POLISH SAUSAGE PATTIES

5 Lbs. Pork butt or steak, trimmed	1 Tea. Garlic powder
5 Tea. dried Marjoram	1/4 Tea. Pepper
5 Tea. Salt	2 Cups Water

In a food processor, process pork until coarsely ground (or have butcher grind the meat); place in a large bowl. Add marjoram, salt, garlic powder and pepper; mix well. Add water and mix well. Shape into 20 patties, 4 in. each. Fry in a skillet over medium heat for 20-25 minutes or until thoroughly cooked. 20 servings.

Note: Patties can be frozen. Sausage can also be stuffed into casings to make links.