Homemade Smoked Polish Sausage
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- Homemade Smoked Polish Sausage
Ingredients:
7 lbs. pork butt, cut into 2" cubes
3 lbs. beef chuck, cut into 2" cubes
7 cloves garlic, zested
3 tbsp. garlic powder
2 tbsp. sea salt
2 tbsp. coarse black pepper
1 tbsp. whole mustard seeds
1 tbsp. ground mustard
1 tbsp. ground coriander
1 tbsp. ground marjoram
1 tsp. ground rosemary
1 tsp. ground nutmeg
1 tsp. curing salt
1 cup ice water
1 pkg. natural hog casings
Directions:
1. Rinse and soak the hog casings in water, making sure to rinse the inside surface as well. Let them soak at least 1 hour before needed.
2. Combine all the dry seasonings into a small bowl and set aside.
3. Cut meat into 2" cubes, placing the pork into a large bowl and the beef into a medium bowl.
4. Process the meat through a meat grinder, using a coarse grinding plate. While passing the meat through the grinder, add a piece of the beef, after every third or fourth piece of pork, so the ground meat exits the grinder, somewhat blended.
5. Add the ice water to the small bowl, containing the seasoning mixture and whisk until eveny blended. Add the zested garlic and whisk until evenly blended
6. Place the ground meat onto a large baking pan or prep surface and pour the seasoning mixture over the meat. Blend by hand, until evenly blended.
7. Stuff the sausage, by using the hog casing, slid onto the stuffing tube on either a sausage stuffer or the same meat grinder, if it has a stuffing attachment, only if a sausage stuffer is not available. (A sausage stuffer is way easier to use than a grinder with attachment)
8. Once the casing is filled, link the sausage to desired length, by squeezing and twisting the casing.
9. Smoke the sausage for 4 hours with the heat set at 200-220F. (Internal temperature after 4 hours should be 165F, to be considered cooked)
10. Vacuum seal the links and place them in cold water, to prevent shrinkage before storing in a refrigerator or freezer.
11. Sausage can be eaten cold or heated up... Enjoy!!! - แนวปฏิบัติและการใช้ชีวิต
Awesome. Reminds of the old country.
Thanks Tom!!!
Always longing for the old ways...
Polish smoked sausage always my favorite 😍
Mine too!
Fantastic video! Please make more.
Winter project season is upon us... Stay tuned.
Thanks so much for teaching us your craft. I'm going to make these next week. I have a couple more things curing now. But this is the most mouthwatering one. Thanks again excellent video Sir.
You are welcome.
OCIC
OMG that is awesome brother! I was watching this thinking "this guy knows how to make sausage". Great video with the grinding, stuffing, SMOKING. Had a blowout, no problem. Mustard at the end...perfection. What I would do is fry up some onions and peppers and "stuff" myself. Thank You
You are welcome
OCIC
Sausage looks fantastic. For the traditional way of making a Polish sausage I would recommend to marinate chunks of meat before it’s minced. Also a Polish sausage is without beef. Anyway, great job
Great suggestion!
Well, it is with beef indeed, there are many kinds of kiełbasa
Clearly your homemade sausage just can't be compared to a store version. Your sausage is made on a whole new level and is definitely a superior product. Wow..... when you opened that smoker.
Hard to beat a good smokey flavor...
Those sausages and the recipe look great. I love sausages and making different kinds(Italian, Sopresatta, Polish, Kielbasa, Brats, Hot Dogs...). I'm always looking for new recipes to try. Can't wait to give this one a try.
Let us know how they turn out, Mike.
OCIC
@@outdoorcastironcook Just ran across your video again here...YES, you definitely need to invest in a stuffer if you haven't already. I've found that using one works fantastic. And yeah, oh boy that grinder is pretty noisy. I picked up the Cabela's DC Pro and I'll tell you what. When you're ready to replace your present one I highly suggest it. Quiet and powerful. I have the LEM 5 lb stuffer and it also works great. I sometimes wish I had gotten the 7 or 10 lb stuffer but those units are a much bigger unit to store and clean. The 5 works fine. So what if I have to stop and refill it a couple times or more during the sausage making process. I do make large batches sometimes where several of us come together and make large batches of sausages all at once. The stuffer really speeds up the process.
Looks great. Just needs some sautéed onions bell peppers and mushrooms. Thanks for sharing
You are welcome, Billy
OCIC
Thank you for sharing recipe..some are darn .you know what..lol .
You got that right!!! lol
Nice video
Thanks
There is a saying that one does not want to see sausage being made.
I have to disagree, I needed to see this.
Great looking batch of sausage Dean.
Thank you, Joe
Looks incredible dude. Going to try your recipe. 🤘🏼 Ryan from so cal
Awesome! Thank you!
You should pick up some “kosciusko” spicy brown mustard to go with that Kielbasa.
Sounds Yummy!!!
very tasty sausage according to your recipe, nikolay from ukraine
Thanks for liking!
Love the video. Keep um coming.
Will do
OCIC
Another perfection Dean great job!
Thanks, Keith
Dean OCIC
Delicious, well done.
Thank you 😋
Looks yummy
Great video gna make this soon
Dear Fogcrawler! Really enjoy your channel (esp the simplicity!) making sausage is on my bucket list and been studying videos as they appear! Question: do you pierce the casings when you're done with the sausages before smoking them, or do you leave them as is? i've seen some videos where when they're left to hang a day or so they one pokes them to dry out a bit before cooking/storing. Also when you smoke them, does any of that fat render-out? Thanks for sharing and many greetings from an Ex-pat in Austria.
Not worried about air pockets in the Polish because the meat gets cooked during the smoking process, so no piercing.... That would not be the case if the sausage was to be cured over time. The fat does render during the cooking process, but what I do is, place them in vacuum sealed bags and cool them quickly in a sink of ice water, then into the fridge or freezer. That helps re-solidify the fat...Of course, it re-renders when heating them up to serve hot. My recipe is much leaner than other products I've compared it to.
Thanks for reply!
That looks like it turned out great!
It's gonna be hard to keep this stuff around 'til we go camping this Spring... lol
outdoorcastironcook,
You can always make more! 🙌😉
Great video!!👍
Thanks for the FEEDback. Andrew
OCIC
Great video !. Was that recipe from a kit or was it your own family recipe ?. I just didn’t see any ingredients list besides the garlic & the water ?. Great job otherwise (they looked fantastic)!. 👍
Sorry I just noticed the recipe underneath !. Fantastic 👌
Yum
Thank goodness that it wasn't a wet, cold, January day in Summer time.
We'd accept Fog instead! Joanie
NuBU, h
Bella zio!!!
Grazie...
question ? Did you use a water pan for the smoking, Looks yummy going to try it.
Not intentionally, but Mother Nature sure tried to provide one.
Very nice guy ;)
Thanks :)
OCIC
What kind of smoker are you using? Amazing video
It is a Bradley Smoker. Thanks
OCIC
What would the amount be if I wanted to use venison? Loved the video
Thanks, Michael. See the Show More below the video description for the full recipe. OCIC
what did you polish it with?
what smoker do you have
It's a Bradley...
WHAT ARE THE DRY INGREDIENTS ?
While on the video page, click on, "Show More" to expand the text for the full recipe.
Looks great but what is the spices used?
Here they are... but if you expand the text while watching, you'll get the full recipe.
7 cloves garlic, zested
3 tbsp. garlic powder
2 tbsp. sea salt
2 tbsp. coarse black pepper
1 tbsp. whole mustard seeds
1 tbsp. ground mustard
1 tbsp. ground coriander
1 tbsp. ground marjoram
1 tsp. ground rosemary
1 tsp. ground nutmeg
Wow! Beautiful video. You know where one of those snausages would look good? In a Waffle Dog!!
How right you are, Pauline
Joanie
Whats the ingredients?
Check for the recipe on the title page below the video description. OCIC
Ha! Enjoy the 2" of rain (and wind) you are going to get today. "40 more days till spring" ... i.e. Northern California-speak ... we are going to get 40+ more inches of rain until the sun comes out ..." DDDDD
Low rain year so far....January already below normal, and today, 1st of February is in the upper 60's. You never know anymore
OCIC
Still saying most people don't know the planetary change (not the other illogical statements of false science). Geomagnetic north is moving 40/50 miles/year east (from its prior SW corner of Hudsons Bay Canada moving 4/5 miles/year toward NY city) now moving toward Moscow. This does not change the planetary tilt. This does change the Van Allen radiation belts that now hover the aurora borealis (north pole) hole and aurora australis (south) holes, over moving territory that is now not tundra but deep oceanic waters. No more snow albedo effect of a winter-winter or a moderated summer. Now we are seeing a ~400 mile shift for North America in its winter cycle and summer cycle. The equatorial line is no longer as known on the map crossing Central America. In the summer, 400-450 miles north, Guadalajara weather is now SanFran, NorCal is getting Tijuana, and Seattle gets Reno/NorCal weather. In winter it is the entire reverse. Reno/NorCal gets Seattle weather, while Seattle gets Yukon territory weather. SanFran gets Portland/Vancouver weather. The equatorial circle is now moved like an upside down crescent, crossing across Santa Barbara to Bakersfield, across and over NV/AZ/NM and up over TX/OK, and down across the GA/FL panhandle. Friends on the East Coast experience the same extreme northern weather now hitting far south to NC, SC, GA, and FL, worse than what was previously normal. NY friends are getting Nova Scotia weather. In summer, NC/SC are getting Bahama weather, while Florida gets even more southern Caribbean weather. NY then gets Southern weather.
We live in interesting times, with extreme winter, extreme summer, and minimal spring and fall seasons (experienced in greater fashion in the Midwest farming regions).