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Homemade Polish Sausage

polish, sausage

5 lb pork
1 , (not too lean, or
1 you'll have door-stops!)
1 clove garlic, or to taste
2 tablespoon salt
1 tablespoon pepper
1 tablespoon 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. From: Walt Gray Date: 14 Apr 97 Meal-Master Format Recipes (Mailing List) Ä

Yield: 1 servings

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