Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
reinhard1

Smoked Polish Sausage

17 posts in this topic

Time for polish sausage again.  Some of this will go to deer camp [probably most as usual].  Added some crushed red pepper to it this time along with the extra mustard seeds and of course plenty of diced garlic.  25 pounds of polish.   16 pounds of pork butt and the rest 80/20 ground beef.  My grandfather in Germany had a butcher shop and he added beef to all of his sausage so I'm doing the same.   Heck even my breakfast sausage has some beef in it.   I ground the meat yesterday and mixed everything up well.  Also got the hog casings ready to go.  I'ts important to leave the casings in the fridge overnight after you rinsed them through and stored them in water.  Makes them nice and soft and easy to slip on the stuffing tube.  So today I will stuff the sausage into links and cold smoke them for a few hours and then crank the heat up to get them done.  Here is the start and I'll post the step by steps as the day goes.  good luck.IMG_2365.thumb.jpg.44d505adeec672715307d

 

I ground the meat only once through my medium plate.  If you look at my blog at the polish sausage step by step in the Homemade Sausage page,  you will see that I used to grind the meat once through the course plate and then mixed everything up and then I ground the mix one more time through the medium plate.  That worked well and gave it a finer texture but I like just grinding it once through for a courser texture on polish now.  For Kielbasa I run the meat through the course plate twice.

 

IMG_2366.thumb.jpg.b37283b949d7787707101

 

Here is everything mixed up and ready to go into the fridge for a overnight stay for everything to meld together.  The cure needs to meld in overnight especially.  More to come.......

leechlake, Boar, RebelSS and 2 others like this

Share this post


Link to post
Share on other sites

Awsome, Im looking for a braut or polish recipe to do with bear/beef or bear/pork,  lookinfg forward to watch tis.

reinhard1 likes this

Share this post


Link to post
Share on other sites

Looks like I wont be stuffing and smoking until tomorrow.  Have to watch the little one while my wife takes the other kids to the corn maze.  The mix will be just fine for one more day.  Grandkids rule.  good luck.

Share this post


Link to post
Share on other sites

Those hog casings Reinhard? That's my next stuffing adventure,  my salami turned out really good so it's on to some brats...or perhaps some swedes ;)

reinhard1 likes this

Share this post


Link to post
Share on other sites

Ya, those are hog casings.  Polish are still cold smoking.  Will be turning up the heat soon..  Chili dogs next for me.  good luck.

Share this post


Link to post
Share on other sites

That's a meat tenderizer Boar.  i use that for putting the small holes in the casings at points for easier stuffing and to break up any air pockets.  The thing has very small sharp points so it's handy.  Heck a simple corn cob holder with the two prongs work great also.  I also use it for larger pieces of meat like a pork butt when I brine them for cottage ham.  I use it also if I want a marinade to get inside meat faster.  More pics and stuff to come.    good luck.

Edited by reinhard1

Share this post


Link to post
Share on other sites

Here are some more pics from yesterday.  good luck.IMG_2373.thumb.jpg.2283a58d4d0a357853dc9

 

Lining up the links for the cold smoke to come.

 

IMG_2374.thumb.jpg.c061cb68d23955aa8484d

 

You can see the red color of the meat through the casings from the cure.

 

IMG_2381.thumb.jpg.26dce9eebed1746866772

 

Getting some cold smokin on those links.  I had them with the cold smoke for about 5 hours.  Then I crank up the heat and finish them off when the internal is around 155-160 deg.

 

IMG_2382.thumb.jpg.5651d965e9cb9487751d8

 

Here are some that just came out of the cold bath.  Once the polish has the right internal temp. I pull them and put them in cold water to stop the cooking process.  This stops any shrinkage and you won't have those wrinkles in your casings.  I only keep them in the cold water for around 5 minutes.

 

IMG_2384.thumb.jpg.91198c31c402e29f832d9

 

Some more that came out of the smoker.

 

IMG_2386.thumb.jpg.14d87490c3e2193e1a5e9

 

Closer look.

 

IMG_2393.thumb.jpg.1b33a61b583b6ce3b30da

 

Here they are for a sample that I simmered in water for about 10 minutes for a taste.  I added 2 tablespoons of crushed red pepper to this 25 pound batch along with 4 tablespoons of mustard seeds.  Got a little kick to them, but just right.  Should be a hit at deer camp.

 

IMG_2392.thumb.jpg.b5ac5e3965e8e9ea700ac

 

All vac packed and now to date and label them, and then off to the freezer.  good luck.

Share this post


Link to post
Share on other sites

I have a large chest freezer in the garage.  I bought it when I used to process deer in my garage for 10 years.  Very handy LOL.  good luck.

ThunderLund78 likes this

Share this post


Link to post
Share on other sites

Thanks everyone!!  I just posted my whole process on my blog [kind of a long one] for those who want the recipe and the step by step.  Now to make some chili dogs.  Just put two more half boneless loins in the brine for CB also.  good luck.

Share this post


Link to post
Share on other sites

There is some very good reading here.  I have been away way to long!!!   Rienhard you refer to your blog.  Where do I find that at?    Probably right in front of me and I just don't see it...LOL

 

reinhard1 likes this

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0



  • Posts

    • Good luck.  Hope your efforts pay off.
    • I'll be getting out again on Tuesday with the bow. It has been very hard finding time to get out this year, between work and a 4 month old at home. Last time out I spent 12 hours in the blind and saw quite a few birds during the middle of the day. Had multiple times where I thought it was going to happen but the Toms wouldn't commit 100%. Making a small adjustment this go round and hoping things come together.
    • Was thinking for hunting and maybe put a plow on it to use at my place up north. Wouldn't be my main driver. Was thinking around 15K for budget but that was before I did much looking mostly on line so far. But might step up in price for the right rig. And a lot of that would depend if I liked the newer V6 engine and 5 speed auto or 6 speed trany and less miles etc. Just by looking at dealer prices on line I would think a guy could find a pretty nice late model for around 20 or less. I think if I bought a nicer later model I would drive it more as they look like they have made the interior a lot nicer and more comfortable than the older ones. On the other hand if I ran across a real clean older one with the in line 6 and not to many miles for the right price that would be an option to. The drawback to a newer shiny one it might take a while before I ran it down the brushy trail.  
    • I am submitting this bird for Sutty on his behalf.     Forum Member: Sutty          
      Date: April 28, 2017
      Team Name: Team 2
      Youth Hunter(17 or younger): No
      Turkey Subspecies: Eastern
      State/Province Bird was Harvested In: Minnesota
       
       
      Turkey’s Stats
      Beard Length 10 inches
      Spur Length 1 & 3/16" 
      Weight 22lb 4oz
      I certify that the measurements listed above are accurate to the best of my ability.
      Forum Member: John Sutton                       Date: 4/28
      Witness: Josh Tschida                     Date: 4/28          
    • Our MN hunt this year was just about as easy as they come.  Sutty and I arrived at different times, he was late, and set up on opposite sides of the field as planned.  I could hear the birds gobbling in the valley below in their usual spot, and they sat there a long time in the cold.  Sutty couldn't see because he was on the back side of a finger of trees because he didn't want to spook anything out since he was late...  Eventually they got down and proceeded to sit on the far hill for a while longer.  I could see a 6 or so males, but suspected most were jakes, and a few hens.     Just when I was getting tired of waiting, about 8:30am, I saw one gobbler enter the field and walk straight towards Sutty's position.  As the bird got in front of Sutty, another nice gobbler came into the field.  I called to him but he wanted nothing to do with me.  Sutty shot the first bird, and the second one didn't know what happened.  Of course Sutty came running out of his blind and scared off the second bird that he didn't even know was there.      Sutty just bought a new house and had to head home asap to help his wife with packing things, and his daughter didn't seem too interested in shooting her own bird this year.  Now that she saw how ridiculously easy it is she probably won't be interested next time either.      I figured I should get to the edge of the field the birds were coming out on, and as I started moving my blind I bumped some hens that hadn't yet come up all the way out of the valley.   I finished getting my blind in place and sat a while, but it seemed we had scared the remaining birds out of the area, or maybe they were just laying low out of the wind.  In any case I went to get some lunch and let things settle down for a while.     After a couple hours of eating and casting for fish that weren't there, I decided I would head back up to sit in my blind.  Just as I reached the top of the hill to see into the field I saw three big gobblers walking across the field.  I ducked down and ran around the edge of the field out of their view to get closer.     I crawled up to about 10yd from the field edge, as far as I could go without being seen, and started calling.  They liked what they heard, but wouldn't commit right away.  After maybe 10 minutes of me cutting and purring, and all three of them strutting and gobbling out at 60-70 yards they started coming.  I couldn't see them well through the brush I was behind, and they didn't want to walk through it.  If I was at the edge of the field I could have shot them, they were within 40yd.  They proceeded to do a big arc along the field edge back to where I had just walked.     After a couple minutes of not seeing them I picked up my call, they gobbled, and then I saw them marching in where I had just walked.  When I last saw them going this direction I had shifted to face that way, I was now facing the tree I just had my back against, which put my butt in a thorn patch and the barrel to one side of the tree.  The birds started walking to the other side, so as they got behind the tree I eased the barrel to the side they were going to come out on.  They started coming up the other side back to the field they were just in and were too close together for a shot.  Finally one eased out in front and I let him have it.  He tipped backwards and rolled back downhill, and didn't even kick until I went over to grab him.  27 yards with the range finder after the fact.       Both birds turned out to be very nice old birds with long spurs.     Sutty's weighted 22lb 4oz, 10" beard, 1 3/16" spurs.  I believe this is his best turkey to date.     My bird weighted 25lb 8oz, 10" beard, 1 1/8" spurs.  My best turkey by weight and age.     Sutty and his bird.        Me and my bird.  I shot from one of the trees above this rock I think.      
    • Got it done in mn.  More to come when I get home.
    • Go to a license agent and buy one for your desired season. Season C, is on process thru May 2nd. Season D, is May 3rd thru May 9th. Season E, is May 10th thru May 16th. Season F, is May 17th thru May 31st. Season F also allows anyone with an unused tag from earlier season to hunt this period as well.   Hope this help PF.  
    • How do the over the counter licenses work this year? I missed last season but would like to get out this year even though I didn't apply for the lottery.
    • What exactly will you be using it for? Driving around the country with the top down, hunting the back woods, fording small creeks?   Do you have a particular budget to stick to?
    • at times the prop will stop on mine, usually when I move it to turn, need to tear into it sometime, I have use fishelectronics for misc. parts
  • Our Sponsors