Kielbasa

Prepare the Meat

In a large bowl, combine the pork shoulder, beef chuck, and pork fat or bacon.

Add the minced garlic, salt, black pepper, paprika, dried thyme, ground coriander, ground caraway seeds, and ground nutmeg. Mix well to evenly distribute the seasonings.

Grind the Meat

Pass the meat mixture through a meat grinder fitted with a medium or coarse plate. If you prefer a finer texture, you can grind it twice.

Add the cold water and white wine (if using) to the ground meat mixture. Mix well until the mixture is well combined and slightly sticky.

Stuff the Sausages

Rinse the sausage casings thoroughly and soak them in water for 30 minutes. Drain and keep them moist by placing them in a bowl of water.

Slide the casings onto a sausage stuffer attachment. Carefully stuff the casings with the meat mixture, taking care not to overfill.

Twist the sausages at regular intervals to form links. Tie off the ends of each sausage and secure with kitchen twine.

Cook the Kielbasa

Preheat a grill or smoker to medium heat. Alternatively, you can cook the kielbasa in a skillet or oven.

Grill or cook the kielbasa for 15-20 minutes, turning occasionally, until they are browned and cooked through.

Finish

Let the kielbasa rest for a few minutes before slicing.