Michigan State University Extension
Preserving Food Safely - 01600620
10/13/97

### POLISH SAUSAGE

        19 lb. lean meat

        6 lb. pork or beef fat

        4 1/2 cups nonfat dry milk

        1 cup salt

        1/2 cup sugar

        2 qt. cold water

        4 tablespoons ground black pepper

        3 tablespoons coriander

        5 tablespoons garlic powder

        2 tablespoons cure

      Cut  lean  meat  and  fat into 1-inch  squares  or  grind

    through
     a coarse (1/2-1 inch) plate.   Season by sprinkling

    the
    ingredients over the meat and hand mix.  Grind through a

    1/8-inch
    plate.   Mix 6 minutes and stuff into hog  casings.

    Place
     in a  smokehouse and  heat  at 185 degrees Fahrenheit

    until
    a smoked color is obtained  and  the  sausage  reaches

    152
    degrees Fahrenheit   internal temperature.   Immediately

    place
     the  sausage  in  cold  water   until   the  internal

    temperature
    in 100  degrees Fahrenheit.  Rinse  briefly with

    hot
    water to remove grease.   Allow to dry about 1  hour  at

    room
    temperature.  Store in the refrigerator.

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