Title: Smoked Polish Kielbasa (Sausage-Making Cookbook)
Categories: Meat Ethnic
Yield: 10 Servings

5 lb Pork butt, fine ground 3 T Salt 1 T Sugar 1 T Black Pepper 8 ea Garlic Cloves, pressed 1 t Marjoram 1 c Water

Combine all ingredients, mix well and refrigerate for 24 hours. Stuff into large hog casing. Cool smoke for 1-2 hours or until the casing is dry. Gradually increase the temperature of the smokehouse to 160F ~ 165F. Apply a heavy smoke until an internal temperature of 140F is reached. Chill the sausage in cold water and hang at room temperature for 2-3 hours. They sure smell good..Refrigerate.

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