Polish Sausage



  • 1 ½ lbs. pork loin or butt
  • 1 bud of garlic
  • ½ lb veal
  • 1 teaspoon whole mustard seed
  • Salt and pepper
  • 3 tablespoon water


Remove meat from bones, cut into small pieces and run through coarse knife of food grinder. Add 3 tablespoons water, pound the garlic, add the seasoning. Mix very thoroughly and stuff casing. The sausage is then ready for smoking. If you do not have facilities for smoking, place the sausage in baking dish, cover with cold water and bake in oven, 350°, until the water is absorbed.