y mother has made Kielbasa every Easter and Christmas, back in Ukraine. The process included my father preparing a pig and then in evening chopping meat for kielbasa. Process here is not nearly as hard, I love making homemade sausage and freezing some for a busy day.
In most cases, I make my own ground meat. I usually buy a whole lot, when it’s on sale. My Kitchen Aid Grinder and Kitchen Aid Mixercame in handy. There is an option to buy Kitchen Aid Sausage Stuffer Kit on amazon, but I used an old fashion way just like my mother did.
Sausage casings are not sold in all stores. I have found some at Whole foods and a local meat store. I would suggest asking your meat butcher if they carry the sausage casings.
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- 3 lb Ground Pork or Beef
- 2 lb Ground Turkey or Chicken
- 1 large Onion grated
- 5 Garlic Cloves grated
- 1 tbsp Chopped Bay Leaf
- 2 tbsp Yellow Mustard Seeds
- Salt & Pepper to taste
- 2 Long Sausage Casings
- Combine ground meat together with onion, garlic, bay leaves, mustard seeds and season it with salt and pepper.
- Rinse through water sausage casings, some are sold very salty. Let water run through its inside; it will be much easier to put them on a sausage stuffer.
- Remove the cutting knife from the grinder, attach the stuffer to the grinder. Put the sausage casings on the stuffer. You can change the size of a sausage by cutting casings into smaller pieces.
- Fill up the grinder with meat mixture and slowly, as the sausage fills up with meat, pull it off the stuffer.
- Make sure it’s not too thick, as it may rip.
- Preheat the over to 350F. Place sausage on a baking tray. Poke it with a toothpick, creating small holes, to allow liquids to escape while baking and to prevent sausage from ripping.
- Bake it for 30 minutes or until golden brown.
- Place raw sausage in a ziplock bag, removing all air out of the bag. Sausage can be stored for several months.