Eddies Polish Sausage Posting With Loving Memory Recipe

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Eddies Polish sausage posting with loving memory

Irisa Raina 9


Here is the story of this recipe. My dad “Eddie” and my uncle Leonard “his brother” only made this kielbasa once a year.
But they made enough to not only give to our whole family “both sides” but to get us through Christmas and Easter.

They would make this the month before Christmas, and we had it on Christmas morning and on Easter morning “taking some to church to be blessed”.
When it was gone we knew there would be no more made till the next Christmas! Which made it that more special:-)))))

This is how my grandfather made it, and this was passed down to my dad, and then me.

pinch tips: How to Freeze Fish, Meat & Poultry



Stove Top


hog casings
25 lbs. veal
25 lbs. pork butt
16 cloves of garlic “big ones” minced
¼ cup salt
½ cup pepper
7 tablespoons marjoram
8 + cups ice water

Directions Step-By-Step

Soak the casings in salted water over night. Drain and rinse 3 times.
Grind the veal 3 times, doing the same thing to the pork.
Grind both meats together once more.
Mix the garlic, salt, pepper & marjoram together.
Add the seasonings to the meat and mix well. Add ice water a little at a time, and mix again using your very clean hands.
Thread the casings carefully on to the feeding tube of the grinder.
With bakers twine tie off the links.
Either freeze or cook right away.
To those who do not know about marjoram here is the skinny.
It's a herb, has a minty citrus almost flavor.
Only buy it when you are ready to use it as it will loose its flavor quickly.
It is liked to oregano but has a milder flavor.
Summer savory
I hope this helps!

About this Recipe

Course/Dish: Beef, Meat Breakfast, Pork
Main Ingredient: Pork
Regional Style: Polish
Other Tag: Quick & Easy