Email to countrychef      

KIELBASA

List of Ingredients

Yield: 10 lbs.

10 lb. pork butt, coarsely ground
2 tablespoons salt
2 tablespoons pepper
1 tablespoon pepper corns, crushed
4-6 cloves minced, fresh garlic
3 tablespoons mustard seed
10 feet of natural casing


Recipe

Mix all ingredients well. Cover. Refrigerate overnight. Soak the natural casings in warm salted water until they become elastic about 30 minutes. Using coarse cut again, grind mixture into casing using sausage nozzle. Twist off at 12" or 24" links. Refrigerate or freeze until ready to cook.

Boil kielbasa gently, in covered pot until cooked through. Slice and serve with sauerkraut.