polish sausage

Discussion in 'Sausage' started by smokingohiobutcher, Feb 4, 2010.

  1. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Just thought I would post a recipe for polish sausage we sell at work
    it is awesome!

    50# coarse ground Pork (3/8")
    3# Sweet onions ground (3/8")
    wieght taken after grinding
    3/4# Salt
    1/3# Black Pepper
    4.5 oz jar Minged Garlic
    2 cups Leaf marjoram (do not pack)
    http://www.butcher-packer.com/index....roducts_id=606
    [​IMG]

    Mix all ingrediants then stuff in hog casings.
    Has an incredible old style kielbasa taste
    Enjoy
    SOB
     
  2. pandemonium

    pandemonium Master of the Pit

    Only 50 lbs? lol sounds good i just need to do about a third of that amount, thanks for sharing.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm sure looking for some good recipes for sausage. I tried one for andouille sausage out of rytec's book and it called for 2 large onions for 10 lbs of sausage. I cut it back to one onions and it's still really onion strong and doesn't taste anything like any of the andouille I have ever seen or tasted. So Beware all you sausage heads.
     
  4. jak757

    jak757 Smoking Fanatic Group Lead

    Thanks for posting the recipe SOB. I just might give it a shot. It's in my blood so to speak -- my grandparents used to make polish sausage. I'e eaten lots of it...never tried to make it.

    Thanks!
    [​IMG]
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    The recipe I'm using doesn't call for onion, it does call for cure #1 and 3 days in the refrigerator before grinding. I just started an 11 lb batch today to smoke before the game Sunday. Thanks for posting, I'll try your way next time.

    Al
     
  6. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Sounds like a great recipe. I love a good polish sausage, but haven't found a recipe I really like yet. Thanks for sharing it with us.
     
  7. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Be sure you use a good sweet onion...we used a batch of regular yellow onions once and it was way too strong.
    I know a 50 lb batch is kinda big but I figured all you fine intelligent people here could divide it down for yourselves[​IMG] Besides what do you want from me I'm just a dumb ol' meatcutter![​IMG]
    SOB
     
  8. reekslikesmoke

    reekslikesmoke Fire Starter

    What temperature do you smoke it at and for how long? I am going to try this this weekend.

    Reek
     
  9. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Since this doesn't have any cure in it it needs to be a hot smoke...225* -250* till it reaches Internal temp of 160*. I do believe![​IMG]
    SOB
     

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