I found a couple of recipes for you, I have not made this yet but I did buy the sausage maker attachment for my Kitchen Aid
Kielbasa
1 1/2 lb pork loin or boston butt
1/2 pound veal
salt and pepper
1 clove garlic crushed
1 teaspoon crushed marjoram
run meat thru a coarse grinder (local butcher should be able to do this for you)
Add 3 or 4 teaspoons of water,garlic,salt and pepper to taste and the marjoram
Mix thoroughly and stuff casing. Now ready to smoke, if you do not have the ability to smoke you could add a drop of liquid smoke to the recipe.
to cook Place in a baking dish cover with liquid ( beer or water) and Bake at 325 - 350 until water is absorbed.
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6 Feet large (2-1/2-inch diameter) hog casings
3 pounds Lean pork butt, cubed
1 pounds Lean beef chuck, cubed
½ pounds Veal, cubed
½ pounds Pork fat, cubed
2½ teaspoon Salt, or to taste
3 teaspoons Finely ground black pepper
2 teaspoons Ground marjoram
2 teaspoons Ground summer savory
½ teaspoon Ground allspice
3 Cloves garlic, finely minced
2 tablespoons Sweet paprika
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
