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Polish Sausage with cheese "Q View"

post #1 of 18
Thread Starter 


I got antsy waiting on my bacon to cure so i made up another batch of sausage to keep me busy.Only this time i added cheese to it and smoked with cherry wood. Turned out really good.


Here it is stuffed and ready for a few days in the fridge.



In the smoker early yesterday morning.You can see the AMNS loaded with cherryicon14.gif






6 hours of smoke and a total of 7 hours later they are ready!






These turned out really good.First time i used the cherry wood and I'll have to say I'm a fan so far. I had a Boston Butt going at the same time on the other smoker so we eat good last night.Pulled pork and homemade sausages make a great supper. I vacuum packed the rest and put in the freezer.


Hope you enjoyed taking a look.





The recipe is simple but good.


11 lbs Pork (5kg)

5 Tbsp salt (90g)

3 tsp black pepper  (7.5g) 

3 cloves fresh garlic (9g)

2 tsp marjoram  (3g)

2 tsp sugar (10g)

2 tsp Cure #1 (12g)

2 cups ice water

1 or 2 cups high temp cheese 


Mix all ingredients together and stuff casing.Store in fridge 24 hours then smoke.Pre heat the smoker to a temp of 130F and added the meat with vent fully open.Once the casing is good and dry add smoke and move vent to 1/4 open. Slowly bumped up the temp 5 degrees at a time to 170F,Your looking for an internal temp of 154F. Once IT is reached remove the sausage from smoker and place in a cold water bath till IT is reduced to 110F. Then you can hang to at room temp a few hours to help develop final color.  Store in fridge or vacuum pack and freeze. 




Edited by Metal Man - 3/28/11 at 4:58am
post #2 of 18

That sausage looks fantastic...I love the taste of cherry smoke on long beef smokes also. I could see tailgating at a Packer game with a few yards of that Polish sausage...drool.gif

post #3 of 18




post #4 of 18

Pulled pork and sausage...man I'd be in heaven. Nice smoke!

post #5 of 18

Awesome looking sausage there metal man. Nice color outside and great inside. Those AMNS sure do put out some nice sausage.... I wish I could get that color out of my rig. I just added 2 amazen smokers to my cooker and got better color but not enough I may try a longer cold smoke to get the color like yours



post #6 of 18
Thread Starter 

Thanks guys.


boyjko i cooked the sausage low low and slow. I pre heated the smoker to a temp of 130 and added the meat.Once i was sure it was good and dry i added smoke and slowly bumped up the temp 5 degrees at a time to 170 for a final internal temp of 154 in the sausage. I stated in the first post i cooked it 7 hours but after thinking about it it might have been closer to 8 hours.

post #7 of 18

Nice, got a recipe you can share. I have about 6 lbs of high temp cheese left and need to use it.


Thank you


post #8 of 18

Man that looks great. Nice job

post #9 of 18

Great looking sausage.  I would take a length of it without question....

post #10 of 18
Thread Starter 



I had the recipe here but edited it to move it to the original post at the top.


Edited by Metal Man - 3/28/11 at 5:02am
post #11 of 18

Excellent looking sausage there Metal Man! Great job! I printed the recipe out for future use, thanks!

post #12 of 18
Thread Starter 

Thanks SmokinAl


Me and the wife cut one up today to eat with lunch. This sausage is good cold or hot. I took a closer up pic to show the texture a little better.



post #13 of 18

Great looking sausage, I will have to give some a try with cherry smoke

post #14 of 18

Love those close up shots! Great job, Buddy!

post #15 of 18

post #16 of 18

awesome looking sausage, thx for posting the recipe....can't wait till I get into sauagae making.....so much to smoke, so little time

post #17 of 18

Very nice sausage!!!



post #18 of 18
Thread Starter 
Originally Posted by boykjo View Post

LOL every time i hear that song i think of "Ferris Bueller's Day Off "


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