kielbasa (fresh polish sausage)

Categories: Sausage; Poland; Groundmeats; Ham/pork; Formatted
Yield: 10 Servings

Measure	Ingredient
5 tablespoons	Salt
1 tablespoon	Sugar, granulated
2	Garlic cloves
1 tablespoon	Pepper, black
1 teaspoon	Marjoram
1 pint	Water
10 pounds	Pork butts
1	Sausage casing

Grind all the pork butts through a ¼" or ⅜" 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