Homemade Sausage Making

I have recently been making a fresh polish sausage for Christmas and Easter. As I learn more from you folks, I realize that the term "polish sausage" is very generic in nature. Probably because we don't know better.

So now I want to turn my holiday breakfasts into the real deal. Can any of our friends here provide their favorite fresh sausage recipe for special occasions? And tell me what the real name is? Rather than "polish sausage"? Also, correct me if my understanding is wrong.

This is what I have been making:

Polish Sausage - Fresh
10 lbs ground pork
2 cups ice water
5 Tb Non Iodized Salt
1 Tb Sugar
2 Tb Black Pepper
2 Tb Garlic
1 tea Marjoram
1 tea ground Allspice

Dave Zac, to keep the order I suggest to answer your request each time in the new topic with the sausage name. Let's not post many recipes in one as they will be difficult to find later.

So I settled on the Kielbasa Biala Surowa recipe I found on the main site. The recipe is similar to what I had other than it used a bit of beef as well. I substituted venison for the beef. I brought some for our company lunch yesterday. Everyone loved it but many couldn't appreciate it.



I was also inspired by Nick to smoke some Kielbasa. I actual used the same mix as the white sausage, added the appropriate cure #1 and Paprika and smoked over Hickory and Oak chips. It too was delicious of course.



Merry Christmas to all!!!

Dave

Man that looks great! You gonna send me some of that for christmas? Haha. What size casing did you use?

Ha ha...we will see what's left after breakfast! You are doing OK yourself my friend

Pretty sure these casings were 32-35's Nick. Picked them up from a semi local butcher a few months ago and repackaged into my usable individual sizes.

Dave, your smoked kielbasa looks fabulous! Was it served hot? I know what you mean by "not all appreciated it". My wife and I just hand-rubbed 4 entire bellies with honey. Cured and smoked it with hickory using ol' Ryteks recipe. We finished and trimmed slabs with cracked fresh black pepper and gave one to our neighbor. She said, "Well, this isn't like REAL bacon is it?" My wife just about fainted. I rolled my eyeballs and just let it go. Some folks will simply never realize what the REAL stuff is. Dave don't be offended by those who don't appreciate your hard work creating a superb product. Chances are they will never appreciate anything of quality in their lives.
Merry Christmas ol' friend. Did you survive that big storm in your area without any problems?
Best wishes, Chuckwagon

Chuckwagon wrote:Dave, your smoked kielbasa looks fabulous! Was it served hot?

Yeah, both were served hot. The smoked was more popular. I however prefer the fresh if I was forced to choose. Prolly because I've been eating fresh polish sausages since I was a kid..way more than smoked.

I know what you mean by "not all appreciated it". My wife and I just hand-rubbed 4 entire bellies with honey. Cured and smoked it with hickory using ol' Ryteks recipe. We finished and trimmed slabs with cracked fresh black pepper and gave one to our neighbor. She said, "Well, this isn't like REAL bacon is it?" My wife just about fainted. I rolled my eyeballs and just let it go. Some folks will simply never realize what the REAL stuff is. Dave don't be offended by those who don't appreciate your hard work creating a superb product. Chances are they will never appreciate anything of quality in their lives.

I'm not offended by these folks...different strokes for different folks, eh? I just feel sorry for them a bit knowing what they are missing out on? Lots of people actually think this stuff just comes from the grocery store. Anything else is phony. Just like your neighbor..."Is this like the REAL stuff?" WHAT??

Did you survive that big storm in your area without any problems?
Best wishes, Chuckwagon

The big storm was well east of us. We only received a dusting...but it is brutally cold out. I don;t know how you endure the mountains year after year my friend. Must be the beauty of other 3 short seasons keeps you grounded? Hope you have a fantastic new year!

Dave Zac

Nice looking links you have there, Dave. "Substituted venison for the beef"...I love that! Made some smoked venison kabanosy earlier in the year... it came awesome.

BBQ Bob