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Ingredients
- Pork coarsely ground 3 lbs
- Veal coarsely ground 1 lb
- Dried marjoram crumbled 1 tablespoon
- Garlic cloves 3 minced
- Salt 3 teaspoon
- All spice teaspoon.
Preparation
Step 1
Take a large bowl. Transfer all ingredients. Mix all ingredients slowly but thoroughly. Refrigerate for 24 hours. Stuff into large hog casings. Cool smoke for 1-2 hours. Check if casings turn dry. Smoke at a temperature of 160F. Chill the sausage in cold water. Hang at room temperature for 2-3 hours. Kielbasa homemade sausage is ready.