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| Category: | | Meat & Seafood | | Style: | | Other |
Description:
This recipe is from polish immigrants living near Plymouth PA (Coal Country in eastern PA). Once made, it can easily be smoked, or some people prefer adding 'liquid smoke' to the recipe to suit their taste.
Ingredients:
5 pounds of coarsely ground boston pork butt
2 tsp of coarse ground pepper
2 tsp mustard seed
2 cloves garlic
2 tbsp salt
2 cups of water
Directions:
Simple version: Grind, mix, set aside for 24 hours.
Take 1 large pork but roast and prepare to butcher meat from bone. At the tapered end of roast, there will be a small grayish part which must be removed and discarded. Also remove some of the hard rind fat and discard.
Cut meat and fat from roast bone and cut into 1 1/2" x 3" pieces.
Using a grinder and coarse grind plates, grind meat only once.
Spread meat out on a cutting board or kitchen counter. Sprinkle the coarse pepper, salt, and mustard seed on meat and knead.
Using either a blender or processor, add 1/2 cup of the water and the 2 garlic cloves. Process until well blended. Add the remaining 1 1/2 cups of water and blend for 10 seconds.
Pour carefully onto meat and mix in with hands.
Sausage must "cure" for 24 hours in refrigerator before packaging and freezing. Be sure to cover securely. Sausage can be made into patties or stuffed into casings.
Can be smoked if desired  |
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