MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fresh Kielbasa
Categories: Sausage
Yield: 5 Pounds

1 1/2 tb Salt
1/2 tb Ground allspice
1/4 ts Garlic powder
1/2 ts Black pepper; freshly ground
1/2 ts MSG (optional)
1 lb Beef chuck;
- cut into large pieces
4 lb Pork butt;
- cut into large pieces
1 1/4 lb Fresh pork fatback;
- cut into large pieces
1/2 c Water; cold
Sausage casings (1");
- 14 feet

Everyone in Eastern Europe seems to have a variation on this sausage.
Poland is most famous for their version, but I think this Lithuanian
recipe from Bill Daileda of Saint Casmir's will keep all of Eastern
Europe happy. It is the best that I have come across.

Mix all the spices in a small jar. Shake well to mix them.

Grind the meats and the fatback coarsely in a meat grinder or food
processor. Place the mixture in a bowl. Add the seasonings and mix
thoroughly through the meat. Mix in the cold water, which will make
the meat easier to stuff.

Stuff the mixture into casings

Recipe by Frugal Gourmet "On Our Immigrant Ancestors"

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

Posted by: Ed P <esp@snet.n>

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