• 1 1/2 lbs. boneless pork butt
  • 1 lb. pork back fat
  • 12 oz. boneless beef chuck
  • 4 t coarse salt (sea salt or kosher salt)
  • 3 T sweet Hungarian paprika
  • 3 t finely minced fresh garlic
  • 2 t black pepper
  • 1 t sugar
  • 1 t marjoram, crushed
  • 1/2 t savory, crumbled
  • 1/3 cup ice water
  • Hog casings


Cut pork into one-inch chunks. Trim all gristle and sinew off pork. Cut pork back fat into 1/2-inch dice. Cut beef into 1/2-inch dice and trim. Refrigerate pork, fat and beef separately until well chilled. In medium bowl, combine salt, paprika, garlic, black pepper, sugar, marjoram and savory; mix well.

When meats and fat are chilled, combine the beef, half the fat, half the mixed seasonings and half the ice water. Grind through 1/4-inch plate of meat grinder or process into fine grind in bowl of food processor. Scrape into large bowl and set aside. In another bowl, combine pork, remaining pork fat, remaining seasonings and remaining ice water. Grind through 1/2-inch plate of meat grinder, or process to coarse grind in food processor with a few on and off turns. Add pork mixture to beef mixture and combine thoroughly. Cover bowl with plastic wrap and refrigerate overnight.

The next day, stuff mixture into hog casings, tying off links every 10 to 30 inches, as desired. Refrigerate, uncovered, 12 hours to dry. Store up to three days in refrigerator until ready to use. Makes about three pounds of kielbasa.

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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
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