Polish Kielbasa

• 3 pounds pork shoulder cubed
• 1 pound beef chuck cubed
• 1/2 pound veal cubed
• 1/2 pound pork fat cubed
• 2 1/2 teaspoons salt
• 3 teaspoons black pepper
• 2 teaspoons marjoram ground
• 2 teaspoons savory ground
• 1/2 teaspoon allspice ground
• 3 cloves garlic finely minced
• 2 tablespoons paprika

1. Prepare the casings.
2. Grind the meats and fat together through the coarse disk.
3. Mix the remaining ingredients with the meat.
4. Stuff the casings and leave the sausage in long links.
5. Lengths of eighteen inches to two feet are traditional.
6. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours Cook by roasting in a 425 degrees F. for forty-five minutes.

pork shoulder, veal, pork, salt, black pepper, marjoram ground, ground, allspice ground, garlic, paprika

Taken from recipeland.com/recipe/v/polish-kielbasa-43518 (may not work)