Sausage, or kolbasa (not kielbasa) is a mainstay of Russian meals and life. Every Russian market will have sometimes hundreds of varieties for a person to pick from. It is literally what you must think of in conjunction with vodka, matryoshka and bears in Russia. Time to make some Russian sausage and I picked an easy to make type. There is a million and a half recipes for Russian sausage, just add your favorite spices and transplant dill for parsley and your sausage becomes your own…
Ingredients:
5 pounds of coarse ground pork
2 large chopped and diced onions
1 Tablespoons of pressed garlic or no press smash it to oblivion
1 bundle (bunch) fresh parsley chopped up stems and all
1 level tablespoons of whole dill seeds
3 leveled tablespoons of caraway seeds
1 level tablespoon of coarse ground black pepper
1 heaping tablespoon of salt
2 cups of water
pack of hog-casings
Lets make:
Combine all ingredients and mix them well in a large mixing bowl. Hand mix, mix some more, one more time and you are done for now…
Then let sit overnight, to gather the flavors…
Mix again by passing through a meat grinder with a small hole end product and as it exits the grinder, stuff into hog-casing…
Bake at 350° F. for approximately 1 hour…
Then eat hot, eat cold, eat warm, eat on bread, eat with eggs and eat with anything! Yummy…
Post by Kyle Keeton
Windows to Russia…