Nice...but I like a little more bite to mine. When you prick the sausages, it also stops them from turning darker quicker. There is a sausage pricker you can buy, which sausage makers use to do this. Polish sausage to me has lots of pepper and garlic for flavor. In my sausage, I don't like it too salty, so I usually use 4 tsp per 5 lb. About a tbsp and a half of black pepper, and half a tsp of white pepper. 6 to 8 cloves of garlic. 2 tsp of marjoram. I usually grind this into a powder at this point. I have a coffee grinder I use. Then I add about a tbsp of mustard seeds.
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Nice...but I like a little more bite to mine. When you prick the sausages, it also stops them...