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LOCATION: Recipes >> Preserving Meats >> Fresh Kielbasa 01

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Kielbasa

12-15 lbs lean pork butt
5 lbs lean ground beef
1 lb veal (cubed)
1 Tbs garlic salt
1 tsp black pepper
1-2 Tbs salt
2 Tbs mustard seed
1 head garlic cloves
1 quart of water
Paprika (sprinkle)

Grind all meat together with meat grinder using a large hole setting.
Crush garlic and mix with other seasonings into ground meats.
Knead together thoroughly. Knead in the quart of water slowly
until all is absorbed. Soak sausage casings in cold water with
several changes of water to loosen them. Put casings on funnel
end of sausage stuffer. Tie end of casing. Put meat in stuffer
and crank and fill casing.

Prick casings liberally to let air escape before placing in oven.

Bake at 325 F for 1 hr. Add water in bottom of pan as needed.

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