Kielbasa
This is a very special recipe, not only because it is from my mothers handwritten recipe book, but because my grandfather was the one who wrote it down, so it is in his handwriting. He was a quiet, dear and funny man who died before I started kindergarten. I wish he had lived longer and I had gotten to know him better. The smell of fresh tobacco always reminds me of him, sitting in his armchair in the living room of the house at 20 Cranford Terrace. This one is dated Easter 1954. There are no instructions, just ingredients this time. Mom did add at the bottom for 5 lbs of Pork.
This is a very special recipe, not only because it is from my mothers handwritten recipe book, but because my grandfather was the one who wrote it down, so it is in his handwriting. He was a quiet, dear and funny man who died before I started kindergarten. I wish he had lived longer and I had gotten to know him better. The smell of fresh tobacco always reminds me of him, sitting in his armchair in the living room of the house at 20 Cranford Terrace. This one is dated Easter 1954. There are no instructions, just ingredients this time. Mom did add at the bottom for 5 lbs of Pork.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 3 level table spoons salt
- 2 level table spoons marjoram, clean out stems
- 2 level teaspoons thyme
- 2 level teaspoons pepper
- 1 small kernel garlic crushed in a little salt very fine
When working with a seasoning blend designed specifically for five pounds of ground pork, precise measurement prevents the finished sausage from tasting overly saline or medicinal. Weighing ingredients on a digital scale in grams ensures exact proportionality that volume measurements often miss. Thoroughly crushing the garlic with dry salt crystals breaks down cell walls to release allicin evenly throughout the meat block without leaving harsh raw chunks.
Mastering Spice Distribution and Meat Handling
Integrating dried herbs like marjoram and thyme requires careful distribution before mixing into cold protein. Marjoram contains volatile aromatic compounds that dissipate quickly if exposed to ambient heat, so keep the spice blend refrigerated until the moment of incorporation. When combining seasonings with ground pork, maintain a meat temperature below 40 degrees Fahrenheit to prevent the fat from rendering prematurely during the mixing process.
- If the salt ratio tastes too aggressive during a pan-fried test patty, fold in an additional half-pound of unseasoned ground pork to dilute the salinity.
- Stems left within dried marjoram introduce a bitter flavor profile and a woody texture, so pass the herb through a fine-mesh sieve after stripping.
- Store leftover cooked links wrapped tightly in parchment paper inside a sealed container for up to four days in the refrigerator.
