| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
Meats, Pork, Sausage |
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Salt |
| 1 |
tb |
Sugar |
| 2 |
lg |
Cloves fresh garlic |
| 1 |
tb |
Black pepper; coarse grind |
| 1 |
ts |
Marjoram; heaping |
| 1 |
pt |
Ice water |
| 10 |
lb |
Ground pork butts |
INSTRUCTIONS
Chill meat to 32-34 F before starting. Grind meat through 1/4" or 3/8"
plate. Add rtemaining ingredients to meat and mix well. Stuff in 35-38mm
hog casing. Package and chill or freeze as soon as possible.
Recipe by: The Sausage Maker-Lisa Lepsy Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Babygoil@aol.com on Aug 10, 1997
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