Kielbasa | Saveur
These juicy, beefy smoked sausages, from chef Michael Anthony of New York City's Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> lb. trimmed beef chuck, cut into 1″ cubes
- 1 <sup>1</sup>⁄<sub>4</sub> lb. pork belly or shoulder, cut into 1″ cubes
- 1 tbsp. mustard powder
- 2 <sup>1</sup>⁄<sub>4</sub> tsp. finely ground white pepper
- 2 tsp. kosher salt, plus more to taste
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. dextrose
- <sup>1</sup>⁄<sub>4</sub> tsp. pink salt
- 1 cup crushed ice
- 2 <sup>1</sup>⁄<sub>2</sub> tsp. powdered milk
- Salt-packed pork casings, rinsed and soaked
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