Name: Polish Sausage
Yield: Makes about 2¾ pounds
Cuisine: Polish
Ingredients: 14 to 16 ounces fresh pork fat, cut into ½-inch dice and chilled; 1¼ pounds lean, trimmed pork, cut into 1-inch dice and chilled; ⅓ cup ice water; 1¾ teaspoons ground black pepper; 10 ounces trimmed beef shin, cut into ½-inch dice and chilled; 4 teaspoons coarse (kosher) salt; 3 tablespoons sweet Hungarian paprika; 1 teaspoon dried marjoram, crumbled; 2 teaspoons finely minced garlic; ½ teaspoon dried savory, crumbled

Preparation info

Makes about
2¾ pounds

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

This sausage has many guises: smoked, raw, and precooked are the most common forms. Well known in Central Europe and parts of the Soviet Union, it has become associated most often with Poland (several versions hail from that country) and is therefore referred to in market nomenclature as “Polish sausage.” The ingredients of kielbasa (as of practically all sausages) are remarkably variable, changing from town to town and even from house to house, but garlic does appear to be a constant. Hear