| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
Meats, Main dish |
1 |
Servings |
INGREDIENTS
| 4 |
ts |
Coarse (kosher) salt |
| 1 3/4 |
ts |
Ground black pepper |
| 3 |
tb |
Hungarian (sweet) paprika |
| 1 |
ts |
Marjoram |
| 1/2 |
ts |
Savory |
| 3 |
ts |
Garlic, minced fine |
| 10 |
oz |
Beef shin,1/2"dice,chilled |
| 14 |
oz |
Fresh pork fat,1/2"dice>>> |
|
|
Chilled |
| 1/3 |
c |
Ice water |
| 1 1/4 |
lb |
Lean,trimmed pork,1"dice>>>> |
|
|
Chilled |
INSTRUCTIONS
Mix together in small bowl, salt, pepper, paprika, marjoram, savory, and
garlic. In food processor, combine half the beef, half the pork fat, half
the ice water, and half the mixed seasonings. Process very fine.
Mix remaining ingredients together in bowl, and then process mixture 1/2 at
a time to coarse grind. Mix all together in bowl, cover, refrigerate for
24 hrs.
Stuff casings using sausage stuffer, or horn attached to meat grinder. Tie
links 10 to 30 inch lengths depending on preference. Hang sausages in cool,
airy place to dry to touch or simply refrigerate uncovered for 24 hrs. Hold
in refrig. for up to 3 days. Freeze for longer storage.
Cook in usual manner. Yield: abt. 2 3/4 lbs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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