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Fresh Polish Keilbasa

10 lb. coarse ground pork butt
10 tsp. Kosher salt
7 tsp. chopped marjoram
5 tsp. minced garlic
5 tsp. coarse ground pepper
3 tsp. mustard seed
3 tsp. oregano (optional)
4 tsp. crushed red pepper (optional)
1 bottle red wine
1 carton natural hog casings


Mix salt and seasonings together in a bowl. Fold seasoning mixture into meat and mix thoroughly. Add wine into mixture so that meat squishes through fingers while mixing. Let marinate overnight. Mix again with hands. Add water or wine until mixture is workable. Stuff into casings. (Run cold water through casings before attempting to stuff them. This makes them easier to work with.)


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