Subj : Fresh Kielbasa To : All From : Ben Collver Date : Tue Dec 23 2025 07:55 am MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fresh Kielbasa Categories: Sausage Yield: 5 Pounds 1 1/2 tb Salt 1/2 tb Ground allspice 1/4 ts Garlic powder 1/2 ts Black pepper; freshly ground 1/2 ts MSG (optional) 1 lb Beef chuck; - cut into large pieces 4 lb Pork butt; - cut into large pieces 1 1/4 lb Fresh pork fatback; - cut into large pieces 1/2 c Water; cold Sausage casings (1"); - 14 feet Everyone in Eastern Europe seems to have a variation on this sausage. Poland is most famous for their version, but I think this Lithuanian recipe from Bill Daileda of Saint Casmir's will keep all of Eastern Europe happy. It is the best that I have come across. Mix all the spices in a small jar. Shake well to mix them. Grind the meats and the fatback coarsely in a meat grinder or food processor. Place the mixture in a bowl. Add the seasonings and mix thoroughly through the meat. Mix in the cold water, which will make the meat easier to stuff. Stuff the mixture into casings Recipe by Frugal Gourmet "On Our Immigrant Ancestors" Recipe FROM: , Posted by: Ed P MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .