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Polish Sausage

2 1/4 lb Lean pork, ground
1 1/4 lb Veal, ground
1 1/16 lb Fresh pork fat
4 ts Salt
1 1/2 tb Sage, dried
1 tb Marjoram, dried
2 ts Freshly ground black pepper
1 ts Sweet Hungarian Paprika
1/2 ts Nutmeg
1/4 ts Cayenne
3 Cloves garlic, finely minced
2 tb Vegetable oil


Mix all together very well. Stuff about 8 feet of casing. Smoke as usual. Don't get it too dry.


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