Recipe - Kielbasa (Fresh Polish Sausage)

5 tablespoon Salt
1 tablespoon Sugar, granulated
2 Garlic cloves
1 tablespoon Pepper, black
1 teaspoon Marjoram
1 pt Water
10 pound 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 3538mm hog casings. Hang on smokesticks
spaced properly and let dry in cooler.
Note: Be sure that meat has been chilled to 3234 degrees F. before
starting.
From: Great Sausage Recipes and Meat Curing by Rytek Kutas

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip