Fresh Polish Sausage

• 1/2 pound ground pork
• 6 ounces ground beef or veal
• 1 ounce mild ham, minced
• 1 ounce salt pork, minced
• 1 small clove garlic, minced or pressed
• 1 teaspoon dried marjoram
• 1/2 teaspoon dry mustard
• 1/2 teaspoon sugar
• 1 teaspoon kosher salt, or to taste, if needed
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup full-flavored beer (not dark beer)

1. Place all the ingredients in a bowl, and knead with your hands until thoroughly blended and no longer wet.
2. Cook and taste a small sample, then add more salt if needed.
3. Leave in bulk and shape as directed in individual recipes, stuff into hog casing, or wrap in cheesecloth if using for Honey-Glazed Polish Sausage (page 45).
4. Saute or grill, or cook as directed in individual recipes.
5. (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)

ground pork, ground beef, ham, salt pork, clove garlic, marjoram, dry mustard, sugar, kosher salt, freshly ground black pepper, fullflavored beer

Taken from www.epicurious.com/recipes/food/views/fresh-polish-sausage-389465 (may not work)