NVmySAUSAGE

[NVmySTYLE]

nv's holiday polish sausage. (ok my wife's family recipe)

pork butt coarsely ground
3/4 tbls salt per pound
1 clove of garlic per pound (although more is better in my opinion)
3 tbls pepper per 10lbs.
3 tbls marjorim per 10lbs. (fresh dried marjorim is preferred but not neccesary)
pork casings

add all dry ingredients into meat and fold well adding water as needed to disperse ingredients. meat should be damp when finished. let it sit overnight and mix again before stuffing it adding more water if needed.

make sure to have a 12 pack handy if you're going to smoke any of it. nothing better than playing with fire, drinking, and tasting raw pork. wife and i mixed up 30 lbs thrusday night and will stuff it sat morning. reserve some of the sausage without casing it and mix with scrambled eggs, grab a cold beer and have a polish breakfast.

[LilPuppy]

nv's holiday polish sausage. (ok my wife's family recipe)

pork butt coarsely ground
3/4 tbls salt per pound
1 clove of garlic per pound (although more is better in my opinion)
3 tbls pepper per 10lbs.
3 tbls marjorim per 10lbs. (fresh dried marjorim is preferred but not neccesary)
pork casings

add all dry ingredients into meat and fold well adding water as needed to disperse ingredients. meat should be damp when finished. let it sit overnight and mix again before stuffing it adding more water if needed.

make sure to have a 12 pack handy if you're going to smoke any of it. nothing better than playing with fire, drinking, and tasting raw pork. wife and i mixed up 30 lbs thrusday night and will stuff it sat morning. reserve some of the sausage without casing it and mix with scrambled eggs, grab a cold beer and have a polish breakfast.

Lol..sounds good (beer esp.) Homemade snausages love'em

[Otto]

nv's holiday polish sausage. (ok my wife's family recipe)

pork butt coarsely ground
3/4 tbls salt per pound
1 clove of garlic per pound (although more is better in my opinion)
3 tbls pepper per 10lbs.
3 tbls marjorim per 10lbs. (fresh dried marjorim is preferred but not neccesary)
pork casings

add all dry ingredients into meat and fold well adding water as needed to disperse ingredients. meat should be damp when finished. let it sit overnight and mix again before stuffing it adding more water if needed.

make sure to have a 12 pack handy if you're going to smoke any of it. nothing better than playing with fire, drinking, and tasting raw pork. wife and i mixed up 30 lbs thrusday night and will stuff it sat morning. reserve some of the sausage without casing it and mix with scrambled eggs, grab a cold beer and have a polish breakfast.

Lol..sounds good (beer esp.) Homemade snausages love'em

When I looked at the name of the topic I thought we strayed from the PG-13 rating.....but the recipe sonuds good I gave to a friend of mine and she said we would try it out...I'll let you know.

[MASH]

What do you use to stuff them? I think there is an attachment for our Kitchenaid...

[Chairman_Kaga]

What do you use to stuff them? I think there is an attachment for our Kitchenaid...
Yes there is.

Sausage stuffer attachment (http://www.cooking.com/products/shprodde.asp?SKU=108723) for use with the grinder attachment.


No, I don't have one. But ex-GF was all things Kitchen Aid. Thus at her insistance, every time I needed a new appliance, it was Kitchen Aid. I now have a $100 blender and $1700 fridge. Dumped me before I had to buy the $400 mixer, thank God. :)


<I will never tell her that I got it at the outlet store for $800 but...> ;)

[MASH]

Danke, Kaga...

Mmmmmm... stuffed meat