Kielbasa
- 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
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Dice the garlic finely or use a garlic press
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Put meat through a food grinder and mix in the other ingredients
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Stuff into casings
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Boil for at least an hour, then if you like, bake for 15 minutes in the oven prior to serving.
This will keep uncooked about a week in the refrigerator.
Mrs. Strzelewicz makes it advance and freezes it until Easter.
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