HOMEMADE JIMDANDY KIELBASA SAUSAGE
"Kielbasa is a smoky Polish sausage. Since I originally came from the Chicago area, which has the largest Polish populations outside Karkow, it made perfect sense to create a lean Old World sausage. Getting the spice mixture just right was difficult. I tested and tasted many batches before I was satisfied. My favorite way to serve this Kielbasa is with steamed sauerkraut and boiled potatoes."
2 pounds pork tenderloin, trimmed of all visible fat
3 teaspoons kosher salt (or 1 1/2 teaspoon regular salt)*
4 garlic cloves, minced
2 teaspoons granulated sugar
1 teaspoon Liquid Smoke**
1 teaspoon fresh-ground black pepper
1 teaspoon ground marjoram
1/4 teaspoon fresh-grated nutmeg
1/8 teaspoon ground allspice
Cut the pork into 1-inch pieces. Place on a tray small enough to fit in the freezer and freeze for 15 minutes, or until firm.
Add half the pork cubes to a food processor with the steel blade in place. Pulse until the meat is chopped into 1/8-inch pieces, about 15 one-second pulses. Transfer the pork to a large mixing bowl. Repeat with the remaining pork.
Add 2 tablespoons ice water and the remaining ingredients to the pork. With clean hands or wooden spoons, toss the pork and spices together until just combined; do not overmix. Place the sausage in a plastic bag, press out the air, seal and refrigerate for at least 24 hours or up to 2 days, to allow the flavors to blend.
WHEN READY TO COOK:
With your hands, form the sausage into (6) link shapes or patties and grill, broil or saute in a small amount of olive oil. Serve.
Nutritional information per cooked sausage: 186 calories (29.9% from fat), 6.2 g fat (2.2 g saturated fat), 29.6 g protein, 1.0 g carbohydrate, 91 mg cholesterol, 597 mg sodium.
*Salt sense: Omitting the salt reduces the sodium per sausage to 64 mg.
**Liquid Smoke can be found alongside the condiments in most supermarkets.
Makes 6 sausages, each 5 ounces before cooking
Source: A Guy's Guide to Great Eating: Big-Flavored Fat-Reduced Recipes for Men Who Love to Eat by Don Mauer
"Kielbasa is a smoky Polish sausage. Since I originally came from the Chicago area, which has the largest Polish populations outside Karkow, it made perfect sense to create a lean Old World sausage. Getting the spice mixture just right was difficult. I tested and tasted many batches before I was satisfied. My favorite way to serve this Kielbasa is with steamed sauerkraut and boiled potatoes."
2 pounds pork tenderloin, trimmed of all visible fat
3 teaspoons kosher salt (or 1 1/2 teaspoon regular salt)*
4 garlic cloves, minced
2 teaspoons granulated sugar
1 teaspoon Liquid Smoke**
1 teaspoon fresh-ground black pepper
1 teaspoon ground marjoram
1/4 teaspoon fresh-grated nutmeg
1/8 teaspoon ground allspice
Cut the pork into 1-inch pieces. Place on a tray small enough to fit in the freezer and freeze for 15 minutes, or until firm.
Add half the pork cubes to a food processor with the steel blade in place. Pulse until the meat is chopped into 1/8-inch pieces, about 15 one-second pulses. Transfer the pork to a large mixing bowl. Repeat with the remaining pork.
Add 2 tablespoons ice water and the remaining ingredients to the pork. With clean hands or wooden spoons, toss the pork and spices together until just combined; do not overmix. Place the sausage in a plastic bag, press out the air, seal and refrigerate for at least 24 hours or up to 2 days, to allow the flavors to blend.
WHEN READY TO COOK:
With your hands, form the sausage into (6) link shapes or patties and grill, broil or saute in a small amount of olive oil. Serve.
Nutritional information per cooked sausage: 186 calories (29.9% from fat), 6.2 g fat (2.2 g saturated fat), 29.6 g protein, 1.0 g carbohydrate, 91 mg cholesterol, 597 mg sodium.
*Salt sense: Omitting the salt reduces the sodium per sausage to 64 mg.
**Liquid Smoke can be found alongside the condiments in most supermarkets.
Makes 6 sausages, each 5 ounces before cooking
Source: A Guy's Guide to Great Eating: Big-Flavored Fat-Reduced Recipes for Men Who Love to Eat by Don Mauer
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