Cookbook:Wiejska (Polish Pork and Veal Sausage)
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|Wiejska (Polish Pork and Veal Sausage)|
Cookbook | Ingredients | Recipes | Cuisine of Poland | Sausage | Meat Recipes
Wiejska is the most popular form of Kielbasa, or Polish sausage, in the United States.
- Cut the meat into small chunks, then grind it with the seasonings and ice, and mix this well.
- Stuff the meat mixture into the casing. When making sausage by hand, tie a knot about 3 inches (76 mm) from one end of a cleaned sausage casing and fix the open end over the spout of a wide-based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers. Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
- Smoke in an outdoor smoker following the manufacturer's directions; alternatively, place the sausage in a casserole, cover it with water, and bake about 1.5 to 2 hours at 350°F until water is absorbed.
Notes, tips, and variationsEdit
- The purpose of the ice is to keep the fat in the pork solid, which is very important in the final texture of the sausage.
- If you do not add the veal then add 1 lb additional pork.
- While this sausage is typically prepared in a cured form, the above recipe is for fresh sausage. As such it must be fully cooked before eating in order to prevent food poisoning. Alternatively this sausage can be prepared as a cured product.