Title: Kielbasa (Fresh Polish Sausage)
Categories: Sausage Poland Ground Pork
Yield: 10 Servings
| 5 | tb | Salt |
| 1 | tb | Sugar, granulated |
| 2 | | Garlic cloves |
| 1 | tb | Pepper, black |
| 1 | ts | Marjoram |
| 1 | pt | Water |
| 10 | lb | Pork butts |
| 1 | | Sausage casing |
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