Mrs Kostyras Kielbasa Food

MRS. KOSTYRA'S MEATLOAF

Mrs. Kostyra's Meatloaf image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Number Of Ingredients 14

Ingredients

Olive oil, for pan
4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup, divided
3 teaspoons dry mustard, divided
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Steps:

Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

MRS. KOSTYRA'S KIELBASA

Mrs. Kostyra's Kielbasa image

Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that it doesn't crack while cooking.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 4

Ingredients

1 two-pound ring kielbasa
Rye bread
Prepared horseradish
Dijon mustard

Steps:

Heat oven to 350 degrees. In a pot of simmering water, poach kielbasa for 20 minutes. Remove from pot, and transfer to a roasting pan with about 1 cup of the poaching water. Using a fork, poke the skin of the kielbasa to prevent it from cracking. Roast until brown and crispy, about 20 minutes.
Slice kielbasa on the diagonal into 1/2-inch slices. Serve with rye bread, horseradish, and mustard.

FRESH HOMEMADE KIELBASA

Fresh Homemade Kielbasa image

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

Ingredients

5 -6 lbs fresh ground pork
1 onion, chopped very fine
1/4 cup salt
1 teaspoon ground black pepper
1 garlic clove, chopped fine
2 tablespoons mustard seeds
2 cups water
72 inches natural sausage casings
6 cups water (to soak casings in)

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

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