🫙 From the Spice Rack
Kielbasa (Fresh Polish Sausage)
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" grind...
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Ingredients8 items
Ingredients
- 5tbsp salt
- 1tbsp sugar, granulated
- 2garlic cloves
- 1tbsp pepper, black
- 1tsp marjoram
- 1pt water
- 10lbpork butts
- 1sausage casing
Directions
- 1
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
- 2
Add all the ingredients and mix well, until all the spices are evenly distributed
- 3
Stuff into 35-38mm hog casings
- 4
Hang on smokesticks spaced properly and let dry in cooler
- 5
Note: Be sure that meat has been chilled to 32-34 degrees F
- 6
before starting
- 7
From: Great Sausage Recipes and Meat Curing by Rytek Kutas