Wiejska (Polish Pork and Veal Sausage)
Wiejska is the Polish sausage most Americans mean when they say kielbasa. This version mixes lean pork with a little veal, then seasons it with marjoram, garlic and whole mustard seed for a savory, slightly sharp bite. Crushed ice goes into the grind to keep the fat firm, which gives a better bite in the finished link. You can smoke it outdoors or bake it in water.
Instructions
Cut the pork and the veal, if you are using it, into small chunks. If you leave out the veal, use 1 lb more pork in its place.
Grind the meat together with the salt, pepper, marjoram, garlic, mustard seed and crushed ice. Mix it well so the seasonings are spread evenly. The ice keeps the pork fat solid, which matters for the texture of the finished sausage.
Tie a knot about 3 inches (76 mm) from one end of a cleaned casing. Fit the open end over the spout of a wide-based funnel and ease most of the casing up onto the spout.
Spoon the meat mixture into the funnel and push it through into the casing with your fingers. Knot the other end once the casing is filled.
Roll the sausage gently on a firm surface to even out the filling.
Smoke the sausage in an outdoor smoker, following the manufacturer's directions. Or place it in a casserole, cover it with water, and bake at 350°F for about 1.5 to 2 hours, until the water has been absorbed.
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