5-8 lb. pork butt, ground up
1/4 to 1/2 c. water
3-6 garlic cloves, minced
Salt to taste
Pepper to taste
1-2 tsp. sage
1 tsp. basil

Mix all ingredients together and let stand for an hour or two to blend flavors. Stuff mixture in hog casings. If not using at once kielbasa may be frozen.

To cook, cover with water and boil for 1 hour, then brown off at 350 degrees for 10-15 minutes.

Hog casings should be soaked in water to remove salt and soften them.