Every Christmas, my dad and I head to Dorfler's to get several pounds of their pork shoulder to make our old family recipe for Polish Sausage. The butchers will prepare your meat any way you'd like -- they'll trim the fat, cut it into manageable pieces, or even grind it for you. My dad and I like to ask them just to trim a bit of the fat, then we cut and grind our own meat. Spices vary from recipe to recipe for Polish Sausage, but traditionally we grind the meat and add fresh marjoram, salt, pepper, lots of garlic, and work in as much water as the meat will absorb before stuffing the mixture into casings. We've gotten the process down to a science and have been making this recipe for so many years we could do it in our sleep!
Click here to post comments
Join in and write your own page! It's easy to do. How? Simply click here to return to Dorfler's.
Thanks for stopping by!
If you enjoy cooking or are looking for new recipes to try,
these are ways to see more yummy ideas:
Each week (usually on Mondays) I send out an e-Newsletter to over 11,000 people with a link to the free dinner menus and printable grocery list that I've created for the week. You can Sign Up for the Newsletter (it's free) to be added to my next mailing.
I also share all kinds of cooking tips and recipes on
Facebook. Twitter. Google+, Pinterest, and Instagram.
I'd love to have you follow along!
If you're interested in social media, or want to pick up tips
on how to use it, come join me at Clear Path Social on Twitter.
page on this site has a comment box, so if you want to share how a
recipe turned out or something you added to make it even better, feel
free to comment below!