Swojska kiełbasa is a sausage made according to an old traditional recipe from mountainous region of Podhale, Poland. It is a dark skinned, strongly smoked sausage, made from pork and beef, cured with salt and spices.
5 1/2 lbs pork butt
1 lb beef chuck about
1 garlic head
2 tsp dried marjoram
2 TBsp ground black pepper
2 Tbsp kosher salt
1 1/3 tsp pink salt #1 (also known as Prague Powder)
1 cup ice water
Directions: Grind pork, beef and garlic on a medium size plate, 4.5mm (3/16″) – 6mm (1/4″). Add the ice water, all of the spices and mix well. Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours. Preheat smoker to 140F. Dry sausages for 30-60 minutes in the smoker, until the skin is dry to touch. Then apply smoke for 3-4 hours. Remove sausages once the internal temperature has reached 154F. Cool the sausage down and store in a refrigerator or a freezer.
Kabanosy is a long, thin, dry pork sausage that originated in Poland. It’s also known as cabanossi or kabana. The name comes from the nickname “kabanek” given to a young fat pig in the Eastern parts of XIX Poland, known today as Lithuania. Kabanosy is smoky in flavor and can be soft or very dry in texture depending on freshness. It’s a popular dried sausage in Central and Eastern Europe, typically eaten as a snack. Kabanosy is ready to eat as it is, but its full flavors will really come through when cooked. It’s great for a quick snack or as an appetizer, with cheese and crackers.
200 years ago, Elector Karl Theodor brought his own butcher to Bavaria. The latter created a special minced meat from finely chopped pork, which was baked in a bread pan. You might think that this minced meat contains liver (translated from German Leber – liver), but this is not so. The name comes from the old German word “lab”, which means loaf, and “kasi”, which means a thick, dense mass. You can eat it hot or cold on a piece of bread or with a side of egg salad.