Polish Sausage with cheese "Q View"

Discussion in 'Sausage' started by metal man, Mar 27, 2011.

  1. metal man

    metal man Fire Starter

    I got antsy waiting on my bacon to cure so i made up another batch of sausage to keep me busy.Only this time i added cheese to it and smoked with cherry wood. Turned out really good.

    Here it is stuffed and ready for a few days in the fridge.

    [​IMG]

    In the smoker early yesterday morning.You can see the AMNS loaded with cherry[​IMG]

    [​IMG]

    6 hours of smoke and a total of 7 hours later they are ready!

    [​IMG]

    [​IMG]

    These turned out really good.First time i used the cherry wood and I'll have to say I'm a fan so far. I had a Boston Butt going at the same time on the other smoker so we eat good last night.Pulled pork and homemade sausages make a great supper. I vacuum packed the rest and put in the freezer.

    Hope you enjoyed taking a look.

    Edit:

    The recipe is simple but good.

    11 lbs Pork (5kg)

    5 Tbsp salt (90g)

    3 tsp black pepper  (7.5g)  

    3 cloves fresh garlic (9g)

    2 tsp marjoram  (3g)

    2 tsp sugar (10g)

    2 tsp Cure #1 (12g)

    2 cups ice water

    1 or 2 cups high temp cheese  

    Mix all ingredients together and stuff casing.Store in fridge 24 hours then smoke.Pre heat the smoker to a temp of 130F and added the meat with vent fully open.Once the casing is good and dry add smoke and move vent to 1/4 open. Slowly bumped up the temp 5 degrees at a time to 170F,Your looking for an internal temp of 154F. Once IT is reached remove the sausage from smoker and place in a cold water bath till IT is reduced to 110F. Then you can hang to at room temp a few hours to help develop final color.  Store in fridge or vacuum pack and freeze.  
     
    Last edited: Mar 28, 2011
  2. That sausage looks fantastic...I love the taste of cherry smoke on long beef smokes also. I could see tailgating at a Packer game with a few yards of that Polish sausage...[​IMG]
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    OH YEAH

    NICE
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Pulled pork and sausage...man I'd be in heaven. Nice smoke!
     
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Awesome looking sausage there metal man. Nice color outside and great inside. Those AMNS sure do put out some nice sausage.... I wish I could get that color out of my rig. I just added 2 amazen smokers to my cooker and got better color but not enough I may try a longer cold smoke to get the color like yours

    [​IMG]
     
  6. metal man

    metal man Fire Starter

    Thanks guys.

    boyjko i cooked the sausage low low and slow. I pre heated the smoker to a temp of 130 and added the meat.Once i was sure it was good and dry i added smoke and slowly bumped up the temp 5 degrees at a time to 170 for a final internal temp of 154 in the sausage. I stated in the first post i cooked it 7 hours but after thinking about it it might have been closer to 8 hours.
     
  7. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Nice, got a recipe you can share. I have about 6 lbs of high temp cheese left and need to use it.

    Thank you
    Robert
     
  8. tyotrain

    tyotrain Master of the Pit

    Man that looks great. Nice job
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great looking sausage.  I would take a length of it without question....
     
  10. metal man

    metal man Fire Starter

    Edit:

    I had the recipe here but edited it to move it to the original post at the top.
     
    Last edited: Mar 28, 2011
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent looking sausage there Metal Man! Great job! I printed the recipe out for future use, thanks!
     
  12. metal man

    metal man Fire Starter

    Thanks SmokinAl

    Me and the wife cut one up today to eat with lunch. This sausage is good cold or hot. I took a closer up pic to show the texture a little better.

    [​IMG]
     
  13. Great looking sausage, I will have to give some a try with cherry smoke
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Love those close up shots! Great job, Buddy!
     
  15. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

     
  16. chef willie

    chef willie Master of the Pit OTBS Member

    awesome looking sausage, thx for posting the recipe....can't wait till I get into sauagae making.....so much to smoke, so little time
     
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Very nice sausage!!!

     Craig
     
  18. metal man

    metal man Fire Starter

    LOL every time i hear that song i think of "Ferris Bueller's Day Off "
     
     

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