Ukrainian Pork Kielbasa

Before you start mincing, make sure all the meat is properly chilled. Тhis will make mincing much easier. I usually mince everything into approximately pea sized pieces.Once meat and fat are minced, combine everything in a mixing bowl. Add minced garlic, salt, spices, ice water and mix well.Chill the mixture in the fridge for at least 1 hour. In the meantime rinse the hog casings from salt.Once the mixture has chilled, stuff it into hog casings and tie into rings. Secure with cooking twine.Refrigerate the Ukrainian pork kielbasa in the fridge overnight.The next day, preheat the oven to 400 F. and grease the baking sheet with oil slightly.Prick the sausages all over with needle to release the air pockets that might burst during baking.Place the sausages on the baking sheet and cook for 45 minutes or until brown.Serve cold or warm. I love my kielbasa with mustard sauce!