Polish Smoked Sausage (Hot Smoked)
Polish Smoked Sausage consists of pork, salt, pepper, garlic and optional marjoram. This is the hot smoked version known all over the world which is much easier and faster to make than the cold smoked version that was more popular in the past.
| Meats | Metric | US |
|---|---|---|
| pork | 1000 g | 2.20 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| sugar | 2.5 g | ½ tsp. |
| pepper | 2.0 g | 1 tsp. |
| marjoram | 1.0 g | ⅔ tsp. |
| garlic | 3.5 g | 1 clove |
| cold water | 100 ml | ⅜ cup |
Instructions
- Grind the lean meat with a 3/8” grinder plate and the fat meat through 3/16” plate.
- Mix everything together adding cold water.
- Stuff mixture into 32 - 36 mm hog casings and form links 12 - 13” 30 - 35 cm.
- Hang on smoke sticks for 1-2 hours at room temperature
- OR place sausages in a preheated smoker at 130º F (54º C) with draft dampers fully open.
- When casings are fully dry apply heavy smoke and keep draft dampers 1/4 open. Smoke for 60-90 minutes. Keep on increasing the smoking temperature until you reach 160 - 170º F (71-76º C) range. Sausage is done when the internal temperature reaches 154º F (68º C).
- Remove from smoker and shower with water or immerse sausages in water.
- Store in refrigerator.
