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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.

Prep
Cook
Serves 8people
Ingredients
17.5
lb pork
7.5
lb pork fat
57
gr ground black pepper
198
gr salt
7
gr whole yellow mustard
7
gr pickling spice, whole, mortared
198
gr Dark brown sugar
28
gr Cure
21
gr Garlic powder
2
tbsp Marjoram, dried
Directions
1.
Freeze/cook pork and pork far in seperate containers.
2.
Chop the pork and fat into 1 inch cubes, ensuring that you keep the meat and fat very cool.
3.
Blend spices, salt and cure together evenly in a mixing bowl
4.
Blend the pork, pork fat and spice blend thoroguhly in a large bowl
5.
Make sure the gfat and meat are evenly seasoned adn the fat/meat mix is evenly distributed
6.
Cool the seasoned mixture for 1-3 hours in the refrigerator.
7.
While you wait, soak a hank of hog middles in cold salt water to thaw them.
8.
As the block thaws, seperate the intestines from one another and agitate them.
9.
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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