This sausage needs no introduction other than to say it is a fresh sausage that can be cooked and eaten as is or smoked and then cooked.
This is a mild flavored sausage which, when smoked is a gourmet's delight. In fact, that is the only way I prepare it. Unfortunately, I keep forgetting to take of picture of the smoked version.
Polish Sausage Recipe
Note: If you are new to sausage making, please read the general information on the Sausage page and the detailed processing steps on the Breakfast Sausage page linked below.
Pork .............................................1 lb
Salt......(pickling)............................1 1/2 tsp
Black pepper.................................1/4 tsp
Sugar..............................................1/4 tsp
Marjoram.......................................1/4 tsp
Prague #1 (Smoked only)................1/4 tsp
Garlic..............................................1 clove
Measure out spices, and set aside.
Cut meat into 1" strips and grind them through a 1/4" plate. Meat should be as cold as possible when grinding. Partially frozen is best if the grinder can handle it.
Add spice mix to meat and mix thoroughly. Chill in freezer for 30 minutes.
Run the mixture through 3/16" plate.
Stuff into hog casings and air dry for 30 min or until dry to the touch.
Fresh: Refrigerate or freeze immediately after drying.
Smoked: Smoke at 130F for 5 hours.
The smoked version must also be cooked before serving but can be refrigerated or frozen as with fresh sausage. It can also be cooked in the smoker to an internal temp of 155F but I prefer to cook it just before serving.
Jack Schmidling Productions, Inc.
18016 Church Road ~ Marengo IL 60152
Phone:815 923 0031 ~ Email:arf@mc.net