Name: Muczynski's Polska Kolbasa
Ingredients: 10 lb Pork Butt, coarsely ground; 2 tb Salt; 1 tb Pepper; 1 tb Pepper Corns, crushed; 1/4 tb Garlic Powder; 3 md Handfuls Of Mustard Seed; 10 Feet of Natural Casing

The gospel being what it is and always will be, “the message of reconciliation” (2 Corinthians 5:19), our churches should be the most reconciling, peaceable, relaxed, happy places in town. We are so open to enemies, so meek in the face of insults and injuries, so forgiving toward the undeserving — if we do make people angry, let this be the reason. We refuse to join in their selfish battles. We’re following a higher call. We are the peacemakers, the true sons of God (Matthew 5:9).

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meats, Kooknet	10	Lbs.

INGREDIENTS

10	lb	Pork Butt, coarsely ground
2	tb	Salt
1	tb	Pepper
1	tb	Pepper Corns, crushed
1/4	tb	Garlic Powder
3	md	Handfuls Of Mustard Seed
10		Feet of Natural Casing

INSTRUCTIONS

Mix all ingredients well.  Cover.  Refrigerate overnight.
Soak the natural casing in warm salt water until they become elastic about
30 minutes. Using coarse cut again, grind mixture into casing using sausage
nozzle. Tie off at 6" to 12" links or 24" links with string at the
beginning and end of each link. Refrigerate for long storage. Boil for 15
to 20 minutes. Quench with cold water then cook in pot until meat
thermometer reads 150&deg;F or bake, broil, or smoke until meat turns dark.
Hang for 2-3 days to dry.
Recipe from Mac Muczynski/Cheryl Schroyer May.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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