Homemade Polish Sausage (kielbasa)

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 6 feet hog casings, 2 1/2 inches in diameter
• 3 lbs lean lamb butt, cubed
• 1 lb lean beef chuck, cubed
• 1/2 lb veal, cubed
• 1/2 lb lamb fat, cubed
• 2 1/2 teaspoons salt
• 3 teaspoons finely ground black pepper
• 2 teaspoons ground marjoram
• 2 teaspoons ground summer savory
• 1/2 teaspoon ground allspice
• 3 garlic cloves, finely minced
• 2 tablespoons sweet paprika

Recipe

• 1 soak casings in warm water.
• 2 using a coarse disk, grind meats and fat together.
• 3 add remaining ingredients and mix well.
• 4 stuff the casings, creating 18-24 inch links.
• 5 allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours.