Polish Smoked Sausage (reduced-fat)

Meats	Metric	US
lean pork	800 g	1.76 lbs.
oil emulsion*	100 g	0.22 lbs.
water	100 g	2 Tbsp

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	1/2 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. Add salt and Cure #1 and mix well with meat.
2. Mix dextrose, spices and fat replacer with ground meat.
3. Add oil emulsion and mix all together.
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 120 F (49 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 170 F (76 C). Sausage is done when the internal temperature reaches 154 F (68 C).
8. Remove from smoker and shower with water or immerse sausages in cold water.
9. Store in refrigerator.

Notes