Polish Kielbasa

1. 1

   Grind the meats and fat together through the coarse disk.

2. 2

   Mix the remaining ingredients with the meat.

3. 3

   Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional.

4. 4

   Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered.

5. 5

   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.

No additional tips available.