My Busia taught me this recipe. What more can I say? This is REAL, old fashioned polish sausage. Busia always said kneading the meat by hand made the sausage more tender than using a meat grinder.
Preparation Time
2 hr
Cooking Time
1 hr 15 mins
Total Time
3 hr 15 mins
Calories
146 Calories
Recipe Instructions
Step 1
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
Step 2
Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
Step 3
Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage.
