Pork:
4 lbs. pork butt
1 tbsp. marjoram
1 tsp. savory
2 tbsp. paprika
8 cloves garlic
2 tbsp. salt
Cracked black pepper
Natural hog casing
Water for workability

Sauerkraut:
1 package sauerkraut- rinsed with water and drained well
1 medium apple -cored and cut in half
2 small onions -chopped

Kielbasa Preparation: yields 16 servings - approximately less than 1 carb
With a sharp knife cut pork into workable pieces (about 1-2 inches). Grind pieces of meat through medium disc of sausage grinder one at a time. Add water to ground meat. Season meat with garlic, salt and pepper. Add remainder of dry ingredients and mix well with your hands in a large mixing bowl. Refrigerate. Place in sausage stuffer and feed into natural hog casings (you can purchase these at your local butcher). Poke holes in sausage with tip of sharp knife. You can smoke, pan fry or broil kielbasa in 8-12" pieces or freeze in one-pound packs for later use.

Sauerkraut Preparation: 7 servings - 6 net carbs per 3/4 cup serving
Brown four 10-inch pieces of fresh kielbasa in large Dutch oven. Remove to serving platter. Brown onion and apple in bottom of Dutch oven. Add sauerkraut and kielbasa back to pot. Simmer covered on low-medium heat for 45 minutes.