Kielbasy - Fresh - cooking recipe

Ingredients

10 lb. pork butts, coarsely ground
1 Tbsp. mustard seed
1 Tbsp. caraway seed
dash of pepper
8 tsp. salt
dash of garlic salt
dash of onion salt
1 Tbsp. pickling spices
8 lb. lean pork (Boston butts)
2 lb. veal
2 cloves garlic
1 Tbsp. whole pepper, ground
1 Tbsp. allspice
3 Tbsp. salt
1 or 2 bay leaves
1 Tbsp. dill seed
1 or 2 c. water, tepid
sausage casing

Preparation

Cut meat into 3/8-inch cubes.
Chop and crush garlic and mix with water.
Mix all spices, salt and garlic with the meat.
Pour 1 or 2 cups of tepid water over the mixture.
Let stand several hours before stuffing into the casing.