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| Seasoning For Polish Kielbasa-Fresh Recipe |
Category: Pork / Meats
Rating:
N/A
Servings: 1
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Ingredients
5 tablespoon salt
1 tablespoon sugar
2 large cloves fresh garlic
1 tablespoon black pepper; coarse grind
1 teaspoon marjoram; heaping
1 pint ice water
10 lb ground pork butts
Cooking Directions:
Chill meat to 32-34 F before starting. Grind meat through 1/4" or 3/8" plate. Add rtemaining ingredients to meat and mix well. Stuff in 35-38mm hog casing. Package and chill or freeze as soon as possible.
Recipe by: The Sausage Maker-Lisa Lepsy Posted to TNT - Prodigy's Recipe Exchange Newsletter by Babygoil@aol.com on Aug 10, 1997
meats,pork,sausage
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