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Kielbasa (fresh polish sausage)

Yield: 10 Servings

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

Instructions:

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

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