I only say that because we have been corresponding. Obviously, all are welcome.
Up front, I have to say that the only poison here is sodium and it is used sparingly.
As I sit here reflecting, I realized that I have never smoked this kielbasa. Probably because the recipe has been in my family for hundreds of years and as far as I know, was never smoked. This is the family's sacred kielbasa that only hits the table fresh at Christmas & Easter. I have an advantage though, since we celebrate both dates for Christmas.
I'll have to cogitate.
Hummmmm, I can use/add powdered milk as a filler/binder to lessen shrinkage. You think?
O.K., so here's one you have never seen before and I have decided to pass it on because I am the end of my line for this recipe. Sure I have an unmarried 37 year old daughter but God forbid she should damage her nails making kielbasa. She sure eats it well enough. The ribs she likes are smoking now and for her birthday dinner Sunday, she wants the Elk steak. I guess there's still hope yet.
The spicing is fairly unusual but in retrospect, so was/is the family seat. It is now in Belorus just inside from Lithuania but was Poland and overun by "Russia" in a land that can be called Ruthenian.
My family came to the area in 1409-1410 from Moravia, for the Polish-Lithuanian Commonwealth, to whoop the Teutonic Order at the Battle of Grunwald, so your guess is as good as mine. Maybe better.
First let me explain that my ancestors (including grandparents) would be dumbfounded with the equipment we use. When I first started, we were cubing the meat by hand with a big knife on a cutting board (still have both) and spices were "ground" by twisting them into a pocket in a cloth and pulverizing them with a hammer. The meat was stuffed, using the remaining neck and shoulder of a modified gallon jug. Our friends used a cow horn. We were "High Class". I used to say that we used "crystal".
8 lbs of coarse ground pork BUTT (1/4-3/8)
4 tbs salt
6 whole Bay Leaves ground
2 tbs whole Cloves ground
2 tsp whole Black Pepper Corns ground
2 tsp Yellow Mustard Seed left whole
1 tbs Caraway Seed left whole
1 tsp Thyme Leaves left whole
3 small onions chopped
2 oz. or so of water
I might add, that sausage is better cooked in a skillet only half covered with water for 8 or 9 minutes and then turned over for an additional 8-9 minutes. it is then browned in the greased skillet.
Waste not...want not....I save the water for soup stock.