stuff the casings.

I won't say it's 'easy' and I normally skip that and do freeform
patties.

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