Polish sausage, made to please lovers of fine sausage. Makes 4 pounds.
3 lbs. fresh pork
1 lb. veal
1 T. crushed marjoram
2 cloves garlic, finely minced
3 t. salt
1 t. ground black pepper
Step 1. Coarsely grind together the pork and the veal. Add the remaining ingredients and mix very thoroughly. Stuff into sausage casings.
Step 2. Cover the sausage with water and bake in a preheated 350 degree oven until the water has completely evaporated. To serve, fry as any sausage. In Poland, kielbasa is traditionally served with fried onions.