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Kielbasa
Ingredients
- 11 lbs pork butts (boneless)
- 5 large serving spoons salt
- 2 tbsp marjoram
- 6-8 cloves garlic
- 2 tbsp pepper
- 1 1/2 cups warm water
- sausage casings
Instructions
- Dice the garlic finely or use a garlic press
- Put meat through a food grinder and mix in the other ingredients
- Stuff into casings
- Boil for at least an hour, then if you like, bake for 15 minutes in the oven prior to serving.
Notes
This will keep uncooked about a week in the refrigerator.
Mrs. Strzelewicz makes it advance and freezes it until Easter.
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