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Kielbasa (Fresh Polish Sausage)

groundmeat, polish, pork, sausage

5 tablespoon salt
1 tablespoon sugar, granulated
2 garlic cloves
1 tablespoon pepper, black
1 teaspoon marjoram
1 pint 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

Yield: 10 servings

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