Homemade Polish Sausage (Kielbasa) - cooking recipe

Ingredients

6 feet hog casings, 2 1/2 inches in diameter
3 lbs lean pork butt, cubed
1 lb lean beef chuck, cubed
1/2 lb veal, cubed
1/2 lb pork fat, cubed
2 1/2 teaspoons salt
3 teaspoons finely ground black pepper
2 teaspoons ground marjoram
2 teaspoons ground summer savory
1/2 teaspoon ground allspice
3 garlic cloves, finely minced
2 tablespoons sweet paprika

Preparation

Soak casings in warm water.
Using a coarse disk, grind meats and fat together.
Add remaining ingredients and mix well.
Stuff the casings, creating 18-24 inch links.
Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours.