Jan 5, 2011
Housemade Kielbasa
housemad-kielbasa
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Credit: Todd Coleman
Once upon a time there was a 900-pound side of beef in my restaurant's walk-in. Then along came a band saw, a rather large smoker, a keen desire to use evey ounce of the meat, and a staff with a flair for charcuterie. The happy ending: kielbasa, the tastiest sausage on earth. Ours, which has some pork in it, too, is smoky, soft, and moist on the inside and has a crispy, caramelized casing when grilled. There's nothing like making your own. —
Michael Anthony, Gramercy Tavern, New York CitySee Michael Anthony's recipe for Kielbasa »
This article was first published in Saveur in Issue #135
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