2 lb pork butt or shoulder
2 tsp salt
1 black pepper to taste
1 1/2 tsp sugar
1/2 tsp dried thyme
1/4 tsp dried basil
1/4 tsp garlic powder
1/4 tsp mustard seeds
1/2 tsp dried marjoram
1/3 cup plus 1 tsp ice-cold water
A Recipe for
Polish Sausage
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This Recipe for Polish Sausage is one of thousands in the Recipes-to-go Meat Cookbook.
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
If you enjoy this Polish Sausage Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
This is a recipe for Polish Sausage from the recipe cookbook of Recipes-to-go (Meat)
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass
through a meat grinder with a coarse blade. Adjust the fat-to-lean
ratio to be about 1:3 if you can. Put pork in a large stainless or
ceramic crock or bowl. Mix the dry spices in a small bowl. Using your
hands, toss the meat while adding the spices a small amount at a
time. When half the spices are in, add half the ice water. Mix
keeping the meat as loose as possible. Add remaining spices & water
as above. At this point you may fry a small patty of the meat to test
for seasonings. Adjust if necessary. Refrigerate the sausage mix
overnight. You may check for seasonings again the next day (but be
careful! You'll be tempted to fry it all right then and eat it up!)
Stuff the mix into about 5' of rinsed casings, tying off about 8"
lengths. You may grill, steam or fry the sausages as you prefer.
Serves: 1
Polish Sausage Recipe brought to you by Recipes To-Go