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Polish Sausage

1 1/2 lbs. pork loin or butt
1/2 lb. veal
1 clove of garlic
1t. whole mustard seed
3 T. water
salt and pepper to taste

Remove meat from bones, cut into small pieces and put through a meat grinder using the coarse blade. Add 3 T. water, crush the garlic and add the seasoning. Mix very thouroughly and stuff into casings. The sausage is then ready for smoking if you wish it smoked. But, I like it placed in a pan in the oven. All you do is cover with water and bake it in 350 degree oven until the water is gone. It is so good.