Polish Sausage – Old-Fashioned

By Beefman-2

Ingredients

• 4 lbs boneless pork butt
• 1 lb CHUCK stew meat
• 2 t coarse-ground pepper
• 1 T marjoram leaves
• 4-6 cloves of garlic, minced
• 1/4 t ground allspice
• 1 c cold water
• 3-4 t salt

Preparation

Step 1

Cut the meat into one-inch cubes. Put through medium grinder.

Using your hands (rubber gloves, if you will) mix the rest of the ingredients into the meat.

Cover and chill at least two hours or overnight.

Make into patties or links using hog casing.

If links, spread on a tray and refrigerate for up to three days, turning daily to allow sausages to dry and cure.

Makes five pounds of sausage.