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Kielbasa (Fresh Polish Sausage)




Source of Recipe


Internet


List of Ingredients




5 tbsp salt
1 tbsp sugar, granulated
2 garlic cloves
1 tbsp pepper, black
1 tsp marjoram
1 pt water
10 lb pork butts
1 sausage casing



Recipe



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.