Recipe: Homemade Polish Kielbasa and Homemade Ukrainian Kielbasa (repost) - Recipes for Cin

Homemade Polish Kielbasa
rec.food.recipes/Dennis Danich (1997)
My polish mother-in-law and I make it this way

10 lbs. ground pork butt
2 lbs. ground beef
6 Tbsp coarse salt
2 Tbsp sugar
2 Tbsp coarse black pepper
1 Tbsp nutmeg
6 buds garlic, minced

I use all rounded spoonfuls

I use about a quart of ice cold water when I mix, add to dissolve salt and sugar and to make the meat loose enough to stuff the casings. Do not let meat get warm or use warm water. Keep everything cold.
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Homemade Ukrainian Kielbasa (REPOST)
rec.food.recipes/Ron Gitaitis (1994)

My Ukranian Grandfather's Kielbasa recipe.
Submitted by Ron Gitaitis, Tifton Georgia

12-15 lbs lean pork butt
5 lbs lean ground beef
1 lb veal (cubed)
1 Tbs garlic salt
1 tsp black pepper
1-2 Tbsp salt
2 Tbs mustard seed
1 head garlic cloves
1 quart of water
Paprika (sprinkle)

Grind all meat together with meat grinder using a large hole setting. Crush garlic and mix with other seasonings into ground meats. Knead together thoroughly. Knead in the quart of water slowly until all is absorbed. Soak sausage casings in cold water with several changes of water to loosen them. Put casings on funnel end of sausage stuffer. Tie end of casing. Put meat in stuffer and crank and fill casing.

Prick casings liberally to let air escape before placing in oven.

Bake at 325 F for 1 hour. Add water in bottom of pan as needed.