How to Make Polish Sausage
Smoked sausage with the flavors of garlic, black pepper, and marjoram.
Servings 70 sausages
Ingredients
- 25 lbs pork butt
- natural hog casings
- PS Seasoning Smoked Polish Sausage Seasoning See below for a homemade version
Homemade seasoning (optional)
- 205 g salt
- 28.5 g Cure#1
- 22.8 g black pepper ground
- 40 g garlic
- 11.4 g dried marjoram
- 4 cups cold water
Instructions
- Rinse the salt from the natural hog casings and soak them in warm water for an hour. Repeat this process for another hour.
- Trim the pork butt into cubes that will fit in your grinder.
- Add seasoning and mix it in with gloved hands.
- Do one pass on a coarse grind (⅜” or an 8-10mm plate).
- Mix in the cure with an electric mixer for 5 minutes. It’s done when the meat sticks to your hand when turned upside down.
- Pack the ground meat tightly into the stuffer to remove any air pockets.
- Feed the casing onto the horn. Tie a knot at the end of the casing.
- Slowly feed the meat into the casing, filling it up ¾ full.
- To form the links. Measure out the first link, pinch, then move over and pinch the second link, then twist. Continue until all the links are made. Tie a knot in the end. Snip between each link.
- Place sausages on wire racks and in your smoker, rotating them every time you increase the temp.
- Start at 110-120°F to dry out the casings for an hour, then increase the temperature to 130-140°F and add the sawdust to get the smoke rolling for 2 to 3 hours.
- Increase the temperature to 170°F until they reach an internal temperature of 155°F.
- Remove the sausages from the smoker and immediately place them in an ice bath for 30 minutes.
- Place them back on the wire racks at room temperature to “bloom” for an hour before placing them in the fridge for another 24 hours to air dry.
- Store sausages in the fridge for a couple of weeks or vacuum-sealed in the freezer for several months.