Polish Sausage - cooking recipe

Ingredients

5 lb. pork butt, ground coarse
1/4 c. salt (or less)
2 Tbsp. marjoram (leafy)
2 Tbsp. coarse ground black pepper
3 cloves garlic, crushed
1 1/4 c. water

Preparation

Mix all ingredients with pork.
Mix well.
Add 1 cup cold water slowly, about 1/4 cup at a time.
Mix well, then add another 1/4 cup, mixing until the 1 cup is used up.
(If the meat clings to your hands, add still another 1/4 cup water.)
When cutting the pork butt, do not remove the fat.
Attach funnel to mixer.
Keep funnel wet for casings to slide on.
Tie off ends.
When cooking, use just enough water to cover sausage.
Simmer; boil on low flame and cook about 1/2 hour.