Moms Polish Sausage Recipes

HOMEMADE SWOJSKA POLISH KIELBASA

Steps:

• Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").
• Add the ice water, all of the spices and mix well.
• Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.
• Preheat smoker to 140F, or 150F-160F max if your smoker can't get that low.
• Hang sausages in the smoker and dry for 30-60 minutes, until the skin is dry to touch. Then apply smoke for 3-4 hours.
• Remove sausages once the internal temperature has reached 154F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170F-175F. You may have to go to 195F if necessary. Alternatively, poach the sausages in 167F water for 25 - 30 minutes or until the internal temperature is at least 154F. Poaching is a much quicker and more effective method.
• Cool the sausage down and store in a refrigerator or a freezer.Cooling can be achieved by placing sausage in an ice bath to cool it down quickly. It with result in a fuller, more plump product.Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.A reader suggested another effective cooling technique - placing the sausage flat on a cool surface, like a counter top.

MOM'S POLISH SAUSAGE

Steps:

• Put polish sausage into medium-sauce pan.
• Clean and chop the green pepper and onion.
• Add to pan.
• Put in the tomatoes and beer.
• Simmer for about 1/2 hour.

AUTHENTIC HOMEMADE POLISH SAUSAGE

Steps:

• Have the pork butts ground coarse and place in a large pan.
• Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
• Add the finely mashed garlic and the other above ingredients to the pork butts.
• Mix it well.
• If possible, allow the mixtures to remain overnight in the refrigerator.
• Fill the casings with the meat mixture after washing the casings out with water.
• To cook, place sausage in pot with water, bring to boil.
• Skim, cover and simmer for about 45 minutes.
• Remove form water.
• Place in oven for additional browning at 325 degrees for about 45 minutes.
• The uncooked sausage can also be placed in plastic bags and frozen for later use.