HOMEMADE POLISH SAUSAGE
 
 5 lbs Pork (not too lean, or you'll have door-stops!)
 1+ cloves of garlic, minced
 2 Tbsp salt
 1 Tbsp pepper
 1 Tbsp Morton Sausage Seasoning
 
 Grind pork coarsely.  Mix ground pork with other ingredients.  Extrude thru
 meat grinder on coarse setting again into natural casing, twisting at
 desired link size.
 
 Freezes well, and is very aromatic.  I recommend multiplying recipe times 5
 and make an afternoon of it, if you're going to pull out the meat grinder
 anyway.
 
 To cook, simply thaw and pan-fry in skillet for approximately 15 minutes on
 medium heat until sausage is nicely browned and begins to 'split', or use in
 your favorite recipe.