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Fresh Polish Sausage
5 tb Salt
1 tb Sugar, granulated
2 Garlic cloves
1 tb Pepper, black
1 ts Marjoram
1 pt Water
10 lb Pork butts
1 Sausage casing
Grind all the pork butts through a 1/4" or 3/8" grinder plate and
place in the mixer. Add all the ingredients and mix well, until all
the spices are evenly distributed. Stuff into 35-38mm hog casings.
Hang on smokesticks spaced properly and let dry in cooler.
Note: Be sure that meat has been chilled to 32-34 degrees F. before
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