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
[an error occurred while processing this directive]