John Mitchell's Ukrainian Kielbasa

Title:
John Mitchell's Ukrainian Kielbasa

Yield:
6 Servings

Categories:
Sausage




Ingredients:





 1 3/4 lb Sirloin tips; (well marbled)


     1 lb Boston but


   1/2 lb Country smoked bacon


     1 tb Hungarian paprika


     1 ts Butcher grind black pepper


     2 tb Cracked black pepper


     1 ts Dried marjoram


   1/2 ts Ground coriander


     2 tb Minced garlic


     2 ts Sugar


     2 ts Kosher salt


   1/2 ts Morton's Quick Cure


     1 tb Mustard seeds


   1/4 c  Water


   1/4 c  Slivovitz or other fruit


          -brandy






 Just finished making our traditional sausage for Easter and thought I might


 share the recipe with you all as it is a terrific sausage recipe handed


 down by my grandfather. I remember making sausage and smoking them in the


 fireplace when I was very young. I guess that's when I started my love for


 smoke cooked barbecue. Gosh, been at it a long time!!!! Anyway, here is the


 recipe for real Ukrainian Kielbasa.


 


 Cut meat into one inch cubes and place in plastic bag and into freezer.


 Mince garlic to total 2 tablespoons. Dump the kosher salt on top of the


 garlic and with the side of the knife blade, using a rocking motion, make
a


 salt/garlic paste. Place the paste in a bowl and add the remaining


 seasonings. Add the ater and slivovitz (plum brandy) and stir to blend all


 seasonings. Grind the Boston butt and the bacon with your fine grinder


 plate and the sirloin tips with your coarse grinder plate. Toss together in


 a bowl to mix the meats. Pour the seasonings mixture into the bowl with the


 meat and blend well. Stuff into 35mm pig casings making 24 inch lengths


 into rings by tying the ends of the lengths together. Place the sausage


 rings on a smoke stick and bring to a cool place, under 70 degrees, to air


 dry hanging in front of a fan overnight. Cold smoke the next morning for 12


 hours. wrap in plastic wrap then foil and refrigerate overnight. Place in


 skillet and add water to cover half the height of the sausage. Boil away


 the water. Reduce heat and continue to cook till browned on both sides.


 Enjoy! "Schmekouya Ho Boy!!!"


 


 Smoky


 


 ~- It's not the hobbies in your life...It's the life in your hobbies that


 counts...Live steam models...Smoky Hollow Products 207 799-0570


 http://www.smokyhollow.com


 


 Compliments of Garry's Home Cookin' http://cooking.netrelief.com


 


 translation: tastes real good!!!!!!!!!


 


 Recipe by: John Mitchel - smoky@concentric.net


 


 Posted to bbq-digest by "Garry Howard" 
on Apr 26,


 1998