Fresh Polish Kielbasa (Wolfson Casing Corp)

• 10 lbs coarse ground pork butt or 10 lbs pork shoulder, boneless
• 4 tablespoons salt
• 2 tablespoons ground pepper
• 1 tablespoon ground coriander
• 1 tablespoon garlic powder (or granulated)
• 1 tablespoon paprika
• 1 teaspoon allspice
• 1 teaspoon ground marjoram
• 2 cups ice water
• 1 (5 ounce) packagewolfson salted natural hog casings

1. Combine ground meat, seasonings and water.
2. Mix thoroughly using hands to knead mixture.
3. Fill casings loosely, leaving one inch at each end.
4. It is easiest to use the sausage attachment on your KitchenAid mixer, but can also be done using a funnel with a wide opening.
5. Tie off ends.
6. Twist to form links, about 3 turns.
7. Tie with string.
8. Refrigerate immediately or freeze for up to 2 months.

pork, salt, ground pepper, ground coriander, garlic, paprika, allspice, ground marjoram, water, natural

Taken from www.food.com/recipe/fresh-polish-kielbasa-wolfson-casing-corp-483124 (may not work)