MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Polish Sausage #3
Categories: Polish, Sausages
Yield: 1 Batch
19 lb Lean meat
6 lb Pork or beef fat
4 1/2 c Non-fat dry milk
1 c Salt
1/2 c Sugar
2 qt Water; cold
4 tb Ground black pepper
3 tb Coriander
5 tb Garlic powder
2 tb Cure
Cut lean meat and fat into 1" squares or grind through a coarse (1/2
to 1") plate.
Season by sprinkling the ingredients over the meat and hand mix. Grind
through a 1/8" plate.
Mix 6 minutes and stuff into hog casings.
Place in a smokehouse and heat at 185 degrees Fahrenheit until a
smoked color is obtained and the sausage reaches 152?F internal
temperature.
Immediately place the sausage in cold water until the internal
temperature in 100?F. Rinse briefly with hot water to remove grease.
Allow to dry about 1 hour at room temperature.
Store in the refrigerator.
Recipe by MSU Extension
Recipe FROM: <news:10i7lgt$2eau2$
1@dont-email.me>,
<news:rec.food.cooking/1579104>
Posted by: Ed P <esp@snet.n>
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