Cooking Recipe Kielbasa (Fresh Polish Sausage)
Recipe Ingredients
5 tb
Salt
1 tb
Sugar, granulated
2
Garlic cloves
1 tb
Pepper, black
1 ts
Marjoram
1 pt
Water
10 lb
Pork butts
1
Sausage casing
Directions
Grind all the pork butts through a 1/4" or 3/8"
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