---------- Recipe via Meal-Master (tm) v8.04
  
       Title: POLISH SAUSAGE
  Categories: Meats, Polish
       Yield: 1 servings
  
       2 lb Pork butt or shoulder
       2 ts Salt
            Black pepper to taste
   1 1/2 ts Sugar
     1/2 ts Dried thyme
     1/4 ts Dried basil
     1/4 ts Garlic powder
     1/4 ts Mustard seeds
     1/2 ts Dried marjoram
     1/3 c  Plus 1 tsp ice-cold water
  
   Cut pork into 1 1/2 " cubes, trimming all gristle and
   bone. Pass through a meat grinder with a coarse blade.
   Adjust the fat-to-lean ratio to be about 1:3 if you
   can. Put pork in a large stainless or ceramic crock or
   bowl. Mix the dry spices in a small bowl. Using your
   hands, toss the meat while adding the spices a small
   amount at a time. When half the spices are in, add
   half the ice water. Mix keeping the meat as loose as
   possible. Add remaining spices & water as above. At
   this point you may fry a small patty of the meat to
   test for seasonings. Adjust if necessary. Refrigerate
   the sausage mix overnight. You may check for
   seasonings again the next day (but be careful! You'll
   be tempted to fry it all right then and eat it up!)
   Stuff the mix into about 5' of rinsed casings, tying
   off about 8″ lengths. You may grill, steam or fry the
   sausages as you prefer.
  
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