Polish Sausage

Combine the salt, pepper, paprika, marjoram, savory, and garlic in a bowl.

In another large bowl, combine the beef, pork fat, ice water, and lean pork. Mix the spices into the meat mixture.

In batches, process the meat mixture in a food processor until it is very finely ground. Return the ground meat to another bowl and mix by hand until all batches are mixed together.

Cover the bowl and refrigerate for 24 hours or up to 48 hours.

Stuff the meat mixture into sausage casings, tying it off every 10-inches or as desired. Return the stuffed sausages to the refrigerator and chill, uncovered, for 12-24 hours to dry out.

To cook, place 1-4 sausage links in a skillet covered with water. Bring the water to a strong simmer over medium-high heat. Cook for 8 minutes then turn the sausages and cook for another 8 minutes.

Drain off the water and prick the sausage casings with a fork or sharp knife. Cook the sausages over medium-high heat turning as needed until browned on both sides.