Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Homemade polish sausage   Yield: 1 Servings   5 lb Pork (not too lean or You'll have door-stops!)      1 Clove garlic or to taste 2 tb Salt      1 tb Pepper 1 tb Morton Sausage Seasoning  Grind pork coarsely. Mix ground pork with other ingredients. Extrude thru meat grinder on coarse setting again into natural casing twisting at desired link size. Freezes well and is very aromatic. I recommend multiplying recipe times 5 and make an afternoon of it if you're going to pull out the meat grinder anyway. To cook simply thaw and pan-fry in skillet for approximately 15 minutes on medium heat until sausage is nicely browned and begins to 'split' or use in your favorite recipe.