Ingredients
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
Directions
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.
Servings: 1 servings
Polish Sausage Recipe brought to you by Recipe Ideas
Categories: Meat; Sausage
The History of Recipes
We are able to follow the history of meal recipes way back into history, in fact as far into history as ancient Egypt, and potentially, even further back. Interesting though that is, in the main part, these ancient recipes were just primitive pictorial recipes for meal preparation.
Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and afters, something we still use today. Additionally, he tells us how the ancient Romans were skilled in the use of a wide range of herbs and spices, including many that are still in use today for example thyme, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices like basil and coriander. The introduction of these new herbs and spices prompted an outbreak in cookery books, many of which are kept safe in private cookery archives. The TV revolution brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Polish Sausage recipe.
