| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
Polish, Sausages |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork, minced coarsely.] |
| 1/2 |
ts |
Allspice, ground.] |
| 1 |
tb |
Black pepper, freshly ground, plus |
| 1/2 |
ts |
Black pepper. |
| 6 |
|
Garlic cloves, crushed.] |
| 1 |
ts |
Salt. |
| 1 |
ts |
Liquid smoke. |
| 1/3 |
c |
Water. |
INSTRUCTIONS
Mix together all the ingredients except the water. Then add the water
slowly, and continue to mix so that you form an even texture.
Seal in plastic bags in form of sausage. Use bags that can be sealed and
then placed in boiling water. Boil in water for 45 minutes. [Sausage can be
frozen at this point.] Remove from the pouch, and brown in the frying pan.
Seasoning can be varied to suit individual taste.
Makes 1 1/2 pounds.
from THE FRUGAL GOURMET
by JEFF SMITH
typed by KEVIN JCJD SYMONS
Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@usa.net> on Feb
08, 99
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”