Fresh Old Fashioned Polish Sausage

• Meat

  • 4 lbs Pork butt, boneless
  • 1 lb Veal

• Produce

  • 4 cloves Garlic

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 2 tsp Pepper, coarse ground
  • 3 tsp Salt

• Liquids

  • 1 cup Water

• Other

  • 1 tablespoon majoram leaves

Found on keyingredient.com

Description

Ingredients

• 4 pounds boneless pork butt
• 1 pound veal (or chicken) stew meat
• 2 teaspoon coarse-ground pepper
• 1 tablespoon majoram leaves
• 4-6 cloves of garlic, minced
• ¼ teaspoon ground allspice
• 1 cup cold water
• 3-4 teaspoon salt

Directions

• Directions Cut the meat into one-inch cubes. Put through medium grinder. Using your hands (rubber gloves, if you will) mix the rest of the ingredients into the meat. Cover and chill at least two hours or overnight. Make into patties or links using hog casing. If links, spread on a tray and refrigerate for up to three days, turning daily to allow sausages to dry and cure. Makes five pounds of sausage. To cook, you can grill or brown in a skillet. Cook thoroughly, at least 20 minutes.
• Cut the meat into one-inch cubes. Put through medium grinder. Using your hands (rubber gloves, if you will) mix the rest of the ingredients into the meat. Cover and chill at least two hours or overnight. Make into patties or links using hog casing. If links, spread on a tray and refrigerate for up to three days, turning daily to allow sausages to dry and cure. Makes five pounds of sausage. To cook, you can grill or brown in a skillet. Cook thoroughly, at least 20 minutes.