Fresh Polish Sausage

• 2 lbs (.9 kg). lean veal
• 8 lbs (3.6 kg). pork butt
• 2 lbs (.9 kg). pork trimmings (ask butcher for this)
• 1/3 cup (80 ml) salt
• 1/4 of a whiskey jigger of black pepper
• 4 cups (950 ml) cold water
• 4 tbsp (60 ml) minced garlic or more if desired

1. Cut all meat into cubes and mix with remaining ingredients.
2. Place into plastic bag and refrigerate over night to blend flavors.
3. Grind all of the above.
4. Assuming you have a sausage stuffer, use natural casings (from the butcher store) and stuff.
5. Can be frozen in small packages for further use.

pork butt, salt, black pepper, cold water, garlic

Taken from online-cookbook.com/goto/cook/rpage/000AD8 (may not work)