Discussion in 'Sausage' started by nepas, Nov 24, 2012.
Made a small lengths for some lunches.
Looking good so far Nepas. hope it turns out good for you. I am getting ready to try my hand at sausage making next, I hope Santa brings me a stuffer. I have been doing a bit of traveling, and will be home until Jan 14. so I will have a bit of time to try sausage. Take care and smoke it up. Steve
what ingredients did you use? And, basically, what is the difference between smoked sausage and polish sausage?
Just some ground pork & beef fat i had in freezer.
Its like a small polish.
3 lbs lean pork or (beef)
1 lb pork but (fatty
1 lb beef fat
1 t cure 1
2.5 T non iodized salt
1 T dextrose
1 T garlic granuels
1 T ground mustard
1 T white pepper (i added the T + 1 t)
1/2 t nutmeg
1/2 t cardamom
1/2 t cayenne
1/2 cup cold water (opt)
Sheep or hog casing. I used sheep
Most of the European sausage is the same and had migrated to the USA. Czech, Slovak, Ukraine, USSR, Polish, Germany. Pork, beef and game meats just different spices.
Nice lunch treats
Looks great Rick.....
Thats 5lb worth? Looks bigger than sheep casings. Sliced photo looks good, and I'm sure it is!
Lookin good Rick.
Hanging is just a couple pounds worth. I gave the rest away for a guy to smoke up.
Looks outstanding and thanks for the recipe!
What IT did you smoke it to?