Polish Sausage

By missy55

When purchasing the meat, the pork meat needs to be coarse ground, NOT regular ground. You will also need to buy pork casings for this. Make sure to ask the butcher for enough pork casings to use for 30 pounds. (just in case).

First thing is to add 2 chopped onions and 3 to 4 cloves of garlic to a pot of water. Simmer for about 30 minutes. Add 1+ cups of the onion-water to the meat mixture to keep the meat moist. If the meat mixture is too dry, then the casings will break when you stuff them. I usually add 1 to 2 cups of the onion-water mixture initially, then add more as needed. You will learn with experience how much of the onion-water to add.

Ingredients

• to to to to 30 pork meat needs to be coarse ground, NOT regular ground. You will also need to buy pork casings for this. Make sure to ask the butcher for enough pork casings to use for 30 pounds. (just in case).

Preparation

Step 1

When purchasing the meat, the pork meat needs to be coarse ground, NOT regular ground. You will also need to buy pork casings for this. Make sure to ask the butcher for enough pork casings to use for 30 pounds. (just in case).

First thing is to add 2 chopped onions and 3 to 4 cloves of garlic to a pot of water. Simmer for about 30 minutes. Add 1+ cups of the onion-water to the meat mixture to keep the meat moist. If the meat mixture is too dry, then the casings will break when you stuff them. I usually add 1 to 2 cups of the onion-water mixture initially, then add more as needed. You will learn with experience how much of the onion-water to add.