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Stuffed and smoked some Polish Sausage Today

Boudie

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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

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Only able to get 1/2 on the smoker
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4 1/2 hrs of slow smoke

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Showered and cooling
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Texican

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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

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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.
 
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