Polish sausage making and smoking

Unknown

Being that Easter Is around the corner and family tradition calls for smoked polish sausage, I was hoping I might follow in my grandfather’s footsteps and make and smoke my own sausage. Anyone ever try this and have some tips?

thirdeye

<p />Patio Daddy-O,[p]I've played with cold smoking Polish and kielbasa and it involves using some curing agents and of course, a cold smoker. I use a Big Chief electric for this task.[p]I do mostly hot smoking of fresh sausages, and the Egg works wonderful for that. I make them into two link sections. The picture above is my set-up on the Large.[p]If you <a href="http://playingwithfireandsmoke.blogspot.com"><span style="color:#33cc00;">Click Here</span></a> you will go to my homepage, just drop down to the sausage section for a quick intro into this fun hobby.[p]The link below will take you to Len Poli's site. Just click Formulations and you will off to a good start.[p]Sausage, it's not just for Easter anymore.[p]~thirdeye~

[ul][li]Sausage[/ul]

Unknown

thirdeye,Thanks for the info, I had a look at the sites and still have a few questions. Since I am mainly interested in Polish Kielbasa and have most if not all the same equipment you use on your site. Can I hot smoke Kielbasa in the BGE a few days before Easter and then simmer it in water as we do with store bought smoked sausage? What is a good wood that would give a traditional flavor? Best Casing to use? And aprox times and temps.
Thanks. [p]

thirdeye

<p />Patio Daddy-O,[p]The store bought sausage is cold smoked (and sometimes even steamed) before packaging and takes advantage of curing agents among other things. It is different than just hot smoking fresh sausage.[p]I use hog casings packed in salt. I rinse them 2 or 3 times then put one end on the kitchen faucet (like making a water baloon) and rinse the inside. Then I put them in another bowl of cold water with the end of the casing hanging over the edge. The last one in is the first one out and no tangles.[p]I've done them both ways, simmered first then smoked and vice versa. I actually like them just smoked as the skin stays snappy and they are moist. I usually hold them in foil pans. I can't say I've ever cooked them a couple of days ahead. Sounds like a field test in your future. (Now, when I grill them I do go for the onion/butter/beer holding bath). Anyway, after smoking you give them a quick dunk in ice cold water and this reduces wrinkling during cooling, it's just an appearance thing. I cook them to 165°-170° internal.[p]I will bow to someone knowledgeable in Polish tradition for the traditional wood. My buddies from Pittsburgh & Milwaukee all use hickory and claim you need a heavy smoke, so that is what I use. I know I don't care for fruitwoods. [p]~thirdeye~[p]