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From the Kitchen of: Carole from Upstate NY
A great hit with my family and friends
| 3 | lbs. | lean pork, cubed for grinder |
| 3 | lbs. | venison, cubed for grinder |
| 1/8 | cup | minced garlic |
| 2 | tbsp | ground black pepper |
| 1/2 | tsp. | crushed red pepper (optional) |
| 1 | tbsp | sugar |
| 1 | tbsp | crushed marjoram |
| 1 | cup | water |
Mix the two meats together, then put through your grinder on a coarse blade. Add the remaining ingredients to the ground meat and mix well. Put this mixture through the grinder again, using a finer blade. If you grinder has a sausage stuffer attachment, stuff the sausage into casings. The sausage can also be shaped into patties. This sausage is excellent when used in recipes calling for fresh Polish Sausage and can be used as a breakfast sausage. It will keep well in your freezer for approximately three months.