(Note: I am writing the recipe as she has in her cookbook. Some of the ingredients may sound dated, that’s because they are! Most of her recipes are older than I am! Substitute as needed for today’s cooking.)
4 1/2 lbs. lean beef
1 1/2 lbs. lean pork
1/2 cup flour (buckwheat, rye, or whole wheat)
3 tbsp. salt
1 1/2 tsp. pepper
2 tbsp. sage
1 tbsp. mustard seeds
Chop the meat into small (1/4 inch) pieces, or grind it once through a meat grinder. Sift the flour, salt, pepper and sage together; sprinkle the mixture over the meat. Add the mustard seeds and mix thoroughly with your hands. Regrind the mixture, stuff it into hog casings (approximately 1 1/4 inches in diameter) and twist into links 4 to 5 inches long.
Precook the sausage in water at a simmering temperature (180 degrees) for 10 minutes, or until pieces float. Imerse the cooked sausage in cold water to cool quickly, then hang in a well-ventilated spot to dry.
Store the sausage in the refrigerator.
Polish sausage may be served hot, fried, broiled, grilled or in soups and casseroles. Or serve cold, sliced thin in salads or for hors d’oeuvres.