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Sausage: Polish Sausage




Source of Recipe


3men.com


List of Ingredients




2 lb. Pork butt or shoulder
2 teaspoon salt
Black pepper to taste
1 1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon mustard seeds
1/2 teaspoon dried marjoram
1/3 c Plus 1 teaspoon ice-cold water


Recipe



Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a meat grinder with a coarse blade. Put pork in a large stainless or ceramic crock or bowl. Mix the dry spices in a small bowl. Using your hands, toss the meat while adding the spices a small amount at a time. When half the spices are in, add half the ice water. Mix keeping the meat as loose as possible. Add remaining spices & water as above. At this point you may fry a small patty of the meat to test for seasonings. Adjust if necessary.
Refrigerate the sausage mix overnight
Stuff the mix into about 5' of rinsed casings, tying off links at about 8" lengths.


You may grill, steam or fry the sausages as you prefer.