| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Polish |
Cyberealm, Ethnic, Meats |
2 |
Pounds |
INGREDIENTS
| 1 1/2 |
lb |
Pork loin or butt |
| 1/2 |
lb |
Veal |
|
|
Salt and pepper |
| 1 |
|
Bud of garlic |
| 1 |
ts |
Whole mustard seed |
| 3 |
tb |
Water |
INSTRUCTIONS
Remove meat from bones, cut into small pieces and run through a coarse
knife of a food grinder. Add 3 tablespoons of water, pound the garlic, and
add the seasoning. Mix very thoroughly and stuff the casings. The sausage
is then ready for smoking. If you don't have those facilities, you can boil
it for 30 minutes in rapidly boiling water, or you can place the sausage in
a baking dish, cover with cold water, and bake in a 350F oven until the
water is absorbed.
Source: Treasured Polish Recipes for Americans Typed for you by Linda
Fields Cyberealm BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”