Traditional Keilbasa (Polish Sausage) - NZ Casings NZ
Traditional Keilbasa (Polish Sausage) Recipe. Approx Yield: 11LB (5kg)Approx Links: 63 (80g each)Mincing Plate: 10mm / 3/8" for 1st grind. 4.5mm / 3/16" for 2nd grind. Ingredients 10 pounds (4.5kg)...
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Cooking tools:
- Meat grinder
- Mincing plate
- Kitchen scale
- Freezer
- Refrigerator
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Sausage stuffer
- Piping bag
- Sausage nozzle
- Cutting board
- Chef's knife
- Pot
- Vegetable oil
- Butcher's twine
- Paper towel
- Airtight container
Ingredients
- 10 pounds (4.5kg) pork boneless pork butt
- 1 heaped teaspoon marjoram
- 2 large cloves garlic
- 5 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon sugar
- 2 cups ice water
- Sausage Casings: Approx 30ft/9.5m of natural hog casings from The New Zealand Casings Co.
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