Smoked Polish Sausage

Discussion in 'Sausage' started by freiesleben, Feb 29, 2016.

  1. freiesleben

    freiesleben Meat Mopper

    Hi All,

    Have made some pretty disappointing batches of sausages(pretty new to the sausage making). So now I wanted to try again. This time with "Smoked Polish Sausage" from the recipe book of Ryan Farr.

    This is the best result I have reached so far, nice and juicy with good smoke flavor.

    I smoked the sausage at different temps., low to high(this is the cooker's temp):

    - 150f for 2 hours(the minimum my controller can do)
    - 160f for 1 hour
    - 170f for balance time (approx. 1.5 hours)

    I reached IT of 145f when I pulled them and let them cool on the counter before put them in the fridge to set over night.

    This evening for dinner I took three of them and threw on the grill(Weber Gas Grill) and gave them approx. 20 minutes at 275f to get the IT. The results are great :)



    Test patty, nice and juicy


    Ready to go into the smoker :)


    Fresh out of the smoker


    Dinner is served :)
     
    shoebe likes this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nothing wrong with that meal. When it comes to meat recipes, check here with a Search of what you want. There are many recipes to choose from and all are guaranteed safe. Lots of bad info on the net when it comes to Cured meat...JJ
     
  3. freiesleben

    freiesleben Meat Mopper

    Thanks JJ, I find the recipes from the book I have received as a present from my wife safe as well :) But yes I am checking in here as well with regards to IT etc :)
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job on the sausage!

    It looks delicious!

    Al
     

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