Kielbasa
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Meat grinder
- Stand mixer
- Sausage stuffer
- Grill
- Smoker
- Mixing bowl
- Plastic wrap
- Baking sheet
- Cooling rack
- Skillet
- Measuring spoon
- Measuring cup
- Butcher's twine
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 1⁄2 lb. trimmed beef chuck, cut into 1″ cubes
- 1 1⁄4 lb. pork belly or shoulder, cut into 1″ cubes
- 1 tbsp. mustard powder
- 2 1⁄4 tsp. finely ground white pepper
- 2 tsp. kosher salt, plus more to taste
- 1 1⁄2 tsp. dextrose
- 1⁄4 tsp. pink salt
- 1 cup crushed ice
- 2 1⁄2 tsp. powdered milk
- Salt-packed pork casings, rinsed and soaked
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