Best 2 Algers Homemade Lithuanian Kielbasa Recipes
In the vibrant culinary landscape of Lithuania, a cherished dish that captures the nation's heritage and spirit is the traditional algeris namine lietuviska kielbasa, or homemade Lithuanian kielbasa. This delectable sausage, crafted with a medley of aromatic spices and succulent pork, holds a special place in Lithuanian cuisine, embodying a rich history and evoking deep-rooted cultural traditions. Whether gracing the family table during festive occasions or savored as a cherished everyday meal, algeris namine lietuviska kielbasa is a testament to Lithuania's culinary prowess and a symbol of its enduring culinary legacy.
Check out the recipes below so you can choose the best recipe for yourself!
ALGER'S HOMEMADE LITHUANIAN KIELBASA
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!
Provided by zeldaz51
Categories Meat
Time 9h
Yield 12 pounds
Number Of Ingredients 9
Steps:
- 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.
FRESH HOMEMADE KIELBASA
My hubby's grandmother was 16 when she came to the USA from Poland. This is her Kielbasa recipe which she handed down to her daughters. My M-I-L passed it on to me, and I am sharing it with you. The "2 hour" prep time may vary, depending on the stuffing/filling method you use. Note: The pork should NOT be too lean (75-85%), since the kielbasa gets its moistness and some of its flavor from the fat. Also, this recipe was "translated" from an old "pinch of this/that" recipe. Plesase adjust the spices/seasonings to your preference.
Provided by Dee514
Categories Pork
Time 2h
Yield 6 Pounds, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
- Soak casings in 6 cups warm water.
- Using about one foot of casing for one pound of meat mixture, stuff the casings.
- Keep unused casings wet while working, if they start to dry out, they will tear.
- Use in your favorite kielbasa recipes.
- Kielbasa can be frozen for later use.
Nutrition Facts : Calories 287.6, Fat 19.9, SaturatedFat 7.3, Cholesterol 88.9, Sodium 1249.8, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 24.6
Tips:
- Choose the right meat: Use pork shoulder or butt for a flavorful and juicy kielbasa.
- Grind the meat coarsely: This will help to keep the kielbasa moist and prevent it from becoming too dry.
- Season the meat well: Use a combination of salt, pepper, garlic, and other spices to taste.
- Use natural casings: These will give the kielbasa a more authentic look and feel.
- Smoke the kielbasa slowly and evenly: This will help to develop the flavor and color of the kielbasa.
- Cook the kielbasa thoroughly: This will ensure that it is safe to eat.
Conclusion:
Lithuanian kielbasa is a delicious and versatile sausage that can be enjoyed in a variety of ways. Whether you are grilling, frying, or baking it, kielbasa is sure to be a hit at your next gathering. So next time you are looking for a new and exciting sausage to try, give Lithuanian kielbasa a try. You won't be disappointed!
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