Title: Seasoning for Polish Kielbasa-Fresh
Categories: Meat Pork Sausage
Yield: 1 Servings

5	tb	Salt
1	tb	Sugar
2	lg	Cloves fresh garlic
1	tb	Black pepper; coarse grind
1	ts	Marjoram; heaping
1	pt	Ice water
10	lb	Ground pork butts

Chill meat to 32-34 F before starting. Grind meat through 1/4" or 3/8" plate. Add rtemaining ingredients to meat and mix well. Stuff in 35-38mm hog casing. Package and chill or freeze as soon as possible.

Posted to MM-Recipes Digest V4 #5

Recipe by: The Sausage Maker-Lisa Lepsy

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