BUSIA'S POLISH SAUSAGE
My Busia taught me this recipe. What more can I say? This is REAL, old fashioned polish sausage. Busia always said kneading the meat by hand made the sausage more tender than using a meat grinder.
Provided by cheryl wisniewski
Categories World Cuisine Recipes European Eastern European Polish
Time 3h15m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
- Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
- Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 0.1 g, Cholesterol 44.7 mg, Fat 10.6 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 615.2 mg
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