Polish Kielbasa

• 6 hog casings Ft 2-1/2" diameter
• 3 pounds pork butt Lean, cubed
• 1 pound beef chuck Lean, cubed
• 1 pound veal cubed
• 1 pound pork fat cubed
• 1 teaspoon salt or to taste
• 3 teaspoons ground black pepper Finely
• 2 teaspoons marjoram Ground
• 2 teaspoons summer savory Ground
• 1 teaspoon ground allspice
• 3 cloves garlic finely minced
• 2 tablespoons sweet paprika

1. Grind the meats and fat together through the coarse disk.
2. Mix the remaining ingredients with the meat.
3. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional.
4. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered.
5. Cook by roasting in a 425 F. oven for forty-five minutes. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll, lathered with a spicy brown mustard.

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

Taken from www.yummly.com/recipe/Polish-Kielbasa-1668459 (may not work)