2 1/2 lbs. veal
5 or 6 cloves garlic, chopped fine
1/2 cup salt; 3 tsp. pepper
3 tsp. marjoram
1/2 tsp. saltpeter
1 1/2 cups water, more or less
Sausage casings
Grind pork medium and veal fine. Mix all ingredients well, working water and seasonings into meat, and refrigerate overnight. Rinse casings well in running water. Fill with meat using a sausage stuffer. Dry 8 hrs. in a dry airy place at no more than 70 degrees or cure in smoker.
This is Grandma Piotrowski's recipe. We have made and enjoyed pounds and pounds of this delicious traditional Polish sausage. It is very different from the processed kielbasa you find in grocery stores.
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