Smoked Polish Sausage

Wanasmoke

Starting to stockpile sausages as we approach spring.....tried a new recipe for smoked polish sausage.
 
Ground everything and stuffed into casings yesterday. Let them dry out in the fridge overnight. 

Smoked at between 150 - 180 until IT just north of 150. Pulled and dropped into ice bath for 10 min. 


Worked up a bit of a thirst...

Packaged most of them up for the freezer but cooked up some for dinner. Kept 2 unsmoked just to note differences. 


Smoked sausages had a much more intense flavor compare to fresh. Both solid but preferred smoked. Tasty on a bun tonight but would also be really good sliced up in a pasta dish. 

Book is great for sausage tips and unique recipes:

http://www.amazon.com/Sausage-Making-Definitive-Guide-Recipes/dp/1452101787

500

Wow. Impressive effort. And I just buy Johnsonville and call it done. 

20stone

Those look awesome.

I was surprised to see Cure #1 in the recipe.  I am curious how much longer they can be held (without freezing) with the cure. 

theyolksonyou

Damn  I've had casings in the fridge for longer than I care to admit. Nice work. 

The Cen-Tex Smoker

I just happen to have all those ingredients on hand. Thank you very much.

StillH2OEgger

That looks just awesome. Great stuff.

20stone

The Cen-Tex Smoker said:

I just happen to have all those ingredients on hand. Thank you very much.

I guess we need to find a ranch where we can go chop up some raw material.

Canugghead

Great job, definitely on my to do list, thanks for sharing.

Coincidentally, I just ordered a precision scale that measures in 0.1 gram increments, mainly for weighing bacon, sausage, curing and curry ingredients.

Golfguy77

Great job!  Looks tasty!

johnkitchens

You had me at smoked sausage! Wow those look great. I love sausage cooked on the egg. I wish we were neighbors.