Last night I got a head start on our traditional Easter dinner by making Easter Kielbasa. This is a carryover tradition from Vera’s family, her father would make kielbasa for Easter and I have been making ever since we got married. Vera makes the Paska (Easter Bread) today.
My kielbasa is neither smoked nor spicy but nonetheless it is fresh and delicious, especially when grilled. Vera likes to eat with hot mustard – we mix Colman’s Dry Mustard with some water…..this is only for the brave.
1 Pork Shoulder (Butt) with bone in. about 5 lbs. Do not trim fat.
5 Medium garlic cloves smashed and chopped
Salt and pepper to taste
Cut the pork up in medium size pieces and place in a large bowl. Add garlic, salt and pepper and mix thoroughly. Grind the meat mixture, either fine or coarse. Make a small patty and fry till done. Taste the patty and make seasoning adjustments to the mixture before stuffing.
Note: I use pork shoulder because it seems to have the right amount of fat. I have tried a couple of times to make a lean sausage and it just doesn’t work…too dry. Sorry but you just have to have fat.
If you have never made sausage and have a meat grinder, you should give it a go. Making sausage is not hard and is rewarding. Remember sausage is just ground meat in a tube, so you can experiment with the mixture.