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 can trace the history of `recipes` far back into the far past, at least as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these old records were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts are some tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, a very modern way of dining. This early Roman chef recounts how the ancient Romans made use of many spices, including a few that will be familiar to modern chefs like bay, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new foods and tastes created an explosion in recipe publications, the majority of which still exist in private collections. During the following few hundred years, the upper classes strove to serve the most exotic meals, and as a result chefs and their recipes became highly prized. However, it wasn`t until the 19th century that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. The arrival of television gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Polish Sausage recipe.
