Seasoning for polish kielbasa-fresh

1 Servings

Ingredients

Quantity Ingredient
5 tablespoons Salt
1 tablespoon Sugar
2 larges Cloves fresh garlic
1 tablespoon Black pepper; coarse grind
1 teaspoon Marjoram; heaping
1 pint Ice water
10 pounds Ground pork butts

Directions

Chill meat to 32-34 F before starting. Grind meat through ¼" or ⅜" plate. Add rtemaining ingredients to meat and mix well. Stuff in 35-38mm hog casing. Package and chill or freeze as soon as possible.

Recipe by: The Sausage Maker-Lisa Lepsy Posted to TNT - Prodigy's Recipe Exchange Newsletter by Babygoil@... on Aug 10, 1997

Related recipes