PumpkinKnitter

The adventures of a knitting grandmother

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She spins, she knits, she blogs about it all.

Thursday, October 16, 2008

Kitchen Projects

Last week Joe's new KitchenAid mixer showed up, and he took advantage of this last weekend to put it through its' paces. On Sunday he mixed up a chocolate cake that turned out very light and moist. On Monday it was time to make sausage. My maternal Polish grandparents made homemade kielbasa every year; my grandfather taught Joe how to do it and now we are the only family members who keep the tradition going. About ten pounds of pork butt was purchased and cut into cubes. Some of the heaviest fat was trimmed off but a fair amount of fat is needed to keep the kielbasa from being too dry.

Four cloves of garlic were crushed with salt, marjoram, and ground black pepper.

The casings (dried sheep intestines - we are nothing if not traditional sausage makers) were soaked to remove the salt they were packed in.

The cubes of pork were ground up using the grinder attachment on the mixer.

The spices were thoroughly mixed into the ground meat, and a bit was fried up and tasted to make sure the proportions were correct.

The casings were threaded onto the stuffing attachment and the mixer did its' job admirably.

Five long kielbasa, a little over a pound and a half each. About a pound was packaged and frozen in a chunk to be used later in stuffing the Thanksgiving turkey.

Dinner's ready!




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3 Comments:

Blogger Mr Puffy's Knitting Blog: said...

Those look fantastic! I'm so glad you are keeping the tradition going and sharing how for others :)

1:28 PM  
Blogger Heidi said...

Cool!

1:59 PM  
Blogger Roxie said...

Bravo! Time for Joe to take on an apprentice to keep the tradition alive. How about a video of the casings being filled? That always fascinates me.

8:12 AM  

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