---------- Recipe via Meal-Master (tm) v8.04
  Categories: Sausage, Poland, Groundmeats, Ham/pork, Formatted
       Yield: 10 Servings
       5 tb Salt
       1 tb Sugar, granulated
       2    Garlic cloves
       1 tb Pepper, black
       1 ts Marjoram
       1 pt Water
      10 lb Pork butts
       1    Sausage casing
     Grind all the pork butts through a 1/4 or 3/8
   grinder plate and place in the mixer.  Add all the
   ingredients and mix well, until all the spices are
   evenly distributed. Stuff into 35-38mm hog casings.
   Hang on smokesticks spaced properly and let dry in
     Note:  Be sure that meat has been chilled to 32-34
   degrees F. before starting.
     From:  Great Sausage Recipes and Meat Curing by
   Rytek Kutas