Algers Homemade Lithuanian Kielbasa Recipes

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ALGER'S HOMEMADE LITHUANIAN KIELBASA



Alger's Homemade Lithuanian Kielbasa image

Alger, our mailman in the early 1980s in West Glenville, NY, gave us some of his homemade kielbasa to try and I BEGGED him for the recipe after we tried it. I have kept that recipe for 30 years now without actually making it, but we dragged it out again, planning to try it sometime soon, as we have natural casings on hand and a sausage stuffing attachment for our KitchenAid. The recipe is writtren in Alger's words, not mine, so you may find it vague.Here's to Alger, wherever he may be!

Provided by zeldaz51

Categories     Meat

Time 9h

Yield 12 pounds

Number Of Ingredients 9

10 lbs fresh pork butt
1 1/2 lbs stewing veal
4 large onions
2 -3 fresh garlic cloves
1 tablespoon ground black pepper
1 tablespoon ground allspice
1/3 cup salt
2 cups water
pork sausage casing (one pound will be enough for about 20 pounds of filled sausages)

Steps:

  • Chop onions and garlic, cook well in 2 cups water.
  • Cut meat into small pieces.
  • Mix everything together (including the water) and refrigerate it overnight.
  • Run mixture through a grinder and into casings.
  • To cook, place in simmering water 50-55 minutes.

FRESH HOMEMADE KIELBASA



Fresh Homemade Kielbasa image

My hubby's grandmother was 16 when she came to the USA from Poland. This is her Kielbasa recipe which she handed down to her daughters. My M-I-L passed it on to me, and I am sharing it with you. The "2 hour" prep time may vary, depending on the stuffing/filling method you use. Note: The pork should NOT be too lean (75-85%), since the kielbasa gets its moistness and some of its flavor from the fat. Also, this recipe was "translated" from an old "pinch of this/that" recipe. Plesase adjust the spices/seasonings to your preference.

Provided by Dee514

Categories     Pork

Time 2h

Yield 6 Pounds, 24 serving(s)

Number Of Ingredients 9

5 -6 lbs fresh ground pork
1 onion, chopped very fine
1/4 cup salt
1 teaspoon ground black pepper
1 garlic clove, chopped fine
2 tablespoons mustard seeds
2 cups water
72 inches natural sausage casings
6 cups water (to soak casings in)

Steps:

  • In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
  • Soak casings in 6 cups warm water.
  • Using about one foot of casing for one pound of meat mixture, stuff the casings.
  • Keep unused casings wet while working, if they start to dry out, they will tear.
  • Use in your favorite kielbasa recipes.
  • Kielbasa can be frozen for later use.

Nutrition Facts : Calories 287.6, Fat 19.9, SaturatedFat 7.3, Cholesterol 88.9, Sodium 1249.8, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 24.6

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