Name: Kielbasa (Fresh Polish Sausage)
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

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CATEGORY	CUISINE	TAG	YIELD
Meats	Polish	Sausage, Poland, Groundmeats, Ham/pork, Formatted	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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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