Kielbasa (Fresh Polish Sausage)

5 tb Salt

1 tb Sugar, granulated

2 Garlic cloves

1 tb Pepper, black

1 ts Marjoram

1 pt Water

10 lb 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 35-38mm hog casings. Hang on smokesticks spaced properly and let dry in cooler. Note: Be sure that meat has been chilled to 32-34 degrees F. before starting. From: Great Sausage Recipes and Meat Curing by Rytek Kutas -----