[R-390] The Kielbasa Recipe OT and asked for

[rbethman]

Here is the real deal.  If you don't have the ability to stuff it, you 
can simply form and even freeze it in patties.

Now, you cut up the pork, feed in into a meat grinder and COARSE grind it.

Then put all the ingredients in a bowl of the size needed.

The ingredients are added to the ground meat.

The best way is to cover the kitchen table top with enough Saran Wrap or 
equal to hold the spread out meat.

Spread the ingredients over the meat.

By hand, work the ingredients thoroughly into the meat.

Place in a bowl that will hold it all, cover with Saran Wrap or equal.

Let it sit in the refrigerator for about overnight.  This allows the 
ingredients to seep through the entire mixture.  Otherwise you really 
don't get the flavor.

Swierza Polska Kielbasa
(Fresh Polish Sausage)

Comments from the Dabrowski Family: (My family tree)

Busia is Polish for grandmother.

Dzai Dzia is Polish for grandfather.

I originally captured the 'family' recipe for Swierza Polska Kielbasa 
from my
Uncle Bob.  He stood next to 'Busia' (grandmother - mine, his mother) 
and took
everything she went to add to the meat and measured it.  Busia used to 
just add
a touch of this and a pinch of that.  She'd then take a piece of the 
meat and
pop it into her mouth to test the flavor.  She'd not eat it, just 
dispose of it
after getting the flavor.  My Uncle decided we had to have to the 'Old 
Country'
recipe.  Busia and Jaja, (grandfather - mine), were born in Poland.  
Since then
My Uncle and I both make Kielbasa from this recipe.  I was the first born
Grandson, so I get grander privileges that the rest.  I have in fact now
inherited her sausage bowl and her hand stuffing funnel or horn. I've 
been hand
stuffing Kielbasa and other sausages, such as Italian, for over fifteen 
years.
We first started off with hand grinding by turning the old hurdy gurdy 
handle,
but have finally found reasonably priced electric ones for around $70.00.  I
have finally located a sausage stuffer in the reasonable (this is a relative
concept, I’m talking of a range of  $97.50 to  $135.00.  That isn’t as 
bad as it
used to be.  You can still spend around $400 to $500 if you go 
overboard), price
range and am in the process of acquiring it at my wife’s insistence.  
Sausage is
great, but packing it by hand gets ridiculous when you do 60 - 65 pounds 
at a
sitting.  My son has grown and moved out so it is now just me.  We still 
love
the sausage, but as we age the workload needs to reduce.  The source for
stuffers and the like is available at ‘http://www.stuffers.com’.

My wife and children along with myself have settled in with a significant
increase in the garlic, salt, pepper, marjoram ingredients.  We like it 
a good
bit heavier than what Busia used to make.  Busia and Dzia Dzia have both 
eaten my
sausage and they love it. Dzia Dzia only had one complaint - "It is too 
dry".  So
now I don't discard as much of the fat that I had been.  I have to agree 
with
him, it is much better now.  Bob

(This is the recipe that my Uncle captured from Busia.)
(It is as authentic as any I know, its origins are either Warsaw or Krakow)

5 lb. pork butt                        1 tsp. coarse ground black pepper
2 tsp. marjoram                    1 ½ Tbs. Salt
5 to 6 pieces garlic - finely cut            2 tsp. sugar
¼ cup warm water

Bone meat, cut into pieces to fit grinder - coarse grind.

Mix ingredients with meat well.  Let stand in refrigerator overnight.

Add water to meat mixture to make juicy.

Clean casings and stuff with meat mixture.

Boil, Smoke, or Pan fry in margarine or butter.  Can be cooked with 
sauerkraut
and potatoes in a traditional Polish dish.

Serve sausage with horseradish for a taste treat!