Polish Sausage
Take 45 lbs. of beef, 40 lbs. of pork and 15 lbs. of pork back fat. Chop beef and pork quite coarse, cut back fat, which should be dry salted, into 1⁄2-inch cubes and add same to beef and pork, when it is nearly fine enough chopped. Add 1 lb. of Polish Sausage Seasoning “(Do Zaprawiania Kiełbasy Polsky)” ([p. 28]), 1 lb. of “A” Savaline ([p. 112]) or Berkshire Preserver ([p. 4]), 2 ounces of Concentrated Garlic or Sayer’s Extract of Garlic to suit the taste and salt according to taste. Also add Special Victor Flour ([p. 24]) as desired. Stuff sausage into beef rounds or hog casings and smoke them thoroughly with hardwood. Polish sausage should first be boiled, when same is to be eaten.
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