| Sausage Andouille Chorizo I Chorizo II Hungarian Irish Kielbasa Garlic Kielbasa Lituanian Longganisa Polish 1 Polish 2 Kielbasa Polish Kielbasa Ukrainian Salami |
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| Polish Sausage I ~ salt and black pepper to taste 1½ tsp sugar ½ tsp thyme, dried ¼ tsp basil, dried ¼ tsp garlic powder ¼ tsp mustard seeds ½ tsp marjoram, dried ¼ cup plus 1 tbsp ice water Note: You want to start with about a 1 to 3 (1:3) fat to lean ratio. [1 part fat to 3 parts lean] 1. Coarsely grind meat with a meat grinder or have your butcher do it for you. 2. Place meat in a large mixing bowl (try not to use plastic or Tupperware). Add the dry spices in a small bowl. 3. Mix (with your hands) the meat, while adding a small amount of spices at a time. When you have mixed in half the spices, add half the ice water. Mix the meat as loose as possible. 4. Add the remaining spices and water and continue mixing until all spices and water are mixed into the meat. 5. Test for seasonings by frying a small amount...adjust as needed. 6. Refrigerate the mixed meat overnight. 7. Stuff the mix into 5+ feet of casings, tie off lengths at about 8-10 inches. To serve...cook as desired. |