Kielbasy - Fresh
Ingredients
- 10 lb. pork butts, coarsely ground
- 1 Tbsp. mustard seed ⓘ
- 1 Tbsp. caraway seed ⓘ
- dash of pepper ⓘ
- 8 tsp. salt ⓘ
- dash of garlic salt ⓘ
- dash of onion salt ⓘ
- 1 Tbsp. pickling spices ⓘ
- 8 lb. lean pork (Boston butts) ⓘ
- 2 lb. veal
- 2 cloves garlic
- 1 Tbsp. whole pepper, ground ⓘ
- 1 Tbsp. allspice ⓘ
- 3 Tbsp. salt
- 1 or 2 bay leaves ⓘ
Instructions
- Cut meat into 3/8-inch cubes.
- Chop and crush garlic and mix with water.
- Mix all spices, salt and garlic with the meat.
- Pour 1 or 2 cups of tepid water over the mixture.
- Let stand several hours before stuffing into the casing.
Nutrition & Diet Analysis (per serving)
495
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).