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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

POLISH SAUSAGE Recipe

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This recipe for POLISH SAUSAGE is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Natural hog casings, 3 foot of casing per pound of meat
one ounce of casing is 12 feet
2 1/2 pounds pork butt
1 pound coarsely ground beef
3 tablespoons salt
1 1/2 t. freshly ground black pepper
3 small cloves garlic, finely chopped
1 T. flour
1/2 c. lukewarm water
Directions:
Directions:
FOR ALL SAUSAGE RECIPES: Cube the pork then grind the pork on Kitchen Aid coarse. Combine all other ingredients except the water in a large bowl. Cover refrigerate overnight.

Remove meat mixture from fridge about an hour before stuffing. Add 1/2 c. lukewarm water. Rinse natural casings in cold water. Tie one end of casing. Put other end on the stuffing tube. Stuff with Kitchen Aid on low or medium low. Fill casing about eight inches long, then twist three turns in one directions. Stuff next casing eight inches long then twist three turns in the opposite direction. Arrange sausages in a circle and let dry for about an hour. Either wrap in plastic wrap then Ziploc bag or vacuum seal.
Preparation Time:
Preparation Time:
Over two days, about six hours

 

 

 

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