I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 15, 2016

Polish Sausage (Kielbasa)

10 lbs. pork           
2 1/2 lbs. veal          
5 or 6 cloves garlic, chopped fine
1/2 cup salt; 3 tsp. pepper
3 tsp. marjoram
1/2 tsp. saltpeter
1 1/2 cups water, more or less    
Sausage casings

Grind pork medium and veal fine.  Mix all ingredients well, working water and seasonings into meat, and refrigerate overnight.  Rinse casings well in running water.  Fill with meat using a sausage stuffer.  Dry 8 hrs. in a dry airy place at no more than 70 degrees or cure in smoker.

This is Grandma Piotrowski's recipe.  We have made and enjoyed pounds and pounds of this delicious traditional Polish sausage.  It is very different from the processed kielbasa you find in grocery stores. 

 
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