What I did different this time, and it did work very well:
I make Lisiecka style sausage
LINK and decided to combine that process with this sausage recipe with a twist.
The twist, Dave O has a famous ham injection here that uses Kitchen Basics no salt veggie broth. This make the most delicious ham I’ve eaten. That broth specifically makes a special flavor with the pork. So since Lisiecka is very a hammy bite, I wanted to add that broth to the sausage, and since I add up to 1 cup of water to my 5# batch of sausage, the wheel was turning. I also wanted to apply the Polish method of cubing the meat and curing it 24-48 hours then grind and stuff. Time is everything in good sausage flavor.
I cubed all the meat and fat (fat was 2 pounds of belly) in about 1” cubes, making sure that I clean up about 2 pounds as lean with little to no fat, this meat will not be ground. I measured out 1 cup of KB veggie stock then slightly warmed that to a tepid 90-100*F then dissolve .4% phosphate, and .25% cure 1, couple ice cubs to chill. I add the salt and spices to the meat and fat, mix then add the stock (note to self, use 3/4 cup instead of 1 cup) mix well, dissolve .05% erythorbate in 90-100* water then ice cube and add that and mix to incorporate. Then into a zip bag and into the fridge for about 30 hours. Then prep for grind. Separate that 2# of lean no fat cubes, then separate about 1# of class III (fatty connective tissue) then grind what’s left through the 3/8 plate, the class III through the 1/8 plate, add the cubed meat and mix for protein extraction. I stuffed these in 42mm beef middles. The flavor is exceptional and the bite and texture is full. Just wish I had cut the stock back a little because you have to allow for the 2# that’s not ground. I will definitely fine tune on this with some recipes, anyone who has made Dave’s ham will understand, it’s delicious.