Home Sausage Making (Storey, 2017) by Charles G. Reavis and Evelyn Battaglia with Mary Reilly is the go to reference on the subject since it was first published in 1981. These 100 mouthwatering sausage-making recipes showcase international flavors and span the menu. An added 100 recipes highlight creative ways to cook sausage, while tips for setting up a perfectly balanced charcuterie plate and paring sausage with beer will help showcase their delicacies most effectively. Finally, profiles of 20 professional sausage makers add inspiration to this essential guide. The following excerpt is from Part Two, “Combination Sausages.”
The ingredients and even the spelling and pronunciation of kielbasa are as variable as the vagaries of spring weather, the time of year when kielbasa is traditionally made. What passes for kielbasa in one area might be regarded as inauthentic in another — understandable given that even its exact roots are up for grabs (Polish or Ukrainian, depending on your allegiance). This version uses a blend of lean pork, beef, and veal. The best way to eat kielbasa? Grilled over a charcoal fire, then tucked into a hard roll slathered with spicy brown mustard.
• 6 feet large hog casing
• 3 pounds boneless lean pork butt or shoulder
• 1 pound boneless lean beef chuck
• 1/2 pound boneless veal shoulder
• 1/2 pound pork fat
• 2 tablespoons paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dried marjoram
• 1 tablespoon dried summer savory
• 2-1/2 teaspoons kosher salt
• 1/2 teaspoon ground allspice
• 3 garlic cloves, minced
1. Prepare the casing.
2. Cut the pork, beef, veal, and fat into 1-inch cubes. Freeze the cubes for 30 minutes to firm them up before grinding.
3. Grind the meats and fat together through the coarse disk of a meat grinder.
4. In a large bowl, combine the meat mixture, paprika, pepper, marjoram, summer savory, salt, allspice, and garlic. Mix well, using your hands.
5. Stuff the mixture into the prepared casing, prick air pockets, and twist off into long links (18 to 24 inches is traditional).
6. Coil the links and place on a baking sheet fitted with a wire rack. Refrigerate, uncovered, for 1 to 2 days.
7. Cut the links apart and refrigerate for 2 to 3 days, or freeze for up to 2 months; thaw overnight in the refrigerator.
8. Cook as desired to an internal temperature of 160 degrees Fahrenheit.
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Excerpted from Home Sausage Making, © by Storey Publishing, LLC, photography by © Keller+Keller Photography, used with permission from Storey Publishing.