1 part ground beef
1 to 2 garlic cloves, minced, per 5 lbs. meat
Salt and pepper
Small amount of warm water
Sausage casings
Mix well, stuff into
casings using sausage stuffer.
My grandmother Pauline Weisz always served this sausage for breakfast when we visited her. Both this and Polish sausage are most frequently cooked by simmering in a small amount of water. They are cooked until the water evaporates and the sausages sizzle and brown or they can be removed from the pan before browning, then sliced and fried in a little butter or oil if desired.
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