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Title: John Mitchell'S Ukrainian Kielbasa
Yield: 6 Servings

Ingredients

  1 3/4 lb sirloin tips; (well marbled)
      1 lb Boston butt
    1/2 lb country smoked bacon
      1 tb Hungarian paprika
      1 ts butcher grind black pepper
      2 tb cracked black pepper
      1 ts dried marjoram
    1/2 ts ground coriander
      2 tb minced garlic
      2 ts sugar
      2 ts kosher salt
    1/2 ts Morton's Quick Cure
      1 tb mustard seeds
    1/4 c  water
    1/4 c  Slivovitz or other fruit
           -brandy

Instructions

Just finished making our traditional sausage for Easter and thought I might
share the recipe with you all as it is a terrific sausage recipe handed
down by my grandfather. I remember making sausage and smoking them in the
fireplace when I was very young. I guess that's when I started my love for
smoke cooked barbecue. Gosh, been at it a long time!!!! Anyway, here is
the recipe for real Ukrainian Kielbasa.

Cut meat into one inch cubes and place in plastic bag and into freezer.
Mince garlic to total 2 tablespoons. Dump the kosher salt on top of the
garlic and with the side of the knife blade, using a rocking motion, make a
salt/garlic paste. Place the paste in a bowl and add the remaining
seasonings. Add the water and slivovitz (plum brandy) and stir to blend
all seasonings. Grind the Boston butt and the bacon with your fine grinder
plate and the sirloin tips with your coarse grinder plate. Toss together
in a bowl to mix the meats. Pour the seasonings mixture into the bowl with
the meat and blend well. Stuff into 35mm pig casings making 24 inch
lengths into rings by tying the ends of the lengths together. Place the
sausage rings on a smoke stick and bring to a cool place, under 70F, to air
dry hanging in front of a fan overnight. Cold smoke the next morning for
12 hours. wrap in plastic wrap then foil and refrigerate overnight. Place
in skillet and add water to cover half the height of the sausage. Boil
away the water. Reduce heat and continue to cook till browned on both
sides. Enjoy! "Schmekouya Ho Boy!!!"

Smoky

Posted to the BBQ List by Carey Starzinger on Sep 15, 1996.

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Contributor: John Mitchel

Preparation Time: 0:00

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