| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Polish |
Meats, Polish |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork butt or shoulder |
| 2 |
ts |
Salt |
|
|
Black pepper to taste |
| 1 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried basil |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Mustard seeds |
| 1/2 |
ts |
Dried marjoram |
| 1/3 |
c |
Plus 1 tsp ice-cold water |
INSTRUCTIONS
Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a
meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be about
1:3 if you can. Put pork in a large stainless or ceramic crock or bowl. Mix
the dry spices in a small bowl. Using your hands, toss the meat while
adding the spices a small amount at a time. When half the spices are in,
add half the ice water. Mix keeping the meat as loose as possible. Add
remaining spices & water as above. At this point you may fry a small patty
of the meat to test for seasonings. Adjust if necessary. Refrigerate the
sausage mix overnight. You may check for seasonings again the next day (but
be careful! You'll be tempted to fry it all right then and eat it up!)
Stuff the mix into about 5' of rinsed casings, tying off about 8" lengths.
You may grill, steam or fry the sausages as you prefer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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