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Fresh Polish Sausage (Kielbasa Polska)
- 10 lbs. Lean Boston Pork Butts, ground in small pieces
- 1 teaspoon salt per lb meat
- 2 teaspoons pepper
- 2 ½ cloves garlic, chopped fine
- 3 teaspoons marjoram- fresh if possible, hand crushed and rubbed
Mix all ingredients in large container with 2 cups of water. Let stand overnight in a cold place (cover on container). Next day fill casings with meat, adding a little water to make stuffing easier.
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