---------- Recipe via Meal-Master (tm) v8.04
  Categories: Cyberealm, Ethnic, Meats
       Yield: 2 pounds
   1 1/2 lb Pork loin or butt
     1/2 lb Veal
            Salt and pepper
       1    Bud of garlic
       1 ts Whole mustard seed
       3 tb Water
   Remove meat from bones, cut into small pieces and run
   through a coarse knife of a food grinder. Add 3
   tablespoons of water, pound the garlic, and add the
   seasoning. Mix very thoroughly and stuff the casings.
   The sausage is then ready for smoking. If you don't
   have those facilities, you can boil it for 30 minutes
   in rapidly boiling water, or you can place the sausage
   in a baking dish, cover with cold water, and bake in a
   350F oven until the water is absorbed.
   Source: Treasured Polish Recipes for Americans Typed
   for you by Linda Fields Cyberealm BBS Watertown NY