Homemade Sausage Making

This recipe is also from stans marianski book but i tweaked it a little by adding pork shoulder instead of class 1 ham and added a one and a half pound of some jowl beacuse my grandma wanted a fatty style kielbasa. Thats why i call it swojska because its my style on krakowska. check it out. also air dried for a liitle bit. Also the first picture is some krakowska, baleron, rsesowska kielbasa and some bacon

Nice looking stuff, King! You say you added 1.5 lbs. of jowl. What was the total weight of the meat and fat in this formula?

Cheers,
Jeff

i used 3.5 pork shoulder and 1.5 pork jowl .

Yeah that's pretty fatty. The way I like it!