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Alger’s Homemade Lithuanian Kielbasa

At a Glance

Prep: 8 hours
Cook: 1 hour
Total: 9 hours
Servings: 12 pounds

Dietary

High protein
Very Low Carb
High Protein

Alger, our mailman in the early 1980s in West Glenville, NY, gave us some of his homemade kielbasa to try and I BEGGED him for the recipe after we tried it. I have kept that recipe for 30 years now without actually making it, but we dragged it out again, planning to try it sometime soon, as we have natural casings on hand and a sausage stuffing attachment for our KitchenAid. The recipe is writtren in Alger's words, not mine, so you may find it vague.Here's to Alger, wherever he may be!

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Equipment

Knife, pot, meat grinder, sausage stuffer, pork casings

Ingredients

10 lbs fresh pork butt
1 1/2 lbs stewing veal
4 large onions
2 -3 fresh garlic cloves
1 tablespoon ground black pepper
1 tablespoon ground allspice
1/3 cup salt
2 cups water
pork sausage casing (one pound will be enough for about 20 pounds of filled sausages)

Instructions

Chop onions and garlic, cook well in 2 cups water.
Cut meat into small pieces.
Mix everything together (including the water) and refrigerate it overnight.
Run mixture through a grinder and into casings.
To cook, place in simmering water 50-55 minutes.

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