Fresh polish kielbasa

5 pounds

Ingredients

Quantity Ingredient
6 Feet large hog casings
3 pounds Lean pork butt, cubed
1 pounds Lean beef chuck, cubed
½ pounds Veal, cubed
½ pounds Pork fat, cubed
2½ teaspoon Salt, or to taste
3 teaspoons Black pepper
2 teaspoons Ground marjoram
2 teaspoons Ground summer savory
½ teaspoon Ground allspice
3 cloves Garlic, finely minced
2 teaspoons Sweet paprika

Directions

Prepare the casings. Grind the meats and fat together through the coarse disk and mix with remaining ingredients. Stuff casings and twist off into links 18-24". Allow to dry in a cool place 3-4 hours or in the refrigerator, uncovered, 24 hours. Cook by roasting in a 425 oven for 45 minutes or grill.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw.

Submitted By CAROLYN SHAW On 12-03-94

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