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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Poland

Wiejska (Polish Pork and Veal Sausage)

Serves 2 · 180 minutes

Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1½ lb lean boneless pork
  • ½ lb boneless veal (optional)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp marjoram
  • 2–3 cloves garlic, crushed
  • 1 tbsp mustard seed
  • ¼ cup crushed ice
  • Sausage casing

Method

  1. Cut the meat into small chunks, then grind it with the seasonings and ice, and mix this well.
  2. Stuff the meat mixture into the casing. When making sausage by hand, tie a knot about 3 inches (76 mm) from one end of a cleaned sausage casing and fix the open end over the spout of a wide-based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers.
  3. Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
  4. Smoke in an outdoor smoker following the manufacturer's directions; alternatively, place the sausage in a casserole, cover it with water, and bake about 1.5 to 2 hours at 350°F until water is absorbed.