12-15 lbs lean pork butt 5 lbs lean ground beef
1 lb veal (cubed) 1 Tbs garlic salt
1-2 Tbs salt 2 Tbs mustard seed
1 head garlic cloves 1 quart of water
Grind all meat together with meat grinder using a large hole setting. Crush garlic and mix with other seasonings into ground meats. Knead together thoroughly. Knead in the quart of water slowly until all is absorbed. Soak sausage casings in cold water with several changes of water to loosen them. Put casings on funnel end of sausage stuffer. Tie end of casing. Put meat in stuffer and crank and fill casing. Prick casings liberally to let air escape before placing in oven. Bake at 325 F for 1 hr. Add water in bottom of pan as needed.
(Ron Gitaitis of Tifton, Georgia, from his grandfather)
To 5 pounds coarsely ground pork butts add 1 heaping teaspoon
pulverized whole mustard seeds, 1 heaping teaspoon whole allspice
and 1/2 teaspoon whole black peppercorns. Add 1/2 large onion
and 1 large clove garlic, finely minced; 1/4 cup salt; and 1/2
Mix thoroughly, and stuff into casings. Poach or boil for 20 minutes. Makes 6-8 servings.
(from Domesticity: A Gastronomic Interpretation of Love by Bob Shacochis, copyright 1994 )
Blood Sausage aka "Kiszka"
(as in "Who Stole the Kishka?"- the famous Walt Solek tune)
From _Great Sausage Recipes and Meat Curing_ by Rytek Kutas, kindly shared by Doug Allison from Decatur, GA on alt.music.polka
Ingredients for 25 pounds 8 ozs salt 1 oz onion powder 1 oz coarse black pepper 0.25 oz marjoram 0.25 oz ground allspice 1 qt beef blood 1 oz Prague Powder #1 12.5 lbs pork snouts 5 lbs pork tongues 2.5 lbs pork skins 5 lbs buckwheat groats or barley (cooked weight)
All meats must be cooked for at least 2 hours then cooled. Grind
all the meats through a 3/16" grinder plate.
Place the buckwheat groats or barley in a container and cover with boiling water for at least 2 hours. Be sure you place a cover on the container to prevent too much heat from escaping. (You may cook either of these items until the volume is doubled.) Remove and let cool.
After all the meats and groats have cooled, place in a mixer and add all the seasonings and blood, and mix well. Stuff into beef bungs or beef middles. Blood sausage is then cooked in 160 degrees F. water until the internal temperature reaches 152 degrees F. Remove from cooker and shower with cool water until the internal temperature is reduced to 110 degrees F.; place in cooler for at least 24 hours.
NOTE: Since there always seems to be some breakage in the sausage business, you may add whatever broken sausage you have to the above formula. This blood sausage is spiced quite heavily and will cover up most other spices. You may add up to 4 lbs of broken sausage to a 25 lb formula. Be sure you account for the salt already in the broken sausage.
"From the same book, I learned that kielbasa szynkowa is Polish ham
sausage, which may be the "shinka" listed in the lyrics. I have no
idea what "stoogelina" might be.
Joe Jackloski says: "It is not Stoogelina.. it is studeninja, a gelatine extract of rendered pigs feet, eaten by itself or as the base for some wonderful sauces."