11 1/4 lbs. of lean pork, coarsely ground
6 1/2 lbs. of lean beef, coarsely ground
3/4 cup of salt
1 cup of rubbed marjoram
1 teaspoon of pepper
4 cups of luke warm water
2 teaspoons of Garlic salt
The preparation begins the night before the kielbasa is made. soak your casings in cold water overnight.
Mix all the ingredients,except the water, and let it stand over night. The following day add the water and mix well.
Stuff the casing and as the sausage is formed prick the casings to prevent bubbles from forming.
Well thats it. I hope some one tries it and lets me know how they like it.
I think on the pepper and garlic salt that it should be table spoons instead of teaspoon.