World Flavors Cookbook

Kiełbasa Wiejska

Traditional Polish "country" sausage. Heavily smoked over fruitwood, seasoned with garlic and black pepper. It can be eaten cold, grilled, or added to stews.

Cuisine: Poland

Ingredients

• 5kg pork (mix of lean and fatty)
• 100g salt
• 5 cloves garlic, mashed
• 2 tbsp black pepper
• 1 tbsp dried marjoram
• Natural hog casings

Instructions

1. Grind the meat through a medium-hole plate.
2. Mix with salt, garlic, and spices. Knead for 15 minutes adding a little cold water.
3. Stuff the mixture into prepared hog casings and tie into loops.
4. Smoke in a smokehouse at 50-60°C for 3-4 hours.
5. Alternatively, bake in the oven or poach in water until cooked through.