hi
nice sausage but i give you orginal recipe from my country - Poland
Kielbasa biala surowa
pork class 1 (lean meat from ham , scholder ) - 1kg (2lbs plus a bit)
pork class 2 ( meat with some fat (30% fat ) from buuts , ham )- 3,5 kg
beef (stew its ok) - 0,5 kg
Spices
salt - 18grams per 1kg
ground peper - 1,5 - 2 grams per 1 kg
garlic powder - 1-2 grams per 1 kg (if liked garlic can put 2-2,5 g per 1kg)
Marjoram -1gram per 1 kg
Grinding
pork class 1 - plate 1/2 inch
pork class2- plate 3/8 inch
beef - plate 3/16 - grind 2 or 3 times (glue for sausage )
Mixing
Mix very well ground beef with 3/4 cup ice water , after put rest ground meat and spices - mix nice
Stuff in hog casing
Put sausage in hot water (168 f ) for a 25 -40 min ( for temp inside sausage 165f)
Smacznego (means- bon apetit)