Title: Polish sausage
 Categories: Meats, Polish
      Yield: 1 Servings
 
      2 lb Pork butt or shoulder
      2 ts Salt
           Black pepper to taste
  1 1/2 ts Sugar
    1/2 ts Dried thyme
    1/4 ts Dried basil
    1/4 ts Garlic powder
    1/4 ts Mustard seeds
    1/2 ts Dried marjoram
    1/3 c  Plus 1 tsp ice-cold water
 
  Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass
  through a meat grinder with a coarse blade. Adjust the fat-to-lean
  ratio to be about 1:3 if you can. Put pork in a large stainless or
  ceramic crock or bowl. Mix the dry spices in a small bowl. Using your
  hands, toss the meat while adding the spices a small amount at a
  time. When half the spices are in, add half the ice water. Mix
  keeping the meat as loose as possible. Add remaining spices & water
  as above. At this point you may fry a small patty of the meat to test
  for seasonings. Adjust if necessary. Refrigerate the sausage mix
  overnight. You may check for seasonings again the next day (but be
  careful! You'll be tempted to fry it all right then and eat it up!)
  Stuff the mix into about 5' of rinsed casings, tying off about 8"
  lengths. You may grill, steam or fry the sausages as you prefer.