Zutaten für Alger's Homemade Lithuanian Kielbasa
- 2 lbs pork shoulder
- 1 lb beef chuck
- 1 large onion
- 4 cloves fresh garlic
- 1 tablespoon ground black pepper
- Ground Allspice
- 2 tablespoons salt
- 2 cups water
- natural casings
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Alger's Homemade Lithuanian Kielbasa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Alger's Homemade Lithuanian Kielbasa
- Finely chop 1 large onion and 4 cloves garlic. Sauté in a pot with 2 cups of water until softened, about 5-7 minutes.
- Cut 2 lbs of pork shoulder and 1 lb of beef chuck into 1-inch cubes.
- In a large bowl, combine the sautéed onions and garlic, cubed meats, 2 tablespoons of salt, 1 tablespoon of black pepper, 1 tablespoon of paprika, 1 teaspoon of marjoram, 1 teaspoon of caraway seeds, and 1/2 teaspoon of cayenne pepper (optional). Mix thoroughly and refrigerate overnight to allow flavors to meld.
- The next day, grind the meat mixture using a meat grinder fitted with a coarse die. Stuff the mixture into natural casings using a sausage stuffer.
- To cook, simmer the kielbasa in gently boiling water for 50-55 minutes, or until the internal temperature reaches 155°F (68°C).
- Let the kielbasa cool slightly before enjoying. Serve and savor this culinary masterpiece!
Nutrition Information (Approximate per serving)
Sodium
141 g
Sugar
8g
Fat
103g
Carbs
1g
