Polish sausage 2
1 Servings
Ingredients
| Quantity | 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 |
Directions
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\\"