Homemade Sausage (Kielbasa) Recipe

1. 1

   Most fat should be trimmed off; put meat through coarse blade of meat grinder twice.

2. 2

   Use canned grnd pepper to avoid tearing the casing.

3. 3

   (If tearing is a problem, add in more water to meat.)

4. 4

   Casings should be rinsed (run water through inside) and soaked in water 2 hrs to overnight.

5. 5

   Keep meat as cool as possible and work quickly.

6. 6

   Sprinkle seasonings over grnd meat; knead till well blended.

7. 7

   Stuff into casing, tie off links before 18 inch.

8. 8

   Chill (freezer zip-loc bags work well) 2-3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.