POLISH KIELBASA
5 LBS. COARSE GROUND PORK
2 TABLESPOONS SALT
1-1/2 TEASPOONS PEPPER
1 TEASPOON MARJORAM (DRIED)
3 CLOVES GARLIC, FINELY CHOPPED
1 CUP WATER
(Hint measure water and pour into ice cube trays and prefreeze; then add the frozen cubes, one at a time, when grinding meats; this will distribute the water evenly throughout the mixture)
COMBINE ALL OF THE INGREDIENTS, MIX WELL AND STUFF INTO HOG CASING. TO COOK, COVER PARTIALLY AND SIMMER FOR 1-1/2 HOURS.