Kielbasy - Fresh

• 10 lb. pork butts, coarsely ground
• 1 Tbsp. mustard seed
• 1 Tbsp. caraway seed
• dash of pepper
• 8 tsp. salt
• dash of garlic salt
• dash of onion salt
• 1 Tbsp. pickling spices
• 8 lb. lean pork (Boston butts)
• 2 lb. veal
• 2 cloves garlic
• 1 Tbsp. whole pepper, ground
• 1 Tbsp. allspice
• 3 Tbsp. salt
• 1 or 2 bay leaves
• 1 Tbsp. dill seed
• 1 or 2 c. water, tepid
• sausage casing

1. Cut meat into 3/8-inch cubes.
2. Chop and crush garlic and mix with water.
3. Mix all spices, salt and garlic with the meat.
4. Pour 1 or 2 cups of tepid water over the mixture.
5. Let stand several hours before stuffing into the casing.

pork butts, caraway seed, pepper, salt, garlic, onion salt, pickling spices, lean pork, veal, garlic, whole pepper, allspice, salt, bay leaves, dill, water, sausage casing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727846 (may not work)