Polish Sausage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Coarse Ground Pork Butt 15 lb
Marjoram (fresh is best)
garlic fresh (crushed)
sea salt
pepper coarse ground or fresh
ice water
natural casing
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Directions: |
Directions:Get your pork butt coarse ground 15 lb is a good starting amount for first timers.
Mix 8-12 cloves of fresh garlic, 6-10 table spoons sea salt, 6-10 table spoons of coarse black pepper,8-14 table spoons Margarum one quart ice water and mix well. ( add more seasoning to taste). cover in a large metal pan and allow to marinate for 2 to 5 days in a refrigerator.
Prepare sausage maker either hand or electric and prepare fresh casings in warm water to rinse off excess salt preservative.
Remove sausage mix from refrigerator and make into meat balls to feed into sausage maker.
Taste and add seasoning to taste. run through sausage maker. If the mixture get too warm it will gum up assuage machine so keep ice cold,
if necessary add more ice water. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:6 hours |
Personal
Notes: |
Personal
Notes: Keep it cold, and get some one to help feed machine or feed casing
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