Slovak sausage.

Semi-fat pork (butt, shoulder)1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Garlic7.0 g2 cloves
Water90 ml6 Tbsp
  1. Grind lean and semi-fat pork with 3/8” (10 mm) plate.
  2. Grind pork trimmings rich in connective tissue with 1/8” (3 mm) plate.
  3. Mix all ground meat with salt, spices and water until sticky.
  4. Stuff into 36 mm hog casings.
  5. Refrigerate or freeze for later use.
  6. Cook before serving by pan-frying, grilling or boiling in water.

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