Kielbasa (fresh polish sausage)
10 Servings
Ingredients
| Quantity | 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 | |
Directions
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