"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Polish Sausage (Poland) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Polish Sausage (Poland), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KM
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. Pork loin or butt
1/2 lb. Veal
salt and pepper
1 bud of garlic
1 tsp. whole mustard seed

Directions:
Directions:
Remove meat from bones, cut into small pieces and run through coarse knife of food grinder. Add 3 Tbsp. water, pound the garlic, add the seasoning. Mix very thoroughly and stuff casing. The sausage is then ready for smoking. If you do not have facilities for smoking, place the sausage in baking dish, cover with cold water and bake in oven, 350F, until the water is absorbed.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

334W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!