---------- Recipe via Meal-Master (tm) v8.04
  Categories: Pork, Beef, Meats, Polish
       Yield: 6 servings
       6    Ft 2-1/2 diameter hog
       3 lb Lean pork butt, cubed
       1 lb Lean beef chuck, cubed
     1/2 lb Veal, cubed
     1/2 lb Pork fat, cubed
   2 1/2 ts Salt, or to taste
       3 ts Finely ground black pepper
       2 ts Ground marjoram
       2 ts Ground summer savory
     1/2 ts Ground allspice
       3    Cloves garlic, finely minced
       2 tb Sweet paprika
   “Recipes for this sausage are so variable that what
   passes for kielbasa in one area might be regarded as
   not authentic in another. The ingredients and
   pronunciation of kielbasa are as variable as are the
   vagaries of the spring weather, the time of year when
   kielbasa is traditionally made. This version uses
   pork, beef, and veal and makes five lb”
   1. Prepare the casings. 2. Grind the meats and fat
   together through the coarse disk. 3. Mix the remaining
   ingredients with the meat. 4. Stuff the casings and
   leave the sausage in long links. Lengths of eighteen
   inches to two feet are traditional. 5. Allow the
   sausage to dry in a cool place for three or four hours
   or refrigerate for twenty-four hours uncovered. 6.
   Cook by roasting in a 425~ F. oven for forty-five
   minutes. These sausages are also excellent grilled
   over a charcoal fire and eaten in a Kaiser roll,
   lathered with a spicy brown mustard.