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Kielbasa Polish Sausage


1 1/2 lb pork loin or butt
1/2 lb veal
1 salt and pepper
1 bud of garlic
1 tsp whole mustard seed
3 tbsp water

Remove meat from bones, cut into small pieces and run
through a coarse knife of a food grinder. Add 3
tablespoons of water, pound the garlic, and add the
seasoning. Mix very thoroughly and stuff the casings.
The sausage is then ready for smoking. If you don t
have those facilities, you can boil it for 30 minutes
in rapidly boiling water, or you can place the sausage
in a baking dish, cover with cold water, and bake in a
350F oven until the water is absorbed.

Source: Treasured Polish Recipes for Americans Typed
for you by Linda Fields Cyberealm BBS Watertown NY


Servings: 2



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