| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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