Kielbasa (fresh polish sausage)

Yield: 10 Servings

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

Similar recipes