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
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This Recipe for Polish Sausage is one of thousands in the Recipes-to-go Meat Cookbook.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
If you enjoy this Polish Sausage Recipe - you should enjoy the recipe collections you can find on the websites below:
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
This is a recipe for Polish Sausage from the recipe cookbook of Recipes-to-go (Meat)
sing Sage: |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
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