0
(0)
CATEGORY CUISINE TAG YIELD
Meats Polish Formatted, Groundmeats, Ham/pork, Poland, Sausage 10 Servings

INGREDIENTS

5 T Salt
1 T Sugar, granulated
2 Garlic cloves
1 T Pepper, black
1 t Marjoram
1 pt Water
10 lb Pork butts
1 Sausage casing

INSTRUCTIONS

Grind all the pork butts through a 1/4" or 3/8" grinder plate and
place in the mixer.  Add all the ingredients and mix well, until all
the spices are evenly distributed. Stuff into 35-38mm hog casings.
Hang on smokesticks spaced properly and let dry in cooler. Note:  Be
sure that meat has been chilled to 32-34 degrees F. before starting.
From:  Great Sausage Recipes and Meat Curing by Rytek Kutas  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?