This makes approx. 20 pounds of polish sausage.
You will need to have a meat grinder and stuffer tube, and casings for stuffing.
Also, it is a good idea to have a large pan to mix the meat.
15 pounds of lean pork, cut into chunks, to start with.
5 pounds of fatty pork, cut into chunks, to start with.
Place cut up meat in LARGE pan or kettle.
Add:
4 Tablespoons table salt
4 Tablespoons Accent (optional, keeps meat from turning brown)
1 Tablespoon pepper
2 Tablespoons Marjoram
1/2 teaspoon garlic powder (more if you are a garlic lover)
2 - 3 Tablespoons mustard seed
1 plus 1/2 cup water or broth
Mix meat with ingredients thoroughly and run through coarse grinder blade for the first time.
Add more water if necessary to aid in grinding easily.
Next grind with a fine grinder blade.
Rinse casings in water to remove most of salt, being careful not to tear the casings.
Place stuffer tube on grinder and oil tube to aid in easier stuffing.
Place about 3 feet of casing on tube.
Place meat in hopper and stuff casings to the length desired. Twist and turn sausage to divide the desired sizes.
Package the sausage in zip lock bags and place in freezer.
When ready to eat and enjoy:
Thaw out sausage and place in a kettle of water and cook for about 1 hour.
You can also fry them in a covered fry pan.
It may seem like a lot of work...but it is worth it!
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