Polish Sausage Recipe

Fresh Polish Sausage requires .67 oz of seasoning, for Smoked Polish Sausage add .28 oz of cure per pound.

The secrets to making great sausage are to use quality meat. Never make sausage out of old or tainted meat. Use quality non-extracted spices. Quick cures and Prague Powders are not recommended by Hi Mountain Jerky. Follow the instructions exactly, not close. Don’t ever add your secrets until after you have made at least one batch; however, we’d like to point out that Hi Mountain got to where we are today by listening to how other people make their sausage, especially recipes handed down from early-day pioneers. If you have a secret and it makes our product even better, share it with us if you wish.

Instructions:

1. Dice the meat you have chosen into 1” squares. Put into a large mixing bowl.
2. Add the seasonings (just seasonings if you are making Fresh Sausage). See Sausage Seasoning chart for proper amount.
3. Now add ice water. (8 oz. for 15 lbs of meat or 16 oz. for 30lbs of meat).
4. Mix thoroughly
5. Grind through course plate first.
6. Grind through the fine plate. Most home grinders only have two plates, course and fine grind but we suggest using the fine plate along with your stuffing tube to stuff the casings. If you have a plate that is in between use it if you wish. If you are going to make patties you do not use the stuffing tube.
7. The casings provided are natural hog casings and are packed in salt for preservation. When ready to use, remove only what you think you will need. Rinse casings under cold water to remove excess salt and then place in lukewarm water for 1 hour or more (the longer the better). Before stuffing, run a small amount of water through casing to rinse remaining salt out. Slip casing on to stuffing horn, and use only enough pressure to fill the casing firmly. If you have soaked more casings then you need, you can drain all the water and mix a small amount of table salt with the remaining casings and refrigerate. This will hold them for approximately 48 hours; you may also freeze for longer storage.

Fresh Sausage may be refrigerated for up to 24 hours, for longer storage double bag in zip lock bags or vacuum seal and freeze.

Smokehouse:

1. Follow the above instructions for Fresh Sausage except add the cure while mixing the seasonings into the meat. For a 15 lb batch of Smoked Sausage use ½ of the cure provided, mix thoroughly.
2. Grind meat and stuff casings (see #7 & #8 under “For Fresh Sausage”).
3. Place stuffed sausages in refrigerator overnight. DO NOT leave in the refrigerator for more than 24 hours before smoking.
4. When ready to smoke, remove stuffed sausages from refrigerator and let stand at room temperature for 2 hours. DO NOT SMOKE ICE COLD SAUSAGES!
5. Cook in smokehouse to an internal temperature of 156°F (see Cooking Instructions).
Smoker temperatures will vary due to type of smoker, location, outdoor temperature, wind, etc. Smoking meat is fun and easy to do. By following these instructions carefully, you will produce great tasting sausages that look and taste great, and are sure to please everyone! Remember that too much smoke will produce an off taste. If your smoker will not reach the temperature required, leave sausages in the smokehouse until they are dry to the touch. Then turn smoke on, smoke to desired color, and finish cooking in your oven (180° - 200° F) until sausages reach an internal temperature of 156°F. Use a Meat Thermometer for an accurate reading.

1. Lay product on screens or hang on racks.
2. 120°F for 30 minutes or 1 hour depending on the size of the product (product needs to be dry to the touch before starting smoke).
3. 160°F for 30 minutes with smoke "ON".
4. 180°F until product reaches an internal temperature of 156°F.

COOKING TIMES WILL VARY WITH THE SIZE OF THE PRODUCT!

After Smoking the Sausage must be refrigerated or frozen.

Tip: A number of ingredients can be added when making sausage (fresh or smoked) let your taste buds be your guide: onions, garlic, jalapeno's, green chili’s, cheddar cheese, etc.

Mixing Chart