After three disasters I decided to take a month off at least from sausage.. 5 days later I’m back at it! I’m pretty sure I figured out my issues… I wasn’t using any digital meat thermometers and was running at least 25 degrees hotter! I’m an idiot. Also bought some bulk hog casings from the sausage maker, they are amazing compared to what I was using, silky smooth. I’m working on a polish sausage from the marinating book.
Polish Sausage
- Thread starter WstTxSmokes
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
I expect auto correct got you and you meant Marianski book, and those sausages look good from here.
Don't knock yourself too hard, we learn mostly by fixing what we did wrong last time.
Don't knock yourself too hard, we learn mostly by fixing what we did wrong last time.
From the looks it you may have redeemed yourself....I'll just you to send me a pound as a impartial taster! 
Jim
Jim
Looks great to me, but ask any and all questions you may have. Someone around here will always have the answer. But your work looks good to me.
Attachments
Final thoughts for myself. Be sure meat is super cold and blade is sharp (I bought a replacement), use a digital thermo, spices go a long way ( I think I’ve been over spicing), finally buy a high quality hot casing.
W
WstTxSmokes
MAN!!!!!!!!! I'm still learning the rules of this forum, but I'm pretty sure you're not allowed to brag without a recipe!!!!!!!!!
Hook us up, brother!
MAN!!!!!!!!! I'm still learning the rules of this forum, but I'm pretty sure you're not allowed to brag without a recipe!!!!!!!!!
Hook us up, brother!
Looks good to me, definitely lots of guys that are killer at sausage in here. I'm certain they could answer any questions, one might have.
Those look fantastic! I've had a few good batches of sausages and a few not so good. The important part is that you learn from it and move on.
you want recipes..... here you go... i also have a few links in my signature
Sausages recipe book 500+ recipes
Hey guys i found a link from an old post on here. I wanted to print them all. So i spent a couple hours and complied them one by one onto a PDF. Feel free to use as you please. Let me know if you cant open them i can send you a word document. These are not my recipes I just complied from the...
www.smokingmeatforums.com
and marinski website https://www.meatsandsausages.com/
recipe on p 235 of 1001 great sausage recipes but i added a few more spices:
amounts are per kilo
salt : 18g
cure #1: 2.5g
white pepper: 3g
marjoram: .5g (powder)
garlic: 3.5g (powder)
mustard: 2g
black course pepper: 3g (i like the look of it in sausage)
chili powder: 1g
amounts are per kilo
salt : 18g
cure #1: 2.5g
white pepper: 3g
marjoram: .5g (powder)
garlic: 3.5g (powder)
mustard: 2g
black course pepper: 3g (i like the look of it in sausage)
chili powder: 1g
Looks good to me. Glad you got all sorted out. Temp. is very important for smoking sausages....but now you know! <thumbs up>
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Good News Day! Walking with both shoes!!
- Started by sandyut
- Replies: 27
- Blowing Smoke Around the Smoker.
-
The sound of a generator
- Started by pc farmer
- Replies: 26
- Blowing Smoke Around the Smoker.
-
Finally went feeshin!!
- Started by Timber II
- Replies: 24
- Blowing Smoke Around the Smoker.
-
Propane grill recommendations
- Started by PolishDeli
- Replies: 19
- Propane Smokers
-
So I did a thing.....
- Started by Buckeyedude
- Replies: 19
- Field and Stream
