Smoked Jumbo Polish Sausage Recipe

This is my Grandpa’s Smoked Jumbo Polish Sausage Recipe. I was in the mood to try something a little different than the usual I make. So, I thought this recipe looked like it was worth a try. This is an old family recipe and I hope you try it and enjoy it. Besides, you have the option to make it fresh or smoked. The smoked sausage contains all of the fresh ingredients and then the rest listed.

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Ingredients

Fresh:

10 Lb ground pork

2 Cups ice water

5 Tbsp non iodized salt

1 Tbsp sugar

2 Tbsp black pepper

2 Tbsp garlic

1 Tsp Marjoram

1 Tsp ground Allspice

Smoked:

2 Cups soy protein

2 Tsp instacure N.1

1 Tsp paprika

Note: The smoked sausage contains all of the fresh ingredients and then the rest listed.

Preparation

Place sausage in smokehouse preheated to 120ºF (48.9°C).

Keep for an hour or until the casing is dry.

Gradually raise the temp of the smokehouse to 165ºF (73.8°C).

Apply heavy smoke for about 4 hrs.

Continue to cook sausage until the sausage’s internal temp is 152ºF (11.1°C).

Remove from the smokehouse and cool with cold water until the internal temp is 110ºF (43.3°C).

Allow blooming till the desired colour is reached.

Place in fridge overnight. Then cook or vac pac.

Variety
Pack

This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavours.

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