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Recipe - Polish pork sausage

Polish pork sausage
Posted on Feb 06, 2010 at 09:24 PM

meat- all cuts what you want to put there- don't forget about fatty bits, garlic, salt, sodium nitrate, mustard seeds, ground black pepper. Work carefully proportions- I always done that "on touch", Put that through the mincer and mix hard. Put that into sausage intestines. Let it dry over night. Smoke it over juniper and apple-wood for at least 8 hours in medium heat. Enjoy.

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