Homemade Polish Sausage (Kielbasa)

• 6 feet hog casings, 2 1/2 inches in diameter
• 3 lbs lean pork butt, cubed
• 1 lb lean beef chuck, cubed
• 1/2 lb veal, cubed
• 1/2 lb pork 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

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.

casings, lean pork butt, lean beef chuck, veal, pork fat, salt, ground black pepper, ground marjoram, ground summer, ground allspice, garlic, sweet paprika

Taken from www.food.com/recipe/homemade-polish-sausage-kielbasa-150382 (may not work)