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Kielbasa (Fresh Polish Sausage) Recipe
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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 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 -----
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