Title: Homemade Polish Sausage
Categories: Poland Sausage
Yield: 1 Servings
| 5 | lb | Pork |
| | | , (not too lean, or |
| | | You'll have door-stops!) |
| 1 | | Clove garlic, or to taste |
| 2 | tb | Salt |
| 1 | tb | Pepper |
| 1 | tb | Morton Sausage Seasoning |
Grind pork coarsely. Mix ground pork with other ingredients. Extrude thru
meat grinder on coarse setting again into natural casing, twisting at
desired link size. Freezes well, and is very aromatic. I recommend
multiplying recipe times 5 and make an afternoon of it, if you're going to
pull out the meat grinder anyway. To cook, simply thaw and pan-fry in
skillet for approximately 15 minutes on medium heat until sausage is nicely
browned and begins to 'split', or use in your favorite recipe. From: Walt
Gray Date: 14 Apr 97 Meal-Master Format Recipes
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