Rub on sausage ?

Discussion in 'Sausage' started by ipyrek, Feb 4, 2012.

  1. I have some fresh (uncooked) venison polish sausage, I'm going try something today while I'm doing a rack of baby back ribs. I'm going to put some of Jeff's rub on the sausage and put it in the smoker while I do the ribs. My meat processor that did up the sausage didn't put much seasoning in the meat so I'm hoping this will add a little extra to it. Has anybody else tried this ? I'll let you all know how this turns out.
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    The issue will be the rub won't want to stick to the casings.
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    The polish is stuffed into casings right?
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    A typical Polish Sausage is Salt, Pepper, Garlic and Marjoram with some calling for Mustard Seed...You can try Rubing the Sausage with Mustard then add the other 4 herbs and spices...JJ
  5. The ribs turned out Great !      I only put rub on half of the sausage, it stuck ok, but is not the right seasoning for polish sausage, it was OK but too sweet.   The other half I left plain turned out Very Good, the smoke helped enhance the seasoning in the sausage, took two hours at 225* and it was done at 165* and stayed tender and juicy.
    Last edited: Feb 5, 2012

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