Fresh Polish Kielbasa

6 Feet large hog casings
3 lb Lean pork butt, cubed
1 lb Lean beef chuck, cubed
1/2 lb Veal, cubed
1/2 lb Pork fat, cubed 2 1/2 ts Salt, or to taste
3 ts Black pepper
2 ts Ground marjoram
2 ts Ground summer savory
1/2 ts Ground allspice
3 cl Garlic, finely minced
2 ts Sweet paprika

Prepare the casings. Grind the meats and fat together through the coarse disk and mix with remaining ingredients. Stuff casings and twist off into links 18-24". Allow to dry in a cool place 3-4 hours or in the refrigerator, uncovered, 24 hours. Cook by roasting in a 425 oven for 45 minutes or grill.

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