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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Have the pork butts ground coarse and place in a large pan. | 2. Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine. | 3. Add the finely mashed garlic and the other above ingredients to the pork butts. | 4. Mix it well. | 5. If possible, allow the mixtures to remain overnight in the refrigerator. | 6. Fill the casings with the meat mixture after washing the casings out with water. | 7. To cook, place sausage in pot with water, bring to boil. | 8. Skim, cover and simmer for about 45 minutes. | 9. Remove form water. | 10. Place in oven for additional browning at 325 degrees for about 45 minutes. | 11. The uncooked sausage can also be placed in plastic bags and frozen for later use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	10			17055.36	0.0	630.9576	1590.7752
salt	1/3	cup		-	-	-	-
pepper	3	tablespoons		51.957	13.2377	2.1507	0.6748
marjoram	2	tablespoons	crushed	9.214	2.059	0.4304	0.2394
garlic	5 -6			0.0	0.0	0.0	0.0
water	3	cups		0.0	0.0	0.0	0.0
garlic salt				-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
hog casing				-	-	-	-

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