Kielbasa style sausage

This time I had some trouble with figuring out which kind of sausage I should make. But I am happy that I tried this polish kielbasa. It might be one of the best that I have done.
Kielbasa, ready to eat.
Ingredients for my kielbasa:
  • 1 kg pork meat with about 20% fat
  • 1-2 grams of marjoram
  • 1 gram of garlic powder
  • 1 gram of black pepper
  • 20 grams of salt
  • 100 grams of breadcrumbs
  • 100 grams of water
The recipe is easy and straight forward.
I read in another recipe that you could have 10% beef, but I was too lazy this time to get 100 grams of beef. Usually the stores in my neighborhood do not package beef in such small packages.
Ingredients before use.
 Start by grinding the meat.
Grind the pork meat.
Mix the meat with the spices, breadcrumbs and water.
Yummy sausage batter.
Before I place the sausage batter into the fridge, I will remove a little piece which I fry in a pan to try out the seasoning. Meanwhile, while the test piece will be cooked in the pan, I prepare the sausage casing and thread it on the sausage horn.
Something small for the chef.
 The picture below shows the already strung casing.
First piece of the first sausage.
With the casing strung up it is time to fill it with the sausage batter. Once that is done, then the only thong that remains is tying them nicely. I think the tying went pretty well this time.
Tied kielbasa sausages.

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