Hi all! It's been awhile since I've posted. Work has been crazy.
Polish dogs aren't a "thing" in Missouri, so I decided to try my hand at making them.
I couldn't find a recipe here, or in any of my Marianski books, so I used The Sausage Makers "polish sausage" mix.
This was only my second time using sheep casings... They are delicate! I took my time, and had only one blowout, so I'll take that as a win.
I mixed 9 pounds of pork shoulder with one pound of additional pork fat. I did an initial corse grind on the meat, then 2 more grinds through a 3mm plate. I rechilled the farce after each grind. I really like the texture of the meat - it's not a smooth emulsion, but there are no chunks of meat either. I mixed ice chips in with the meat at each grind.
I stuffed and linked them, and let them cure overnight. The next day I lightly smoked them with cherry wood in my red roof smoker for about 45 minutes, then pulled them and finished cooking in a sousvide bath at 162° until I got an IT of 158°. I pulled them from the bath, and showered them with cool water, and then let them bloom on the counter for about an hour.
These turned out fantastic! A very mild smoke, and a nice snap to the casing, along with a nice, moist uniform texture. I'll definitely make them again.
Polish dogs aren't a "thing" in Missouri, so I decided to try my hand at making them.
I couldn't find a recipe here, or in any of my Marianski books, so I used The Sausage Makers "polish sausage" mix.
This was only my second time using sheep casings... They are delicate! I took my time, and had only one blowout, so I'll take that as a win.
I mixed 9 pounds of pork shoulder with one pound of additional pork fat. I did an initial corse grind on the meat, then 2 more grinds through a 3mm plate. I rechilled the farce after each grind. I really like the texture of the meat - it's not a smooth emulsion, but there are no chunks of meat either. I mixed ice chips in with the meat at each grind.
I stuffed and linked them, and let them cure overnight. The next day I lightly smoked them with cherry wood in my red roof smoker for about 45 minutes, then pulled them and finished cooking in a sousvide bath at 162° until I got an IT of 158°. I pulled them from the bath, and showered them with cool water, and then let them bloom on the counter for about an hour.
These turned out fantastic! A very mild smoke, and a nice snap to the casing, along with a nice, moist uniform texture. I'll definitely make them again.
