Kielbasa

• 9 14 lbs boston butt
• 3 13 lbs lean beef chuck
• 9 garlic cloves, finely chopped
• 5 tablespoons paprika
• 7 12 teaspoons pepper
• 5 teaspoons salt
• 5 teaspoons marjoram
• 5 teaspoons summer savory
• 1 14 teaspoons allspice
• hog casing (18 feet of 1-inch casings)

1. Grind meat.
2. Mix all ingredients in a bowl.
3. Stuff sausage into the hog casings.
4. Let rest for 24-48 hours in the refrigerator.
5. Bake at 300 until internal temperature is 150F.
6. Immediately cool in water to prevent them from overcooking.

boston butt, lean beef chuck, garlic, paprika, pepper, salt, marjoram, summer, allspice, casing

Taken from www.food.com/recipe/kielbasa-446207 (may not work)