Not to hijack the thread, but here is a keilbassa recipe I use with marjoram...
Ingredients:
10lb. boneless pork shoulder
3 tablespoons Kosher salt
5 large cloves garlic, (put through Zyless garlic press)
1 tablespoon sugar
1 tablespoon sweet paprika, (for color)
1 teaspoon fresh ground allspice
2 teaspoons freshly cracked black pepper
1 teaspoon freshly chopped marjoram
2-3 cups ice water
4-6 yards natural pork casings
Since I have a good boning knife from when I was in the food biz, it didn't take long to debone the pork shoulders, (you need to remove all the blood vessels, sinews, connective tissues, silver skin and blood clots).
While deboning the shoulders, I had the grinder parts in the freezer to chill, (cold meat and cold grinder makes for good sausage... warm meat and warm grinder makes mooshy meat and invites bacteria).
With the large-hole plate in the grinder it only took minutes to convert the pork chunks into coarsely-ground pork. Mixed in the spices and the liquid, (since I was making kielbasa, I used ice-water) and put into the freezer to chill along with the cleaned grinder parts.
While the stuff was chilling, I rinsed and prepared the natural pig casings. Put the stuffer together and wet the stuffing tube and mounted the first 4 yards of casing on the stuffing tube. 30 minutes later I had stuffed 10-12 lb of home made kielbasa
Bulk kielbassa before stuffing
