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