Polish Sausage

[WstTxSmokes]

After three disasters I decided to take a month off at least from sausage.. 5 days later I’m back at it! I’m pretty sure I figured out my issues… I wasn’t using any digital meat thermometers and was running at least 25 degrees hotter! I’m an idiot. Also bought some bulk hog casings from the sausage maker, they are amazing compared to what I was using, silky smooth. I’m working on a polish sausage from the marinating book.

 

[DougE]

I expect auto correct got you and you meant Marianski book, and those sausages look good from here.

Don't knock yourself too hard, we learn mostly by fixing what we did wrong last time.

 

[WstTxSmokes]

After three disasters I decided to take a month off at least from sausage.. 5 days later I’m back at it! I’m pretty sure I figured out my issues… I wasn’t using any digital meat thermometers and was running at least 25 degrees hotter! I’m an idiot. Also bought some bulk hog casings from the sausage maker, they are amazing compared to what I was using, silky smooth. I’m working on a polish sausage from the marinating book.

Marinski book

 

[WstTxSmokes]

I expect auto correct got you and you meant Marianski book, and those sausages look good from here.

Don't knock yourself too hard, we learn mostly by fixing what we did wrong last time.

Yep. Thanks

 

[JLeonard]

From the looks it you may have redeemed yourself....I'll just you to send me a pound as a impartial taster!

Jim

 

[SmokinEdge]

Looks great to me, but ask any and all questions you may have. Someone around here will always have the answer. But your work looks good to me.

 

[Fueling Around]

Looks good
Without failure, there is no success!
Besides, we get tired of eating our mistakes?

 

[WstTxSmokes]

About to pull at 150 and cold water shower.

 

[WstTxSmokes]

The casing feel so much better and dry. I wonder if that helped too? Using better casings

 

[WstTxSmokes]

Results. They are fantastic… Finally! Ha.

 

[WstTxSmokes]

Results. They are fantastic… Finally! Ha.

 

[WstTxSmokes]

Final thoughts for myself. Be sure meat is super cold and blade is sharp (I bought a replacement), use a digital thermo, spices go a long way ( I think I’ve been over spicing), finally buy a high quality hot casing.

 

[Florida Chris]

W WstTxSmokes

MAN!!!!!!!!! I'm still learning the rules of this forum, but I'm pretty sure you're not allowed to brag without a recipe!!!!!!!!!

Hook us up, brother!

 

[WstTxSmokes]

W WstTxSmokes

MAN!!!!!!!!! I'm still learning the rules of this forum, but I'm pretty sure you're not allowed to brag without a recipe!!!!!!!!!

Hook us up, brother!

Will do! I’ll semd it over tomorrow

 

[JLinza]

Looks good to me, definitely lots of guys that are killer at sausage in here. I'm certain they could answer any questions, one might have.

 

[nlife]

Those look fantastic! I've had a few good batches of sausages and a few not so good. The important part is that you learn from it and move on.

 

[slavikborisov]

W WstTxSmokes

MAN!!!!!!!!! I'm still learning the rules of this forum, but I'm pretty sure you're not allowed to brag without a recipe!!!!!!!!!

Hook us up, brother!

you want recipes..... here you go... i also have a few links in my signature

Sausages recipe book 500+ recipes

Hey guys i found a link from an old post on here. I wanted to print them all. So i spent a couple hours and complied them one by one onto a PDF. Feel free to use as you please. Let me know if you cant open them i can send you a word document. These are not my recipes I just complied from the...

www.smokingmeatforums.com

len poli website is awseome http://lpoli.50webs.com/Sausage recipes.htm
and marinski website https://www.meatsandsausages.com/

 

[WstTxSmokes]

recipe on p 235 of 1001 great sausage recipes but i added a few more spices:

amounts are per kilo
salt : 18g
cure #1: 2.5g
white pepper: 3g
marjoram: .5g (powder)
garlic: 3.5g (powder)
mustard: 2g
black course pepper: 3g (i like the look of it in sausage)
chili powder: 1g

 

[indaswamp]

Looks good to me. Glad you got all sorted out. Temp. is very important for smoking sausages....but now you know! <thumbs up>

 

[driedstick]

Look great!!! Nice job