Kielbasa (fresh polish sausage)

10 Servings

Ingredients

Quantity Ingredient
5 tablespoons Salt
1 tablespoon Sugar, granulated
2 Garlic cloves
1 tablespoon Pepper, black
1 teaspoon Marjoram
1 pint Water
10 pounds Pork butts
1 Sausage casing

Directions

Grind all the pork butts through a ¼" or ⅜" 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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