Making Smoked Polish Sausage (Kielbasa) 

Making Polish Smoked Sausage, start to finish--grinding, mixing, stuffing, smoking.
This recipe is based on Stanley and Adam Marianski's outstanding book, Home Production of Quality Meats and Sausages. Also available on their website:
meatsandsausages.com/sausage-recipes/polish-hot-smoked.
Having made it many times, I have tweaked it to my preference (as all cooks do to all recipes), increasing garlic and marjoram a bit. Spices expressed as a percentage of the meat weight.
1000g pork shoulder, 6 to 8mm grind
1.9% salt, 19g
0.2% black pepper, 2g
0.2% marjoram, 2g
0.7% garlic, granulated, 7g
0.25% sugar, 2.5g (or substitute)
10% cold water, 100ml or 100g.
0.25% cure#1, 2.5g
0.4 g sodium erythorbate, cure accelerator so you can make and smoke in one day.