Stuffed and smoked some Polish Sausage Today

[Boudie]

Well actually it's a several day process if you've never done it before. First day is cutting up the pork butts, adding cure and the first seasonings. Day 2-4 resting in the fridge. Day 5 the cured meat into the freezer then to the grinder. Add the remaining spices, ice water and give it a good mixing. Day 6 stuff the casings and let rest in the refrigerator. Day 7 on to the smoker




Only able to get 1/2 on the smoker


4 1/2 hrs of slow smoke



Showered and cooling

 

[highsierrasmokin']

Wow!!! Those look amazing!

 

[Texican]

Ooooooh man!! That looks insanely good.

 

[Boudie]

2nd batch cooked to a higher IT for ready to eat. Definitely could have taken a bit more time and shaped a couple of them better

 

[Texican]

Third row, farthest to the left. That's my kind of doneness there. Always prefer them a little crisper than most. I can practically hear that casing snap. Some saltines and a little mustard...cold beer....yes indeed!

 

[Boudie]

Yea a bit of creole mustard puts it over the top for me. Most of the smoked sausage I make ends up in either white beans, red beans or gumbo . Real big on what the smoke and bit of fat does for a dish.

Thanks for the kind comments. Next time I catch pork butts on sale I need to make some more breakfast sausage.

 

[Rupe]

Mmmm. You got drooling @Boudie

 

[Mr.Draned]

Man, now I’m hungry!!

 

[jwintosh]

that looks great! tis an art. well done!

 

[mpomario]

I had to get some tissue.


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