ITALIAN SAUSAGE AND POLISH SAUSAGE

[smokin pop-pop]

Evening all,
So I have a coworker who wants me to make some FRESH SAUSAGE . So I have mixed and stuffed ITALIAN sausage before ( no smoking just stuff and freeze ) my question is what blend of meat should I use ? the last time I did this I used straight pork loin that I grinded but i'm not sure if this was correct. it tasted OK but I want this to be perfect cause he makes AMAZING MICRO BEER!! that he gives in exchange ! I have made him my bacon and ring bologna that he raved about so I don't want to disappoint with other things. Also I don't know what blend to use for polish sausage? I use CABELAS blend kits in case it matters. TIA for any info

 

[Winterrider]

I did a 50/50 venison pork Italian recently. Used A.C.Legg mild Italian seasoning. I did a light cold smoke.

 

[poacherjoe]

I use ground pork butt and either AC leggs or TSM Italian seasoning. Just add red pepper if you like it hotter

 

[PolishDeli]

Loin is quite lean, so you need to add some fat; e.g., 15%-20% pork belly.
I use butt or picnic, since those cuts have a good meat:fat ratio for sausage making
For Polish white sausage, you can use 10% beef (i use 100% pork, though).

Spice mix for 1000g meat:
-salt 18g.
-pepper (i use black, but white is also good)2g.
-marjoram 2g.
-garlic powder 2.0 (or one small fresh clove).
-Water 80-100g.

Good luck!

 

[SmokinEdge]

Loin is very lean. Add 20% pork fat, or just use a pork butt. Those are almost perfect for fat/meat ratio.
Cabelas sausage mixes are made by PS seasonings, just so you know. Look them up. It’s great stuff.

 

[Hamdrew]

kielbasa is pretty garlicky, majoram-y, pimento-y, clovey

even if using a kit, u could play around with ur spice rack a little.. maybe a little dill and terragon to compliment the marjoram while sharing the anise quality of the clove, maybe roast a little of the garlic or peppers (or use some smoked paprika besides just sweet, maybe chipotle or powdered anchos), etc

 

[indaswamp]

pork butt is king.....

 

[forktender]

Loin is fine if you add some belly too it like 50-50 of each.

 

[Hamdrew]

pork butt is king.....

Best is a pinch or two from everywhere.. some ham, some butt, some loin... Whoever needs or deserves it should get at least one of the cheeks..

My favorites the spare meat that gets trimmed off for STLs and sold as rib tips, if I just had to pick my desert island cut

 

[SmokyMose]

I always use straight pork shoulder/butt for Italian. I do fresh as well, and have my own recipe.
Getting ready to do 5# of Sweet Italian the next couple of days.

 

[bill ace 350]

Pork butt, or like ForkTender said about loin and belly