Home-made Kielbasa!

When you start cutting out a lot of carbs - i.e. sugars and grains, fat becomes an important source of calories to keep your energy levels up and prevent hunger and cravings. You may not want to use meat that contains 30% fat, but believe me, that's pretty standard in sausages, and it give you a juicy, moist, flavorful product. If you go with lean meat it will be dry and weird.

The only questionable ingredient in this is liquid smoke, but it turns out most liquid smoke products are safer than barbecued food! So most of them are SCD legal. Hooray! We can make meats that rival what we can buy in flavor but using healthier ingredients (or at least no MSG and preservatives!!!!)

This is my version of the recipe for kielbasa I found here.

Ingredients

1.5 lbs mixed ground pork and beef (30% fat) - ask at a butchers, many of them can do this for you!
2 tsp minced or crushed garlic
1 tbsp salt
1 tbsp honey
1 tsp black pepper
1/2 tsp ground allspice
1/2 tsp marjoram or oregano
1/2 tsp fennel seeds
1/2 teaspoon liquid smoke flavoring

Directions

In a large bowl, stir together all of the ingredients. You may need to use an electric mixer or knead with your hands to combine.

Form them into patties (I used 1/3 cup to measure the meat out) and freeze to use later or let them sit overnight so the flavors can blend (this may be totally unnecessary, I cooked one up right away and it was good).

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I left out the casings part because the kids and I don't like sausage casings. It's GUTS - EEEWWWW!!!! You can add in pepper flakes or cayenne if you like your kielbasa more spicy.

My favorite way to eat kielbasa is to fry some onions and peppers, cut into 1-inch chunks, in bacon grease or butter until they start to brown, then add in the kielbasa, smothering it in the peppers and onions and cooking it until it is browned.

You can also cook these kielbasa patties on the grill, or use the meat in your favorite soup, like with lentils and kale.