Garlic Kielbasa

• 4 teaspoons coarse kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons paprika Sweet Hungarina
• 1 teaspoon marjoram Dried, crumbled
• savory teaspoon Dried, crumbled
• 2 teaspoons minced garlic Finely
• 10 ounces beef shin Trimmed, cut into 1/2" dice and chilled
• 16 ounces fresh pork fat cut into 1/2" dice and chilled
• 1 cup ice water
• pork pound Lean, trimmed, cut into 1" dice and chilled

1. Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic.
2. In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings
3. (see step 1) and process to a very fine grind (if you are using a meat grinder, follow the directions on page 4). Scrape into a mixing bowl.
4. In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover, and chill for 24 hours.
5. Stuff the sausage into casings as indicated in the general sausage-making directions on pages 4-5, tying links for 10 to 30 " long, depending upon your preferance. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackly. If it's too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours. To store, refrigerate for up to 3 days, or freeze for longer keeping. TO COOK: Place one or more sausages in a large skillet with water to come halfway up them. Bring to a

coarse kosher salt, ground black pepper, paprika sweet hungarina, marjoram dried, garlic, shin, pork, water, pork pound lean

Taken from www.yummly.com/recipe/Garlic-Kielbasa-1656282 (may not work)