Sure, here's a simple recipe for making kielbasa, a foam ingredients
Five pounds of pork shoulder, coarsely ground. One pound of beef chuck, coarsely ground
One tablespoon of kosher salt. One tablespoon of freshly ground black pepper
One tablespoon of garlic powder. One tablespoon of onion powder. One teaspoon of dried marjoram
One teaspoon of dried thyme. A half teaspoon of ground allspice. A quarter teaspoon of ground cloves
A quarter cup of ice water. Natural hog casings. Instructions. One. Rinse the hog casings thoroughly under cold water, then soak them in a bowl of warm water
for about 30 minutes to soften them. Two. In a large mixing bowl, combine the ground pork shoulder and beef chuck. Three
In a small bowl, mix together the salt, pepper, garlic powder, onion powder, marjoram, thyme
allspice, and cloves. Four. Sprinkle the spice mixture over the meat and mix thoroughly to ensure even distribution
of the spices. Five. Add the ice water to the meat mixture and mix until well combined
The mixture should be slightly sticky. Six. Attach a sausage stuffing nozzle to a sausage stuffer and slide the soaked hog casings onto
the nozzle, leaving a few inches of casing hanging off the end
Tie a knot at the end of the casing. Seven. Stuff the meat mixture into the casings, making sure to avoid any air pockets
Twist the casing every four to five inches to form individual sausages. Eight
Once all the meat has been stuffed into the casings, twist the entire length of sausage
to separate them. Nine. Prick any air bubbles with a toothpick or sausage pricker. Ten
Hang the sausages in a cool, dry place for about an hour to dry the casing slightly. Eleven
You can now cook the kielbasa by grilling, frying, or boiling them
They can also be smoked for added flavor. Twelve. Serve the kielbasa hot with your favorite sides and condiments
Enjoy your homemade kielbasa