Title: Kielbasa (Barry Strittmatter 1)
Categories: Meat Makemeat
Yield: 24 Servings
| 8 | ts | Salt |
| 2 | ts | Sugar |
| 4 | ts | Pepper |
| 4 | ts | Majoram |
| 1 | ts | Nutmeg |
| 1 | ts | Allspice |
| 4 | tb | Garlic |
| 4 | lb | Pork |
| 2 | lb | Pork fat |
| 2 | lb | Beef |
Combine pork, fat, and beef. Add all spices and mix well by hand. Pass
through grinder on course blade. Stuff into casings. (hint.--After cubing
meat, place in freezer until the center of the meat and fat is firm. This
makes grinding easier in that it lessens the blades from becoming
"clogged") Most Kielbasa recipes say that the secret to making good
Kielbasa is to ground the meat twice. I prefer the course texture attained
by a single grinding. Other sausages I grind twice.