Homemade Polish Sausage
- 5 pounds Pork (not too lean, or you'll have door-stops!)
- 1+ cloves of garlic, minced
- 2 Tbsp salt
- 1 Tbsp pepper
- 1 Tbsp Morton Sausage Seasoning
Grind pork coarsely. Mix ground pork with other ingredients. Extrude thru meat grinder on coarse setting again into natural casing, twisting at desired link size. Freezes well, and is very aromatic. I recommend multiplying recipe times 5 and make an afternoon of it, if you're going to pull out the meat grinder anyway. To cook, simply thaw and pan-fry in skillet for approximately 15 minutes on medium heat until sausage is nicely browned and begins to 'split', or use in your favorite recipe.
Read NextPickled Fish in Wine