Smoked Jumbo Polish Sausage Recipe
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 color 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 flavors.
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