I.m interested in smoking Polish Sausage and none of my venders here in the Northeast know what I am talking about.
I was wondering if anyone has made them from scratch. If so please share you fun with me.
Thanks,
David
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Try a search, Smoked sausage or Polish sausage you should get a couple hit's. Or try a Google search. Good Luck
Did a google thing and came up with this, one of about a zillion, you will have to adjust some of the amount's to suit your need's.
http://www.3men.com/sausage.htm
http://www.3men.com/sausage.htm
Kutas's book has a many good recipes for Polish sausage. The recipes are in units of 100# to 25#.
What is the name of Kuta's Book
David
David
We went to the New York Rest show this week. Found a sausage maker there and had some delvered yesterday. I smoked it for two hours at 225 was not bad. We will give samples out tonight. I will report back.
David
David
Next time you order online, you might want to consider searching on "Chicago Polish sausages". Chicago has the 2nd largest Polish city population in the world after Warsaw.
There are at least 20 types of Polish sausages with the most popular here being the "Maxwell Street style or Vienna hot varieties. The more authentic varieties are the Kielbasas. Unfortunately I cant recommend any online places to shop from since I have a Polish Deli very nearby and buy my Kishke & Sausage etc. fresh when the mood strikes, but I have heard Bobak's is ok, although I think they are the hot dog stand variety and are definite South Side, not Milwaukee Ave (North side) Polish.
As to the recipe request here is one I have from one of my former neighbors, who recently passed away, (she was a kind very old country Polish lady):
KOBASA EASTER SAUSAGE
5 lbs lean pork butt
2 cloves of garlic [I'd use a lot more- or you can use powdered garlic]
1 teaspoon black pepper
2 Tablespoons of salt
mustard seed to taste
casings
Grind the meat coarsely or dice it into small cubes; mix well with the garlic, pepper and salt.
Clean the casings well, then stuff them and hang the meat in the smoker, using hickory wood for smoke.
BTW: Her recipe called for "hanging the meat in the smokehouse daily for about a week". What that equates to in a CS is anyone's guess!
There are at least 20 types of Polish sausages with the most popular here being the "Maxwell Street style or Vienna hot varieties. The more authentic varieties are the Kielbasas. Unfortunately I cant recommend any online places to shop from since I have a Polish Deli very nearby and buy my Kishke & Sausage etc. fresh when the mood strikes, but I have heard Bobak's is ok, although I think they are the hot dog stand variety and are definite South Side, not Milwaukee Ave (North side) Polish.
As to the recipe request here is one I have from one of my former neighbors, who recently passed away, (she was a kind very old country Polish lady):
KOBASA EASTER SAUSAGE
5 lbs lean pork butt
2 cloves of garlic [I'd use a lot more- or you can use powdered garlic]
1 teaspoon black pepper
2 Tablespoons of salt
mustard seed to taste
casings
Grind the meat coarsely or dice it into small cubes; mix well with the garlic, pepper and salt.
Clean the casings well, then stuff them and hang the meat in the smoker, using hickory wood for smoke.
BTW: Her recipe called for "hanging the meat in the smokehouse daily for about a week". What that equates to in a CS is anyone's guess!
Penzey's spices also has some sausage seasoning blends in their Spring catalog...polish,russian,italian etc on penzeys.com