Smoked Polish Kielbasa (sausage-making Cookbook) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
-Source: Sausage-Making Cookbook by Jerry Predika FROM : Clarence Fontish,
Directions:
5 lb Pork butt, fine ground 3 T Salt 1 T Sugar 1 T Black
Pepper 8 ea Garlic Cloves, pressed 1 t Marjoram 1 c Water
Combine all ingredients, mix well and refrigerate for 24 hours. Stuff
into large hog casing. Cool smoke for 1-2 hours or until the casing
is dry. Gradually increase the temperature of the smokehouse to 160F
~ 165F. Apply a heavy smoke until an internal temperature of 140F is
reached. Chill the sausage in cold water and hang at room temperature
for 2-3 hours. They sure smell good..Refrigerate.
Source from luhu.jp
Pepper 8 ea Garlic Cloves, pressed 1 t Marjoram 1 c Water
Combine all ingredients, mix well and refrigerate for 24 hours. Stuff
into large hog casing. Cool smoke for 1-2 hours or until the casing
is dry. Gradually increase the temperature of the smokehouse to 160F
~ 165F. Apply a heavy smoke until an internal temperature of 140F is
reached. Chill the sausage in cold water and hang at room temperature
for 2-3 hours. They sure smell good..Refrigerate.
Source from luhu.jp