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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Preparation Time

  Cooking Time - 75 minutes, Preparation Time - 120 minutes

• Source

  All Recipes

| 1. In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be. | 2. Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links. | 3. Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	3	pounds	trimmed cubed	1727.2039	0.0	306.5447	46.2401
garlic	1	clove		4.47	0.9918	0.1908	0.015
salt	1	tablespoon		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
sausage casing				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.