Categories: Pork/ham, Beef, Veal, Polish, Sausages 
      Yield: 6 servings 
  
      6    Ft 2-1/2" diameter hog              3 ts Finely ground black pepper 
           -casings                            2 ts Ground marjoram 
      3 lb Lean pork butt, cubed               2 ts Ground summer savory 
      1 lb Lean beef chuck, cubed            1/2 ts Ground allspice 
    1/2 lb Veal, cubed                         3    Cloves garlic, finely minced 
    1/2 lb Pork fat, cubed                     2 tb Sweet paprika 
  2 1/2 ts Salt, or to taste               
  
  "Recipes for this sausage are so variable that what passes for kielbasa in 
  one area might be regarded as not authentic in another. The ingredients and 
  pronunciation of kielbasa are as variable as are the vagaries of the spring 
  weather, the time of year when kielbasa is traditionally made. This version 
  uses pork, beef, and veal and makes five lb" 
   
  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 and eaten in a Kaiser roll, 
  lathered with a spicy brown mustard.