Chopin's Polish Sausage
PREP TIME: 2 Hours


Frederic Chopin was born on March 1, 1810 near Warsaw, Poland in the village of Zelazowa Wola, a town known for its sausage-making. This is a simple version of Polish sausage that is great for even a Louisianian's palate.


  • 5 lbs. ground pork butt
  • 2 tbsp sugar
  • 1 tbsp marjoram
  • 1 tsp allspice
  • 1 tsp savory
  • 1/2 cup garlic, minced
  • 3 tbsps salt
  • 3 tbsps black pepper
  • 1 cup ice water

Have your butcher double grind the pork butt and supply you with enough hog sausage casing to stuff 5 lbs of pork. A home-style electric grinder with sausage stuffing attachment will work perfectly, or you may wish to have your sausage maker stuff the ingredients for you. In a large mixing bowl, combine pork with all of the seasoning ingredients. It should be mixed thoroughly using your hands adding a little of the ice water to retain a cold temperature in the pork. Continue mixing and adding ice water until all is used up and the sausage is well blended. Stuff into casings and cook, bake or fry. This makes a wonderful Polish sausage sandwich.

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