Polish Sausage

Polish Sausage

Take 25 pounds of pork, 2/3 lean and 1/3 fat, which has been salted for a few days with 1 pound salt and a little sugar.

Grate finely 3 large cloves of garlic, salt them, stir in amongst them a quart of water. Then add the meat, which has been chopped into dice size. Now add 1 1/2 oz. pepper and a 1/2 oz. grated nutmeg. Mix well.

Stuff into narrow pig skins very full. When filled, tie into 15 inch lengths; hang to dry for a day; then smoke them with beechwood at a heat of 133* F and let them hang till they are thoroughly cooked inside with the hot smoking.