Recipe: Fresh Polish Sausage and Swierza Kielbasa

These recipes are from my colleague, Teresa. Evidently, many of the Polish families, here, in Western MA., buy their Easter kielbasa in Deerfield - supposed to be very good stuff!! The first recipe is from a cookbook that the 6 daughters and a son of Anna (Dziengiel) Pieklo compiled. Anna immigrated to the U.S. at the turn of the century.

Fresh Polish Sausage

4 lbs. fresh boneless pork butt
4 level tsp. salt
1/2 tsp. pepper
1 clove garlic, minced (or more if desired)
2 1/2 yards large sausage casing

Grind pork and garlic, using the fine blade of the meat grinder. Thoroughly mix in salt and pepper.

Remove the cutting blade of the grinder and attach sausage stuffer. Use a yard of casing at a time and push all but a few inches of casing on sausage stuffer. Tie a knot at the end of the casing.

Put the meat into the machine again and stuff into the casing. Tie the end and keep refrigerated until needed.

Boil 45 min. to i hour and serve either hot or cold. Makes 4 lbs. of sausage.

The next recipe is from the Culinary Arts Institute Polish Cookbook that Teresa loaned me.

Kielbasa

1 1/2 lbs. lean, boneless pork
1/2 lb. boneless veal
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1 Tbl. mustard seed
1/4 c. crushed ice
Casing

Cut meat into small chunks. Grind meat with seasoning and ice; mix well.

Stuff meat mixture into casing.

Smoke in a smoker, following manufacturer's directions. Or, place sausage in a casserole; cover with water. Bake at 350 degrees F. until water is absorbed, about 1 1/2 hours. Roast 10 min.