Polska Kielbasa Polish Sausage
|Pork loin/Pork butt||1 1⁄2 Pound|
Remove meat from bones, cut into small pieces and run through course knife of food grinder.
Add 3 tablespoons water, ground garlic and seasonings.
Mix very thoroughly and stuff casing.
The sausage is then ready for smoking.
If you do not have facilities for smoking, place the sausage in a baking dish, cover with cold water and bake in oven at 350°, until the water is absorbed.
Store in freezer.
If you enjoy Polska Kielbasa, why not make more In this case, follow same directions, but increase the amount of ingredients as shown in Step 2.
It is best to mix the ingredients and let stand overnight.
Be sure to soak and wash the salt out of the casing.