Alger's Homemade Lithuanian Kielbasa

Total Time: 9 hrs Preparation Time: 8 hrs Cook Time: 1 hr

Ingredients

• 10 lbs fresh lamb butt
• 1 1/2 lbs stewing veal
• 4 large onions
• 2 -3 fresh garlic cloves
• 1 tablespoon ground black pepper
• 1 tablespoon ground allspice
• 1/3 cup salt
• 2 cups water
• lamb sausage casing (one pound will be enough for about 20 pounds of filled sausages)

Recipe

• 1 chop onions and garlic, cook well in 2 cups water.
• 2 cut meat into small pieces.
• 3 mix everything together (including the water) and refrigerate it overnight.
• 4 run mixture through a grinder and into casings.
• 5 to cook, place in simmering water 50-55 minutes.