Polish Smoked Sausage consists of pork, salt, pepper, garlic and optional marjoram
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Polish Smoked Sausage
consists of pork, salt, pepper, garlic and optional marjoram. There is a second version where 20% beef is added to pork but the spices remain the same. This is the hot smoked version known all over the world which is much easier and faster to make than the cold smoked version.
Polish Smoked Sausage- The Hot Smoked Version
1. meat selection
Pork - 5 kg (11 lb). 80/20 meat - pork butt, ham, shoulder or other. About 2 kg (4.4 lbs) lean meat and 3 kg fatter pieces. Meat total : 5 kg (11 lb).
salt pepper garlic
marjoram sugar Cure # 1 Ice water
100 g 7.5 g 3 g 3 g 10 g 14 g 0.47 l
3.5oz 0.26oz 0.10oz 0.10oz 0.35oz
½ oz 16.5oz
5 Tbs. 3 tsp. 1clove 2 tsp
2 tsp.
2 tsp. 2 cups
ingredients
2. curing Cut meat into 2" diameter pieces, and add 2 tsp Cure #1, 1 tsp of sugar and 4 Tbs of salt. Mix well together, pack tightly in a container and cover with a fabric. Or leave some space on top and cover.with a lid. Place in a refrigerator for 72 hrs.
3. grinding Grind the lean meat with a 3/8" grinder plate and the fat meat through 3/16" plate.
4. mixing Add remaining 1 Tbs of salt and all other ingredients including ice water. Continue mixing until the meat becomes glutinous.
5. stuffing Stuff mixture into 32 - 36 mm hog casings and form 30 - 35 cm links (12 - 13"). Prick any visible air pockets with a needle. Keep the total number of links an even number as it will be easier to divide them later into pairs.
6. drying Leave it hanging on smoke sticks in a room where you are working. By the time you are done stuffing the sausage, most of it is already dry. You can leave it hanging there until casings are dry or feel tacky to the touch. If unable to start smoking now, place sausages in a refrigerator where the casings will dry, too.
7. smoking Place sausages in a preheated smoker at 130º F (54º C) with draft dampers fully open. When casings are fully dry apply heavy smoke and keep draft dampers 1/4 open. When smoking, keep on increasing the smoking temperature until you reach 160 - 170º F (71-76º C) range. Sausage is done when the internal temperature reaches 152º F (67º C). Rotate smoke sticks during smoking.
8. cooking see smoking above
9. cooling Remove from smoker and shower with tap water or place smoke sticks on top of buckets with cold water. Remember changing water for cold one. What we want is to quickly cross the danger zone where most microbes thrive, 77 - 112º F (25 - 45º C). When the internal temperature has been reduced to 110º F (44º C) it is safe to hang the sausage at room temperature for 0.5 - 1 hr. This will allow for more moisture to escape from the inside of the sausage and will also develop final color and shine.
10. storing Store in refrigerator.
notes Taste before stuffing, there is still time for last minute changes.