Kielbasa

• 453.6 g fresh pork shoulder
• 453.6 g beef
• 3 cloves garlic
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp marjoram
• 1 cup cold water
• 453.6 g hog casings

Method

1. 1

   In a large bowl, combine the cubed pork shoulder and ground beef.

2. 2

   Add the minced garlic, salt, black pepper, and marjoram to the meat mixture and mix well.

3. 3

   Gradually incorporate the cold water into the meat mixture until well combined and slightly moist.

4. 4

   Prepare the hog casings by rinsing them thoroughly and fitting them onto a sausage stuffer.

5. 5

   Stuff the casings with the meat mixture, being careful not to overfill them. Tie the ends securely.

6. 6

   Bring a large pot of water to a boil, then reduce to a simmer. Cook the kielbasa for about 30 minutes or until cooked through.

7. 7

   Remove the kielbasa from the water and let it cool slightly before slicing.

8. 8

   Serve hot or store in the refrigerator for later use. Enjoy with mustard and fresh bread.