Kielbasa (fresh polish sausage)
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Kielbasa (fresh polish sausage)
  Sausage    Polish  
Last updated 6/12/2012 12:46:13 AM. Recipe ID 6385. Report a problem with this recipe.
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      Title: Kielbasa (fresh polish sausage)
 Categories: Sausage, Poland, Groundmeats, Ham/pork, Formatted
      Yield: 10 Servings
 
      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" 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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Recipe ID 6385 (Apr 03, 2005)

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