Wiejska (Polish Pork and Veal Sausage)
| Cuisine of Poland | Sausage | Meat Recipes
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
Instructions
- Cut the meat into small chunks, then grind it with the seasonings and ice, and mix this well.
- 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.
- Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
- 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.