Pork, water, salt, garlic, black pepper, marjoram, sugar

Cook Polish sausage until it reaches a minimum internal temperature of 160°F for safety, inserting a meat thermometer into the thickest part. The sausage is fully cooked when a thermometer reads this temperature, and the juices run clear instead of pink when sliced.

Grill: Preheat grill to medium heat. Grill sausages over indirect heat, turning occasionally until browned and fully cooked.  Cook to a minimum internal temperature of 160o F.

Pan-Fry: Heat a non-stick skillet over medium heat. Cook sausages, turning occasionally until browned and heated through. Cook to a minimum internal temperature of 160o F.

Stovetop (Simmer): Place sausage in a pot of water and simmer gently until the internal temperature reaches 160o F. Avoid boiling, as this can make the casing tough.

Bake: Preheat oven to 375°F. Place sausages on a baking sheet and bake until fully cooked. Cook to a minimum internal temperature of 160o F.

To store fresh Polish sausage, keep it refrigerated at or below 40 F, where it will last for 3-5 days, or longer if vacuum-sealed. For long-term storage, freeze the sausage. Once thawed, use the sausage within 3-5 days.