Polish Smoked Sausage (non-fat)

Meats	Metric	US
lean pork	850 g	1.87 lbs.
water	150 g	2 Tbsp

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	1/2 tsp.
Sausage Maker Fat Replacer	8.0 g	2 tsp.
carrageenan	5.0 g	1 tsp.
dextrose	10.0 g	2 tsp.
pepper	3.0 g	1 tsp.
garlic	3.5 g	1 clove
marjoram	1.0 g	2/3 tsp.

Instructions

1. Grind meat through 3/8" (10 mm) plate.
2. Add salt and Cure #1 and mix well with meat.
3. Mix dextrose, spices, fat replacer with ground meat and water.
4. Stuff mixture into 32 - 36 mm hog casings and form 12” links.
5. Hang on smoke sticks for 1-2 hours at room temperature OR
6. Place sausages in a preheated smoker at 120º F (49º C) with draft dampers fully open.
7. When casings feel dry partially close the exit smoke damper and apply smoke for 60 minutes. Keep on increasing the smoking temperature until you reach 170º F (76º C). Sausage is done when the internal temperature reaches 154º F (68º C).
8. Remove from smoker and shower with water or immerse sausages in cold water.
9. Store in refrigerator.

Notes