Grandpa Yorker's Fresh Kielbasa with Horse Raddish
Source: old newspaper clipping 1 (5-lb) pork butt 2 tbsp salt 1 1/2 tsp black pepper 1 tbsp garlic powder 1 tsp dried crushed marjoram leaves 1/2 c water Hog casings packed in salt Cut pork, fat included, into 1" cubes. In lg, deep bowl, mix pork with seasonings & spices listed above. Mix well to ensure even distribution. Add water & mix again. Cover & store in refrigerator overnight to allow flavors of seasonings to blend with meat. The next day: Wash casings, letting water run through insides to wash out salt residue. Soak in cold water a couple of hr. Knot 1 end of each length of casing securely before beginning the stuffing process. Using meat grinder with sausage stuffing attachment, fit casing over tube end of stuffer. Grind meat & all it to go into casing, packing it in firmly. Watch during stuffing for bubbles or splits in casing. After stuffing, tie open end. Store rings of kielbasa in refrigerator no more than 2 days or freeze. To cook sausage: Place 1 lb ring in skillet with 1/2 c water. Cover & cook over med heat until water evaporates, about 1/2 hr. Uncover & continue cooking, letting sausage brown lightly. Slice into pieces & serve plain or with Horseradish Sauce. Horseradish Sauce 1 tbsp flour 1/2 c sour cream 2 tbsp white horseradish 2/3 c water In sm bowl, combine flour, sour cream & horseradish until smooth. Add water & mix well. When sausage is nearly done, pour off excess grease & add horseradish mixture. Stir, simmering uncovered, until mixture is thickened. Do Not boil. thanks to Lil "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
