Polish sausage 2

Yield: 1 Servings

Measure Ingredient
2¼ pounds Lean pork, ground
1¼ pounds Veal, ground
1 1/16 pounds Fresh pork fat
4 teaspoons Salt
1½ tablespoon Sage, dried
1 tablespoon Marjoram, dried
2 teaspoons Freshly ground black pepper
1 teaspoon Sweet Hungarian Paprika
½ teaspoon Nutmeg
¼ teaspoon Cayenne
3 Cloves garlic, finely minced
2 tablespoons Vegetable oil

Mix all together very well. Stuff about 8 feet of casing. Smoke as usual.

Don't get it too dry.

As I said, this is very basic, so I hope you have some experience making sausage. If you need further instructions, let me know and I'll call Charlton. Hope you enjoy it!

Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 21:12:34 -0500 From: "Raymond F. Falcon (by way of \"Raymond F. Falcon\"

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