Kielbasa

Original | MetricPrint

Fresh Polish Sausage

Main Dish

Ingredients

Grind all the pork butts through a 1 cm or 1 cm 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.