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

post #1 of 12
Thread Starter 

  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"?

post #2 of 12
If you're looking for the classic recipe, it's super simple.

Here it is.......

http://www.wedlinydomowe.com/sausage-recipes/polish-hot-smoked

Do you want to make a classic Sheboygan type Brat or something else?


~Martin
post #3 of 12

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!

post #4 of 12
post #5 of 12

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

post #6 of 12

... yeahthat.gif .....  boykjo has given you probably the best advice you will ever hear......  

post #7 of 12

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
 

post #8 of 12

  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

post #9 of 12
Quote:
Originally Posted by boykjo View Post

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


It's $84.95 now.

post #10 of 12

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
Meats Gr/Kg Actual Ratio
Pork Shoulder 1000   0
salt 15 0.0 0
sugar 1.75 0.0 0
pepper 2.25 0.0 0
Nutmeg 1.5 0.0 0
Caraway 1.5 0.0 0
Mustard  0.75 0.0 0
Beer 75 0.0 0
       
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.  
post #11 of 12
Quote:
Originally Posted by alelover View Post

 

It's $84.95 now.

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

post #12 of 12

Good tips Dave.

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