Directions:
- In a medium bowl, mix together the pork, 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 onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.41 Kcal (1408 kJ) | ||
| Calories from fat | 142.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.88g | 24% | |
|---|---|---|---|
| Cholesterol | 151.96mg | 51% | |
| Sodium | 1335.19mg | 56% | |
| Potassium | 775.63mg | 17% | |
| Total Carbs | 0.17g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 45.39g | 91% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 146.07 Kcal (612 kJ) | ||
| Calories from fat | 62.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 24% | |
|---|---|---|---|
| Cholesterol | 65.98mg | 51% | |
| Sodium | 579.76mg | 56% | |
| Potassium | 336.79mg | 17% | |
| Total Carbs | 0.07g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 19.71g | 91% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 1mg | 13% | |
| Calcium | 14.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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