Recipe - Garlic Kielbasa

4 teaspoon Coarse (kosher) salt
1 Three fourths teaspoon Ground black pepper
3 tablespoon Sweet Hungarina paprika
1 teaspoon Dried marjoram, crumbled
One half teaspoon Dried savory, crumbled
2 teaspoon Finely minced garlic
10 ounce Trimmed beef shin, cut into
1/2" dice and chilled
16 ounce Fresh pork fat, cut into
1/2" dice and chilled
1/3 cup Ice water
1 One fourth pound Lean, trimmed pork, cut into
1" dice and chilled

1. Mix together in a small bowl the salt, pepper, paprika, marjoram,
savory, and garlic. 2. In the container of a food processor combine the
beef, half the pork fat, half the ice water, and half the mixed seasonings
(see step 1) and process to a very fine grind (if you are using a meat
grinder, follow the directions on page 4). Scrape into a mixing bowl. 3. In
a bowl combine the remaining seasonings, the pork, remaining pork fat, and
remaining water. Process half of the mixture at a time to a coarse grind
and add to the beef. Mix together very thoroughly, cover, and chill for 24
hours. 4. Stuff the sausage into casings as indicated in the general
sausagemaking directions on pages 45, tying links for 10 to 30 " long,
depending upon your preferance. Both sizes (and everything in between) are
considered traditional. Hang the sausages in a cool, airy place for several
hours at least, or until the skin is smooth, dry, and crackly. If it's too
hot or humid to hang the sausages, refrigerate them, uncovered, for at
least 12 hours. To store, refrigerate for up to 3 days, or freeze for
longer keeping. TO COOK: Place one or more sausages in a large skillet with
water to come halfway up them. Bring to a simmer and cook for about 8
minutes, then turn and cook for about 8 minutes on the other side. Pour off
the water, prick the sausages, and cook them over moderate heat until
browned on both sides. Makes about 2Three fourths pounds