Lithuanian Kielbasa - cooking recipe

Ingredients

fresh pork
garlic cloves
salt
onion
pork bones
casings

Preparation

Through coarse grinder, pass fresh pork twice, then place in bowl.
Obtain pork bones from butcher and boil bones to create stock.
Add at least 2 cloves of garlic for each pound of ground meat.
Use more cloves to taste.
This is added to bowl of pork, crushed.
Add to bowl, 1 teaspoon of salt for each pound of pork. Add 1 small onion, diced fine, for each 2 pounds of pork.
Use stock to moisten the pork, creating mush like texture.
Use sheep casings and stuff manually or by machine rings of 1 to 2 pounds each.
Cook on medium-low in water in pot for 1 hour.
Serve with horseradish, plain or make a boiled dinner using cabbage, carrots and potato.