Lithuanian Kielbasa

Directions

1. 1
   Through coarse grinder, pass fresh pork twice, then place in bowl.
2. 2
   Obtain pork bones from butcher and boil bones to create stock.
3. 3
   Add at least 2 cloves of garlic for each pound of ground meat.
4. 4
   Use more cloves to taste.
5. 5
   This is added to bowl of pork, crushed.
6. 6
   Add to bowl, 1 teaspoon of salt for each pound of pork. Add 1 small onion, diced fine, for each 2 pounds of pork.
7. 7
   Use stock to moisten the pork, creating mush like texture.
8. 8
   Use sheep casings and stuff manually or by machine rings of 1 to 2 pounds each.
9. 9
   Cook on medium-low in water in pot for 1 hour.
10. 10
    Serve with horseradish, plain or make a boiled dinner using cabbage, carrots and potato.