The pork shoulders are back on sale, so it’s time to clear the counters and get to sausage making! This recipe is for a much subtler, pork-forward sausage than the fresh chorizo recipe I posted previously but comes from the same cookbook: Charcuterie by Ruhlman and Polcyn. The only change I have made to the recipe is to sub water for wine. Fitting as this is a traditional Polish sausage eaten at Christmas and Easter.
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