"Kielbasa is a type of sausage that is common throughout Eastern Europe, particularly Poland, and North America. Kielbasa is originally a word that is used to describe a sausage group, but when it is referred to in North America, it generally refers to a more specific type of sausage. In North America, Kielbasa is generally made with pork and beef and is usually eaten fresh or smoked. Here are a few steps on how to make Kielbasa."
"Put 2 1/2 lbs. (1.13kg) of lean ground beef, 2 1/2 lbs. (1.13kg) of ground pork butt, 2 tbsp. (28g) of salt, 1 tsp. (5g) of curing salt, 2 tbsp. (28g) of sugar, 1 tbsp. (17.5g) of garlic powder, 1/2 tbsp. (21g) of ground mustard, 1/2 tbsp. (21g) of white pepper, 1/2 tsp. (2g) of nutmeg, 1/2 tsp. (2g) of coriander, 1 cup (225g) of non-fat dry milk and 2 cups (454ml) cold water into a large mixing bowl."
"Mix all of the ingredients together using your hands to equally incorporate everything so that there are not large portions of any ingredient in a single area. Knead the meat and other ingredients, adding extra cold water if necessary to make the mixture more elastic."
"Load the meat into the sausage stuffer, and attach the sausage tube to the machine. Put the hog casing on the sausage tube so that you can stuff the sausage inside of it. Stuff the sausage meat into the hog casing, making sure that the casing is full but not too full so that it bursts the casing when you twist it to create links."
"Refrigerate the sausage overnight once you have stuffed it, so that it can cure."
"Place the Kielbasa on an oven rack and turn the oven on to 170 degrees F (76.6C). Leave the oven door open slightly and allow the Kielbasa to cook for 1 hour. Close the oven door completely after 1 hour and cook the Kielbasa until its internal temperature reaches 152 degrees F (66.6C)."
"Take out the Kielbasa once it reaches its temperature, and place them under cold running water until the temperature drops to 120 degrees F (48.8 C)."
"Hang up the Kielbasa in your kitchen for 2 hours. After 2 hours, the Kielbasa is ready to be eaten."
Text Credit: wikiHow
Text Credit: Wikipedia
Image Credit: Library Of Congress Prints & Photographs Reading Room