Lithuanian Kielbasa

1. 1

   Through coarse grinder, pass fresh pork twice, then place in bowl.

2. 2

   Obtain pork bones from butcher and boil bones to create stock.

3. 3

   Add at least 2 cloves of garlic for each pound of ground meat.

4. 4

   Use more cloves to taste.

5. 5

   This is added to bowl of pork, crushed.

6. 6

   Add to bowl, 1 teaspoon of salt for each pound of pork. Add 1 small onion, diced fine, for each 2 pounds of pork.

7. 7

   Use stock to moisten the pork, creating mush like texture.

8. 8

   Use sheep casings and stuff manually or by machine rings of 1 to 2 pounds each.

9. 9

   Cook on medium-low in water in pot for 1 hour.

10. 10

    Serve with horseradish, plain or make a boiled dinner using cabbage, carrots and potato.

No additional tips available.