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Polish Kielbasa

Yield: 4 Lbs


Hog casings, rinsed three times
4 lbs.  Pork shoulder, boneless, ground coarse
½ c. Water, cold
6 Garlic, cloves, peeled, crushed
4 tsp. Salt
1 tsp. Black pepper
1 tsp. Marjoram


  1. After rinsing hog casings, store in refrigerator until ready to use.
  2. In a small bowl, mix water, garlic, salt, pepper and marjoram and set aside.
  3. Cold meat grinds more easily, so keep the meat refrigerated until ready to grind. Coarsely grind the meat in a hand-cranked or electric grinder. Place meat in large bowl.
  4. Combine water-spice mixture with meat until thoroughly incorporated. To make sure the seasonings are just right, fry a small patty and taste. Some people like to refrigerate the meat mixture, covered, overnight before stuffing so flavors build, but that’s not necessary.
  5. Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with cooking spray. Slip the other end of the casing over the mouth of the funnel. Continue to push remainder of casing up onto funnel until you have reached the knot.
  6. Begin to force the meat into the casing with one hand while using the other hand to control the thickness of the sausage as it is extruded.
  7. Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don’t overstuff or the casing will burst.
  8. Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links.
  9. Store refrigerated and covered up to two days until ready to cook. Before cooking, prick sausage along the length of the link to allow air bubbles to escape. Otherwise they will explode in the cooking water.
  10. Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 1 hour.