busia's polish sausage

Ingredients

• Servings: 6
• 3 pounds lamb shoulder, trimmed and cubed
• 1 clove garlic
• 1 tablespoon salt
• ground black pepper to taste
• sausage casings

Recipe

Cook Time: 1 hr 15 mins

Ready Time: 3 hrs 15 mins


• in a medium bowl, mix together the lamb, garlic, salt and pepper. place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. the longer you knead it, the more tender your sausage will be.
• soak the sausage casings in water for 1 or 2 minutes. rinse the casings by sliding over the faucet. slide the casing all the way up the spout of a sausage stuffing funnel. press meat through the funnel into the casing carefully so that no air get inside. sausages should be plump. twist periodically to form links.
• place sausages in a large pot with enough water to cover them. bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. they can be frozen after cooling. use as you would store bought polish sausage.