| 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
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