Polish Sausage ~ A Tradition and Heritage.

Polish Sausage

Heritage and Tradition

There is something magnetic between those who find pleasure in food,  be it a tasting, sharing a recipe, or maybe conversing.   For me it can be a new recipe, learning a new spice, setting a beautiful table with guests or enjoying another dietary platform or ethnic foods.  You can "bond" with a new friend you meet in text and may never meet physically.  My newest friend is MJ Essenmacher of Tuscon AZ.  MJ is owner of Creative Catering Corp,  (www.Creative Catering.com)  I have gone to MJ's blog, https://thekitchenimpossible.blogspot.com/2021/09/de-liber-september-and-october-marks.html to find two more photos showing her creative catering talents.  

  

I am so grateful to MJ for sharing her family recipe, the same recipe used by her late father. MJ stated she does not sell the meat or use it  with her catering but makes it to keep the tradition and heritage alive within her family. Thank you MJ and with your permission, I will share your family recipe with my followers. 

Polish Sausage.

Ingredients:

17 pounds pork butt, double ground

15 garlic cloves

1 1/2 tablespoon garlic powder

6 tablespoons salt

6 tablespoons fresh ground black pepper

2 tablespoons sugar

4 tablespoons marjoram

Directions:

Clean pork casings and keep in bowl of water to prevent drying.

Blend spices and seasonings in another bowl, set aside.  

 

Double grind pork and place in a large bowl.  Sprinkle the seasonngs over the pork with occasional mixing.  When all seasonings have been sprinkled in the meat, mix lightly making sure not to pack down the meat.   Add 6 cups ice cubes and mix well.  Mixture will be loose or maybe "sloppy".  Refrigerate in a covered bowl overnight.

After stuffing sausage, let dry on a rack overnight in the refrigerator.

To cook; Cover with 2" of water on top of stove for 20 minutes, then place in an 325*F oven for aboout an hour to make the skin crispy.