directions
-
1
Add meats and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 horn extrude the mixture into the casings and twist off into six- inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate, uncovered, on a rack for 12 to 24 hours before cooking to dry slightly or freeze for later use.
Homemade Kielbasa
ingredients
- 1-1/2 pounds ground pork
- 1/2 pound ground veal
- 3 cloves garlic, minced
- 2 teaspoons dried marjoram
- 1/4 teaspoon ground allspice
- 1/8 teaspoon liquid smoke (optional)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons cold water