Kielbasa (Fresh Polish Sausage)

Title:
Kielbasa (Fresh Polish Sausage)

Yield:
10 Servings

Categories:
Sausage,
Poland,
Groundmeats,
Formatted




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






   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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip