The familiar Polish sausage known as kielbasa was introduced to American cuisine in the neighborhoods of Chicago, New York, New Jersey, Pennsylvania, and Michigan, where many Polish immigrants settled during the late nineteenth and early twentieth centuries. Nowadays, kielbasa is widely produced commercially and is marketed to food purveyors nationwide. It is usually smoked and sandwiched in a hot dog bun, tucked into a hearty cabbage borscht, or added to a robust sauerkraut dish (page 46). That is not the whole story, however. Kielbasa is actually the generic term for sausage in Polish and there are many versions. I prefer a fresh, not smoked, sausage, but with a hint of ham to suggest a smoky flavor.

　　

Ingredients

makes 1 pound

　　1/2 pound ground pork

　　6 ounces ground beef or veal

　　1 ounce mild ham, minced

　　1 ounce salt pork, minced

　　1 small clove garlic, minced or pressed

　　1 teaspoon dried marjoram

　　1/2 teaspoon dry mustard

　　1/2 teaspoon sugar

　　1 teaspoon kosher salt, or to taste, if needed

　　1/4 teaspoon freshly ground black pepper

　　1/2 cup full-flavored beer (not dark beer)

　　

Step 1

Place all the ingredients in a bowl, and knead with your hands until thoroughly blended and no longer wet. Cook and taste a small sample, then add more salt if needed. Leave in bulk and shape as directed in individual recipes, stuff into hog casing, or wrap in cheesecloth if using for Honey-Glazed Polish Sausage (page 45).

　　

Step 2

Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)

　　Sausage