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RECIPE
POLISH RECIPE FOR HOMEMADE KEILBASA, SERVED AS ONE OF THE MAIN
MEAL COURSES ON CHRISTMAS DAY AND EASTER SUNDAY:
5 POUNDS PORK, CUBED OR COARSE GROUND; 5 TEASPOONS SALT;
1 AND 1/4 TEASPOONS PEPPER; 1 SMALL CLOVE GARLIC, CRUSHED
OR CHOPPED FINE; 1 CUP WATER MIX ALL INGREDIENTS WELL AND
LET STAND ONE HOUR TO MARINATE BEFORE CASING. TO CASE, DIP
PORK CASINGS IN WATER, TIE ONE END AND EASE CASING ONTO
CASING ATTACHMENT OF FOOD GRINDER. GRIND AND FILL CASING
AND TIE END. TO PREPARE FOR SERVING: COOK FOR ONE HOUR IN
BOILING WATER. REMOVE AND BROWN IN OVEN FOR 5 TO 10 MINUTES.
Where learned: DETROIT
| Subject headings: | Food Drink -- Typical menus for the various meals For meal hours, see F574.84. Special or festive meals Food Drink -- Meat Bred animal |
Date learned: CA00001960S