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Kielbasa- Polish Sausage

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      Title: KIELBASA- POLISH SAUSAGE
 Categories: Cyberealm, Ethnic, Meats
      Yield: 2 Pounds
 
  1 1/2 lb Pork loin or butt
    1/2 lb Veal
           Salt and pepper
      1    Bud of garlic
      1 ts Whole mustard seed
      3 tb Water
 
  Remove meat from bones, cut into small pieces and run
  through a coarse knife of a food grinder. Add 3
  tablespoons of water, pound the garlic, and add the
  seasoning. Mix very thoroughly and stuff the casings.
  The sausage is then ready for smoking. If you don't
  have those facilities, you can boil it for 30 minutes
  in rapidly boiling water, or you can place the sausage
  in a baking dish, cover with cold water, and bake in a
  350F oven until the water is absorbed.
  
  Source: Treasured Polish Recipes for Americans Typed
  for you by Linda Fields Cyberealm BBS Watertown NY
  315-786-1120
 
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