Recipe(tried): Polish Sausage

It is not necessary to have a meat grinder, or even the casings. Have your local butcher, or meat counter employee grind the meat/s; you add the seasonings, then refrigerate for 24 hours. You can (then) make into patties or loaf.

THOROUGH COOKING (however) IS ABSOLUTELY NECESSARY WHEN PREPARING FRESH SAUSAGE FOR CONSUMPTION.

You may need to call your meat market to give them pre-notification about grinding together pork/beef combinations for you.

POLISH SAUSAGE #1
Fresh (unsmoked sausage)
To be put into casings

5 pounds medium ground pork butt
1 to 1-1/2 Tablespoons salt
1 Tablespoon sugar
1 Tablespoon black pepper
1 teaspoon (dried) marjoram
4 cloves, pressed garlic
1 cup water

Combine all ingredients, mix well and stuff into hog casing. To cook, bake or fry.