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Polish Smoked Sausage

A great recipe with tips for the home sausage maker
Course: Appetizer, brunch, Dinner, lunch, Main Course
Cuisine: Polish
Keyword: kielbase, sausage making, smoked sausage

Ingredients

Here is the recipe but this is one time you should read the post to get all the tips. Just reading the recipe may not work.

  • 8 lbs pork butt

Salting Stage

  • 64 grams salt 8 grams per pound
  • 8 grams pink curing salt, insta cure, Prague powder #1 Not Hawaiian pink salt. Must read above. 1 gram per pound.

Seasoning

  • 10 grams freshly ground black peppre on the course side
  • 2 tsp marjoram can sub oregano
  • 15 cloves garlic finely minced
  • 1 tsp sugar
  • 1 tsp allspice

For the grind

  • 1 cup ice water

For Stuffing

  • 32-35 mm hog casing

Instructions

The instructions are in the post. There is to many tips and tricks to just list the steps here. You are embarking on a timely project that one small miss could make or break the outcome so spend a little extra time and read the post. There is no fluff in the post!