- 5 pounds pork butt or steak, trimmed
- 5 teaspoons dried marjoram
- 5 teaspoons salt
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 cups water
- In a food processor, process pork until coarsely ground (or have your butcher grind the meat); place in a large bowl. Add marjoram, salt, garlic powder and pepper; mix well. Add water and mix well. Shape in into 20 patties, 4 in. each. Fry in a skillet over medium heat for 20-25 minutes or until thoroughly cooked. Yield: 20 servings.
Originally published as Polish Sausage Patties in Taste of Home April/May 1994, p41
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Reviewed Jul. 4, 2011
"I've made these patties since April,1994. We love this recipe.I use beef and venison and they taste great."