Kielbasa (fresh Polish Sausage) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Salt,
1 tbsp: Sugar, granulated
2: Garlic cloves,
1 tbsp: Pepper, black
1 tsp: Marjoram,
1 pint: Water,
10 lbs: Pork butts,
1: Sausage casing,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp