Homemade Jimdandy Kielbasa Sausage
Recipe from: A Guy's Guide to Great Eating
by Don Mauer
Kielbasa is a smoky Polish sausage. Since I
originally came from the Chicago area, which
has the largest Polish populations outside
Karkow, it made perfect sense to create
a lean Old World sausage. Getting the spice
mixture just right was difficult. I tested
and tasted many batches before I was
satisfied. My favorite way to serve this
Kielbasa is with steamed sauerkraut and
boiled potatoes.
Makes 6 sausages, each 5 ounces before cooking
*
2 pounds pork tenderloin, trimmed of all
visible fat
*
3 teaspoons kosher salt (or 1 1/2 teaspoon
regular salt)
*
4 garlic cloves, minced
*
2 teaspoons granulated sugar
*
1 teaspoon Liquid Smoke
*
1 teaspoon fresh-ground black pepper
*
1 teaspoon ground marjoram
*
1/4 teaspoon fresh-grated nutmeg
*
1/8 teaspoon ground allspice
1.
Cut the pork into 1-inch pieces. Place on a tray small enough to fit in the
freezer and freeze for 15 minutes, or until firm. Add half the pork cubes to a
food processor with the steel blade in place. Pulse until the meat is chopped
into 1/8-inch pieces, about 15 one-second pulses. Transfer the pork to a large
mixing bowl. Repeat with the remaining pork.
2.
Add 2 tablespoons ice water and the remaining ingredients to the pork. With
clean hands or wooden spoons, toss the pork and spices together until just
combined; do not overmix. Place the sausage in a plastic bag, press out the
air, seal and refrigerate for at least 24 hours or up to 2 days, to allow the
flavors to blend.
3.
With your hands, form the sausage into link shapes or patties and grill, broil
or sauté in a small amount of olive oil. Serve.
Nutritional information per cooked sausage: 186 calories (29.9% from fat), 6.2
g fat (2.2 g saturated fat), 29.6 g protein, 1.0 g carbohydrate, 91 mg
cholesterol, 597 mg sodium.
Cooking tip: Liquid Smoke can be found alongside the condiments in most
supermarkets.
Salt sense: Omitting the salt reduces the sodium per sausage to 64 mg.
--
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