| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
Sausage, Poland, Groundmeats, Ham/pork, Formatted |
10 |
Servings |
INGREDIENTS
| 5 |
tb |
Salt |
| 1 |
tb |
Sugar, granulated |
| 2 |
|
Garlic cloves |
| 1 |
tb |
Pepper, black |
| 1 |
ts |
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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