Well, I said I was going to make Kielbasa ze sloika (Kielbasa in a jar) when I went on R & R. I did, the second day I was home. I think it turned out well. As you can see, I haven’t posted for a while, I’ve been travelling and during R & R I just had better things to do, resulting in a backlog of posts to write. I’m back in Kuwait waiting to get a visa to enter Iraq again and go back to work.
OK, I made this authentic Polish recipe I got from my medic friend Michal. I think it turned out pretty well, but I will add more majoram and salt and pepper next time around. Here is the recipe:
- 1 kg boneless pork
- 1 kg boneless beef
- 1 kg fresh bacon
- 1.5 – 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon marjoram (Michal puts more than one)
- 1 tablespoon vegetable broth
- 4 tablespoons gelatin
- 4 cloves garlic, peeled
- 1.2 liters water
The cuts of pork and beef are up to you. This was(is) a poor people’s food, so low quality cuts are fine. Trim fat if you want less fat or use leaner meat.
Mix everything except water and run through meat grinder. Michal recommends using 8mm holes for grinder. After grinding, add water and mix well by hand.
Put in small jars (say, pint Mason jars) and leave at least 2 cm at the top open. The fat will rise to the top. Close jars and put in pot of water completely submerged.
If small jars, simmer for at least 2 hours, if larger jars, simmer longer, up to 4 hours.
Notes on making this recipe: My biggest issue was grinding the meat. I have two meat grinders, one an English antique, the other is larger, a cheapo Chinese one. Maybe I just don’t know how to use a meat grinder, but I used both grinders and had a heck of a time getting everything ground. I really had to make sure I mixed everything very well by hand after grinding.
I used small pint mason jars, I wanted to be sure the meat got cooked properly and they are the perfect size for being submerged in a large pot of water. I boiled them in the water bath for around 3 hours. In the end, there was less fat than I expected. I used lean meats, but there was the bacon.
The end result was quite tasty, if a tad bland. As I said, I would add more marjoram and salt, maybe more pepper. I did use more marjoram than the recipe called for (as Michal suggested). I would use this as a bread spread on a sandwich with a little mayo or mustard and in any recipe calling for kielbasa, such as soups and stews. My kielbasa was not even close to being as “greasy” as the Hillshire Farms type kielbasa you get in US grocery stores, something I consider a good thing.