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CATEGORY CUISINE TAG YIELD
Meats Polish Main dish, Meats 1 Servings

INGREDIENTS

4 t Coarse, kosher salt
1 3/4 t Ground black pepper
3 T Hungarian, sweet paprika
1 t Marjoram
1/2 t Savory
3 t Garlic, minced fine
10 oz Beef shin, 1/2"dicechilled
14 oz Fresh pork fat, 1/2"dice>>>
Chilled
1/3 c Ice water
1 1/4 lb Lean, trimmed pork1"dice>>>>

INSTRUCTIONS

Mix together in small bowl, salt, pepper, paprika, marjoram, savory,
and garlic.  In food processor, combine half the beef, half the pork
fat, half the ice water, and half the mixed seasonings. Process very
fine.  Mix remaining ingredients together in bowl, and then process
mixture  1/2 at a time to coarse grind.  Mix all together in bowl,
cover,  refrigerate for 24    hrs.  Stuff casings using sausage
stuffer, or horn attached to meat  grinder. Tie links 10 to 30 inch
lengths depending on preference.  Hang sausages in cool, airy place to
dry to touch or simply  refrigerate uncovered for 24 hrs. Hold in
refrig. for up to 3 days.  Freeze for longer storage.  Cook in usual
manner.  Yield: abt. 2 3/4 lbs.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1881
Calories From Fat: 1613
Total Fat: 179g
Cholesterol: 269.9mg
Sodium: 10837.3mg
Potassium: 1063.7mg
Carbohydrates: 18g
Fiber: 1.7g
Sugar: 9.3g
Protein: 47.2g


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