Title: Sausage (Kobasa)
Categories: Meat Sausage
Yield: 1 Batch

25	lb	Pork shoulder, ground
1	c	Salt
3/4	c	Paprika
1/4	c	Black pepper
2	tb	Allspice
2		Garlic cloves

Crush the garlic. Put the garlic in quart jar; fill with water. This will flavor the water. Place all the other ingredients in a large pot. Strain the water from the garlic. Add to the meat mixture. Refill quart jar with an additional quart of water. Add as needed to thin meat. Use lukewarm water to make mixing easier. Mix well. Stuff into casing.

Source: Chris Chesnik "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias

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