Kielbasa
Fresh Polish Sausage
(Kielbasa) 10 lbs.
1 cup cold water
5 tbs. canning salt or kosher salt
1 tbs. black pepper
2 tbs. powdered dextrose or brewer's corn sugar
3 tsp. garlic powder
2 tsp. marjoram
10 lbs. boned pork butts
Grind the meat through a 3/8" grinder plate into a large container for mixing. Mix the spices together and add to the meat with the water. Mix the ingredients well taking care to keep the meat cold throughout the sausage making process. This is a fresh sausage, so add no curing salt.
Stuff sausage into any size hog casing and link about 6" to 8" long. Separate links with a sharp knife, place sausage in plastic food containers and refrigerate immediately.
Fresh sausage is very perishable and should be cooked within 24 hours or frozen. Fresh kielbasa from a good Polish butcher has been an American grilling favorite for generations. Serve this sausage with sauerkraut and rye bread for a Polish delight.
