Beef Kielbasa
Aromatic and original, this beef kielbasa from Chef Michael Anthony of New York City's Gramercy Tavern, has a perfect smoky flavor that doesn't overpower the well-seasoned sausage.
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:
- Stand mixer
- Meat grinder
- Sausage stuffer
- Smoker
- Spice grinder
- Baking sheet
- Plastic wrap
- Mixing bowl
- Refrigerator
- Freezer
- Pot
- Measuring spoon
- Measuring cup
Ingredients
- 6 3⁄4 lb. lean beef
- 5 lb. pork (fatty belly, or shoulder and back fat)
- 3⁄4 cup kosher salt
- 1 tsp. pink salt (we recommend Instacure #1)
- 1⁄8 cup dextrose
- 3 tsp. white peppercorns, finely ground
- 1⁄4 cup mustard powder
- 1⁄2 tbsp. garlic powder
- 5⁄8 cup milk powder
- 1 - 1 1⁄2 qt. crushed ice
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