Anyone have a recipe for polish sausage for a first timer?

Discussion in 'Sausage' started by delarosa74868, Nov 24, 2012.

  1.   I have learned alot from this site, I have mastered  ribs, chicken, brisket(sort of), pork butt, bacon and jerky.  Now Im craving something new to try.  I want to try some polish sausage.  I have a kitchenaid mixer and Im getting the meat grinder and sausage stuffer attachments soon.  What about brats, I like those too.  Is that a "sausage"?
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I made several batches of these and really liked it. The recipe I have is

    3 lbs trimmed venison (grinder size hunks)

    2 lbs pork butt (grinder size hunks)

    2 TBS garlic powder

    2 TBS kosher salt

    2 TBS sugar

    1TBS fine ground black pepper

    2 TBS papricka

    1 teaspoon dried marjoram

    1teaspoon mace

    1 teaspoon celery seed

    1 teaspoon #1 cure (prague powder or Instacure)

    1 cup ice water (optional)

    The 2lbs of ground pork butt was originally all pork fat. I'm trying to head off the doc so I used all pork butt which is 80/20.

    I don't eat diet anything and using pork butt instead of pure fat still tastes great.

    http://www.smokingmeatforums.com/t/126930/venison-polish-sausage

    I would take Martin up on his brat recipe, it is a classic!
     
  3. s2k9k

    s2k9k AMNPS Test Group

  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Save yourself some headache.......I wouldnt bother with the stuffer attachments for the grinder. I would get a dedicated stuffer....  64.95   heres the link

    http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252

    The johnsonvill brats you buy in the store are fresh sausages (without cure). Hillshire farms smoked sausages are ready to eat (with cure)

    Joe
     
    Last edited: Nov 25, 2012
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    ... [​IMG]  .....  boykjo has given you probably the best advice you will ever hear......  
     
  6. genek

    genek Smoke Blower

    Boykjo has it right, I have the Kitchen Aid and the grinder and stuffer tubes. The tubes are cheap and don't work well. I tried a horn type stuffer that worked OK on summer sausage but when I tried to stuff small casings for breakfast sausage, I had more blow by the piston than went into the casings.

    I got the Grizzly stuffer and it is a joy to use compared to the others. It works. The price is right (I paid $5 more for mine.)

    GeneK
     
     
  7. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      The few stuffer attachements that I have tried seem to not be worth the effort. If you intend to make your own sausage/brats, I would get a dedicated stuffer. Keep in mind that 'smoked sausage' and 'brats' are not the same. For safety, please do a little research. ( Or just ask Boykjo!)

       Mike
     
  8. It's $84.95 now.
     
  9. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Here is my Kielbasa recipe along with step by step instructions

    http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy

    If you want to try brats this is my recipe:
    Beer Bratwurst
    MeatsGr/KgActualRatio
    Pork Shoulder1000 0
    salt150.00
    sugar1.750.00
    pepper2.250.00
    Nutmeg1.50.00
    Caraway1.50.00
    Mustard 0.750.00
    Beer750.00
        
    Grind pork through 3/8th die---Add spices -mix throughly.  When ready to stuff add beer and mix until sticky.  Stuff, cook and you are ready to eat.  
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    That's the best price around for a good stuffer....  If you get it, be sure to lube the o-ring (crisco) and SS stuffing chamber with spray veggie oil...  also order a couple extra o-ring just to have them around .... only $1 each and worth it....

    As with any stuffer, do not bottom out the plunger and keep turning.... stuff will break....    

    Dave
     
  11. Good tips Dave.
     

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