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!
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