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1. Place the pork in one bowl and the beef shin in another and sprinkle each with 1 tablespoon of salt. Toss to distribute the salt evenly and set aside in a cool, not cold, place for 24 hours.
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2. Place the sausage casing in a bowl, pour in enough warm water to cover it by 1 inch, and soak 2 or 3 hours, until it is soft and pliable.
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3. Put the pieces of pork once through the coarsest blade of a meat grinder, then put the beef through the finest blade 4 times. In a deep bowl, combine the ground meats with the remaining ½ teaspoon of salt, the pepper, garlic and saltpeter. Knead the mixture vigorously with both hands, then beat with a wooden spoon until smooth and fluffy.
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4. Wash the sausage casing thoroughly but gently under cold, slowly running water to remove all traces of the salt in which it was preserved.
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5. Hold one end securely around the faucet and let the cold water run through to rinse the inside of the casing. To make each sausage, tie a knot about 3 inches from the end of one length of casing.
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6. Fit the open end snugly over the funnel (or "horn") on the sausage-making attachment of a meat grinder. Then ease the rest of the casing up onto the funnel, squeezing it together like the folds of an accordion.
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7. Spoon the meat mix ture into the mouth of the funnel and with a wooden pestle push it through into the casing. As you fill it, the casing will expand and gradually ease away from the funnel in a coil.
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8. Fill the casing to within an inch or so of the open end; do not stuff it too tight or it may burst. Slip the casing off the funnel and knot the open end. You may cook the sausages immediately or refrigerate them safely for 5 or 6 days.
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9. Before cooking, prick the casing in 5 or 6 places with the point of a skewer or a small knife. Coil the sausages in concentric circles in a heavy 10- to 12-inch skillet and pour in enough water to cover them completely.
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10. Bring to a simmer over moderate heat, then simmer uncovered for about 40 minutes.
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NOTE: Kielbasa is traditionally sliced into rounds ½ inch thick, fried in a littlevegetable oil until no trace of pink shows in the meat, and served with sauerkrautand boiled potatoes. It may also be served cold, or used in bigos and erwtensoep.
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