Grassland Sausage

In many Eastern countries, Mongolia included, there are vast grasslands which are known as prairies in the USA. In Polish they are called “kresy” hence the name of the sausage. The following is the traditional recipe.

lean pork600 g1.32 lb.
lean beef or veal200 g0.44 lb.
pork back fat200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
allspice2.0 g1 tsp.
marjoram, ground1.0 g½ tsp.
cloves, ground0.5 g¼ tsp.
bay leaf, crushed1 leaf1 leaf
rum60 ml¼ cup
  1. Grind meats with 3/8” (10 mm) plate. Cut fat manually into ¾ “ (20 mm) cubes.
  2. Mix all ingredients with meat adding rum. Then add diced fat and mix everything together.
  3. Stuff firmly into 45 mm beef middles or fibrous casings.
  4. Place sausages between two wooden boards, place weight on top and leave in a cool place (50-54º F, 10-12º C) for 2 weeks.
  5. Remove boards and hang sausage in a ventilated cool place for 3 days.
  6. Cold smoke for 7 days.
  7. Store in a cool, dry place.

To make an easier and modern hot smoked version of the sausage, replace Cure #2 with Cure #1, decrease salt to 18 g, mix all ingredients, then hot smoke and cook the sausage. Store in refrigerator.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages