Kielbasa (Fresh Polish Sausage)

10 Servings

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Kielbasa (Fresh Polish Sausage) Ingredients

5 tb Salt	1 ts Marjoram
1 tb Sugar, granulated	1 pt Water
2 Garlic cloves	10 lb Pork butts
1 tb Pepper, black	1 Sausage casing

Instructions for Kielbasa (Fresh Polish Sausage)

Grind all the pork butts through a 1/4" or 3/8" grinder plate and place in the mixer. Add all the ingredients and mix well, until all the spices are evenly distributed. Stuff into 35-38mm hog casings. Hang on smokesticks spaced properly and let dry in cooler. Note: Be sure that meat has been chilled to 32-34 degrees F. before starting. From: Great Sausage Recipes and Meat Curing by Rytek Kutas File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Eastern European