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Technology Stocks : PolishWorld.com.on.in -- Ignore unavailable to you. Want to Upgrade?

To: Raymond Duray who wrote (295)	3/2/2004 2:05:41 PM
From: Patricia Trinchero	Read Replies (1) \| Respond to of 332

TThat link is fabulous!! I will be using it soon for myself and then for presents next Christmas. What a great resource this thread is turning out to be!! Here's one recipe for Polish Kielbasa. It seems like a fairly simple one but the spices don't seem strong enough for me. I will try this one but will add some Marjoram and kick the garlic up a notch or two. (the other book I bought claims that marjoram is a key ingredient in Kielbasa) 1 1/2 lbs. pork loin or butt 1 bud of garlic 1/2 lb veal 1 t whole mustard seed salt and pepper 3T water sausage casing Remove meat from bones, cut into small pieces and run through a coarse knife or food grinder. Add 3 tablespoons water. Pound the garlic and add the seasoning. Mix very thoroughly and stuff the casing. The sausage is then ready for smoking.IF you don't have the facilities for smoking, place the sausage in a baking dish and cover with water and bake in oven, 350, until water is absorbed. I copied the recipe verbatim except I added the casing in the ingredient list. It sounds like Kerry Carmichael may have made sausage so look for his posts and we both might learn something !! We'll be living proof that old dogs can learn new tricks but they just can't change their politics!! :>) Pat