Wiejska (polish Pork and Veal Sausage)

Ingredients

• 1½ lb lean boneless pork
• 1 tsp salt
• 1 tsp pepper
• 1 tsp marjoram
• 2–3 cloves garlic
• 1 tbsp mustard seed
• ¼ cup ice
• to taste sausage casing

Steps

1. Cut the meat into small chunks.
2. Then grind with the seasonings and ice.
3. Mix this well.
4. Stuff the meat mixture into the casing.
5. When making sausage by hand, tie a knot about 3 inches (76 mm) from one end of a cleaned sausage casing.
6. Fix the open end over the spout of a wide-based funnel, easing most of the casing up onto the spout.
7. Then spoon the mixture into the funnel and push it through into the casing with your fingers.
8. Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
9. Smoke in an outdoor smoker following the manufacturer directions.
10. Alternatively, place the sausage in a casserole, cover with water, and bake about 1.5 to 2 hours at 350°F until the water is absorbed.