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Fresh Polish Sausage
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Recipe Information
Virginia Butler

Serves/Makes:10 lbs.

  • 2 lbs (.9 kg). lean veal
  • 8 lbs (3.6 kg). pork butt
  • 2 lbs (.9 kg). pork trimmings (ask butcher for this)
  • 1/3 cup (80 ml) salt
  • 1/4 of a whiskey jigger of black pepper
  • 4 cups (950 ml) cold water
  • 4 tbsp (60 ml) minced garlic or more if desired
  • Cut all meat into cubes and mix with remaining ingredients.
  • Place into plastic bag and refrigerate over night to blend flavors.
  • Grind all of the above.
  • Assuming you have a sausage stuffer, use natural casings (from the butcher store) and stuff.
  • Can be frozen in small packages for further use.
This is a recipe I make before Christmas. I freeze in two pound packages, wrapped in Chrismas wrapping to give to each of my children and their families.

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