FRESH POLISH SAUSAGE - 10# Batch

      Ingredients

8 Pounds - - - - - - - Venison Trimmings
2 Pounds - - - - - - - Beef Fat
4 tbsp.  - - - - - - - - -Salt
1 pint - - - - - - - - - -Ice Water
1 tbsp. - - - - - - - - - coarse black pepper
2 tsp. - - - - - - - - - - marjoram
2 - - - - - - - - - - - - - cloves of fresh garlic
2 tbsp.- - - - - - - - - -granulated sugar

It is best to keep all ingredients, spices and meat, in the refrigerator overnight to keep it good and cold.
Cut the meat and fat into workable size pieces to put through your grinder. Grind meat and fat together using a 1/4" or 3/8" plate. Add and mix in all the spices and ice water thoroughly. Be sure that the meat is kept cold. Remove all blood clots, chords, etc. Do not let sausage warm up any more than necessary necessary during processing. Stuff into hog casings of about 35-38mm. We make them about 16 inches long. Leave 2 to 3 inches of casing on each end. Tie the two ends together to form a ring. After all meat is stuffed into casings and tied, hang in refrigerator several hours.
Package and freeze as soon as possible. Prepare by slowly bringing to a boil in cold water.