Garlic Polish Sausage Recipe

Basic Version

A good Polish sausage recipe is usually known for its liberal use of garlic.

This basic version is no different. It has lots of fresh garlic flavor and it's easy to make. It doesn't need cure because it is produced as a fresh sausage.

My family likes this sausage cooked covered in 12 oz of simmering beer on the stove top for 10 minutes, and then finished off on the BBQ grill. We serve sauerkraut on the side for the extra tang.

Add this one to your sausage making recipe collection. Its bound to become a favorite of your family and friends too.

Recipe

5 lbs boned pork butt, 75% to 80% lean

6 cloves crushed fresh garlic (or 2 tablespoons granulated)

1 tablespoon pickling salt

2 teaspoons fine ground black pepper

2 teaspoons dried marjoram

1 cup ice water

Trim the pork, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder.
Combine the spices in a small container and mix with the 1 cup of ice water.
Pour the spice and water combination into the ground pork and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
Once the sausage is fully mixed, stuff it immediately into medium sized natural hog or collagen casing.

This sausage should be cooled as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.

Remember that the flavor of the garlic reduces the longer the sausage is frozen.

You can add 1 teaspoon of liquid smoke to the ice water mixture if you want a mild smoky flavor but still want to produce a fresh sausage.