These are the ones I use the most. Real easy and good. You can use Boston Butt or shoulders. I've started using country style pork ribs, not trimming any of the fat. It's EXCELLENT!!

Polish:
1/4 cup of salt
3 Tbsp black pepper (coarse grind)
3 Tbsp brown sugar
5 cloves garlic (minced fine)
3 Tbsp dry marjoram
2 cups of water

10# of pork.


Sweet Italian:

2 cups red wine
10 cloves garlic (fine mince)
1 Tbsp salt
3 Tbsp fennel seed (cracked)
2 Tbsp white pepper
1 1/2 Tbsp dried sage
(1 or 2 Tbsp of dry sweet basil, if you like it)

10 # pork

Brats:

1 Tbsp salt
1 Tbsp white pepper
2 Tsp caraway seed
2 Tsp dry marjoram
2 Tsp ground allspice
1 3/4 cups cold water (or dark beer!!)

7# pork
3# veal (I just use 10# pork)

All are ground thru a 3/8" plate and stuffed into medium hog casings. Polish I make into 24" lengths, Italian and brats are @ 8" links.




Modified by fr8dog at 7:35 PM 5/20/2009