Poland / Main
Wiejska (Polish Pork and Veal Sausage)
Wiejska is the most popular form of Kielbasa, or Polish sausage, in the United States.
Ingredients
- pork, lean; boneless1 1/2 lb
- veal, boneless; optional1/2 lb
- salt1 tsp
- pepper1 tsp
- marjoram1 tsp
- garlic, crushed2–3 clove
- mustard seeds1 tbsp
- ice, crushed1/4 cup
- sausage casing
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Cut the meat into small chunks, then grind it with the seasonings and ice, and mix this well.
Stuff the meat mixture into the casing. When making sausage by hand, tie a knot about 3 inches (76 mm) from one end of a cleaned sausage casing and fix the open end over the spout of a wide-based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers.
Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
Smoke in an outdoor smoker following the manufacturer's directions; alternatively, place the sausage in a casserole, cover it with water, and bake about 1.5 to 2 hours at 350°F until water is absorbed.
