Here's a recipe I've used before that is pretty much identical to the one in this thread.
Optional: the mustard seeds, the NDM & SPC. Sometimes just the basics make the best kielbasa.
You can also use all pork, or all beef, but if one uses 100% of a single type, I'd opt for the pork.
Feel free to increase or decrease the garlic to your tastes.
3 lbs. LEAN Pork shoulder
2 lbs. LEAN Beef Chuck
1.25lbs Pork Fat
Salt (36.0 g)
Sugar (31.0 g)
Mustard seed (15.0 g)
1.25 tsp. Cure #1
Pepper, white (6.0 g)
Garlic powder (6.0 g)
Marjoram dry (3.5 g)
Nonfat Dry Milk (65 g)
Soy Protein Concentrate (40g)
Ice water (8 oz)
38 mm hog casings
1. Cut the pork shoulder and beef into 1-inch cubes. Cube fat & keep seperate.
2. Mix the meat cubes with salt, cure and sugar.
3. Pack the meat tightly into a bowl and cover with plastic wrap.
4. Refrigerate at about 39°F for 3 days to allow the meat to cure.
5. Grind the welll-chilled meat through a medium plate. Grind the near-frozen fat through coarse plate
6. Combine SPC and NFDM with the ice water; mix well. Add to meat, the pork fat, and remaining dry ingredients; blend to uniform mix. Mix until the paste is very sticky.
7. Stuff into 38 mm hog casings; hang at room temperature until the casing are completely dry to the touch (or 30 minutes or so in a preheated 100° smoker)
8. Apply a light smoke for 30 minutes then raise the temperature to about 120°F and apply a heavy smoke for 90 minutes.
9. Raise the temperature to 180°F and hold there until the sausage reaches 155°F or pull the sausages after the smoke & poach in water bath (165°) until 155° temp is reached.
10. Chill by immersing into ice water.
11. Hang dry. Refrigerate.