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Grandpap Kraisinger's Kobas Recipe

Kraisinger's Market located at 122 Quarry Street, Mount Pleasant opened in 1937. The original store was opened at 106 Quarry St. by Nana's father, James J. Kraisinger. This was a small grocery storye/butcher shop that made several kinds of sausage, including the best-selling smoked kielbasa, whcih was smoked out back wtih apple and sassfras woods. The recipe below include Marjaoram, which is an ingredient removed by Grandpap Kraisinger during the 1940s due to its scarcity.

By XMas2018

Prep

30minutes

Cook

6minutes

Serves 8people

Ingredients

17.5

lb pork

7.5

lb pork fat

gr ground black pepper

198

gr salt

gr whole yellow mustard

gr pickling spice, whole, mortared

198

gr Dark brown sugar

gr Cure

gr Garlic powder

tbsp Marjoram, dried

Directions

Freeze/cook pork and pork far in seperate containers.

Chop the pork and fat into 1 inch cubes, ensuring that you keep the meat and fat very cool.

Blend spices, salt and cure together evenly in a mixing bowl

Blend the pork, pork fat and spice blend thoroguhly in a large bowl

Make sure the gfat and meat are evenly seasoned adn the fat/meat mix is evenly distributed

Cool the seasoned mixture for 1-3 hours in the refrigerator.

While you wait, soak a hank of hog middles in cold salt water to thaw them.

As the block thaws, seperate the intestines from one another and agitate them.

Grind the seasoned mixture at 5MM (do not exceed 60F)

10.

Using a sausage stuffer, fill hog casings, twisting at 14 to 18 inch internavals.

11.

Cut and tie into two piece links.

12.

Regrigerate in totes until ready to smoke

13.

Start smoker and bring to 205-225F

14.

Make sure the smoke you are throwing off is not too dense (don'toverload the wmoker)

15.

Hang kielbasa with enough room between each link for airflow.

16.

Hot smoke (apple and sassafras) 4-6 hours.

17.

Smoke to internal temp of 150F

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