Old World Smoked Polish Sausage

Discussion in 'Sausage' started by rugbywaz, Apr 28, 2014.

  1. rugbywaz

    rugbywaz ImpEx - Users Awaiting Email Confirmation

    A few pictures for the gang. Smoked about 10 hours till temp hit 152.


    Fresh Sausages In Smoker with AMPNS - loaded with Pit Master Blend


    Over 1/2 way there - 8 hours in ....IT 140...bumped it up to 170 to finish


    Second picture at about 8 hours


    And we are done...... fully cooked to 152 degrees. Nice color and texture.
     
    Last edited: Apr 28, 2014
    grimreeper likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Mighty Tasty, Rugby!![​IMG]

    Bear
     
  3. Hey you have some nice looking sticks there!
     
  4. rugbywaz

    rugbywaz ImpEx - Users Awaiting Email Confirmation

    Thanks gents. Means a lot. Lots of time and effort go into this labor of love. But......its worth it.
     
  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]
     
    Last edited: May 2, 2014
  6. Looks like they turned out excellent!!
     
  7. Looks great.  What makes them 'old world', the smoke?   8)
     
  8. rugbywaz

    rugbywaz ImpEx - Users Awaiting Email Confirmation

    Sausage was hand made by a family of Polish descent; in a smoker constructed using Polish ingenuity; while drinking Polish Vodka; and listening to Polka music. If it is not "Old World" then I goofed up the recipe.[​IMG]
     
  9. Yes I see it is old fridge you used, good work indeed. 

    [​IMG]

    Old World Polish Sausage, OK what is the recipe, care to share that with us here?
     
  10. [​IMG][​IMG][​IMG]
     
  11. rugbywaz

    rugbywaz ImpEx - Users Awaiting Email Confirmation

    Pursuant to request......the recipe is as follows:

    Per 10lbs

    9 lbs Pork Butt (have added 1 lb of fat back in past depending on fat level of Butts) (single med-coarse grind)

    1 Lbs  Chuck- Beef (single medium -coarse grind)

    2 Cups Soy Protien

    2 teaspoons Prauge Powder #1

    5 Table Spoons Salt (Kosher)

    2 Table Spoons Marjoram (Polish Perfume)

    5 Cloves of Garlic (If you like lighter garlic, cut in half)

    2 Table Spoons Black Pepper

    1 Table Spoon Sugar

    2 Cups of Water (add more to get a good mix as needed)

    Very basic sausage recipe that I have had great success using.  I believe it was modified off of Kutas via trail and error but am not certain as we have been making this for some time.

    Be rich in all things that truly matter !!!!

    Rugbywaz
     
  12. reinhard

    reinhard Master of the Pit OTBS Member

    Thanks for the recipe!! You did a wonderful job on the polish.  Great color!! This is a lobor of love indeed!!  Reinhard
     
  13. chef willie

    chef willie Master of the Pit OTBS Member

    Nice job all around.....sausage is a wonderful thing to make.....I see some topped off with Old World Kraut in your future with a cold beverage......Willie
     
  14. shoebe

    shoebe Meat Mopper SMF Premier Member

    Those look great. Getting ready to give smoked polish for the first time this weekend. What kind of wood did you use? I was thinking Oak...
     
  15. rugbywaz

    rugbywaz ImpEx - Users Awaiting Email Confirmation

    Wood was pitmaster blend using an AMPS. Pitmaster is a combination of maple, cherry, and hickory......very very nice Thin Blue Smoke.

    I think oak would work just fine as well. I prefer hickory and fruitwoods myself.
     
  16. Really looks awesome....Nice job!...RTB...[​IMG]
     
  17. sam3

    sam3 Smoking Fanatic

    Great looking sausage. Mine is close to yours, I don't use as much Marjoram. I use a whole lot less water too.

    Nice job!
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Wow that looks great - nice job 
     
  19. rob sicc

    rob sicc Smoking Fanatic Group Lead

    Can someone tell me what the Soy protein is needed for?
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    According to "The Sausage Maker":

    Used in Smoked or Cooked Sausages. Binds the fat and meat for a smoother consistency. Cuts shrinkage in the smokehouse by improving moisture retention. Contains 7 times more protein than meat does.

    Bear
     

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