Homemade Polish Sausage
Yield
20 servingsPrep
2 hrsCook
15 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | lbs |
pork
not too lean |
*
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
| 1 | tablespoon |
seasoning
sausage mix |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | lbs |
pork
not too lean |
*
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 15 | ml |
seasoning
sausage mix |
* |
Directions
Grind pork coarsely.
Mix ground pork with other ingredients.
Extrude through 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.
