Ingredients
- 1 kg - 2 1/4 Pounds Pork Butt
- 340 g - 3/4 Pounds Pork Back Fat (You can use 3 Lbs 70/30 course ground pork for these)
- 113 g - 1/2 Cup (4 Oz) Ice Cold Water
- 2 Tbsp Finely Chopped Garlic
- 1 Tbsp Salt (I use Kosher)
- 2 Tsp Dried Marjoram
- 2 Tsp Coarse Ground Black Pepper
- 1 Tsp Dry Mustard
- 1/2 Tsp Ground Coriander
- Medium Hog Casings (30/32 mm)
Directions
To make the sausage
- Grind meat very coarse. The smallest plate I would use would be a 1/4 inch plate.
- Make sure the meat and fat are very cold (almost frozen is best).
- In a large bowl mix meat, water, salt, garlic, marjoram, pepper, mustard, and coriander.
- Knead the mixture until it is well mixed. Do not knead too long or the heat from your hands will start to melt the pork fat and that gets messy and changes the final texture.
- Stuff into medium hog casings and twist at about six inch lengths.
- This sausage will keep in the fridge for about 3 days, freeze for up to 2 months and vacuum freeze for at least a year.
To smoke
- The sausage needs to smoke in the smoker for four hours starting at 130F. Hickory
- Each hour increase the temperature 20F. So hour one is 130F, hour 2 is 150F, hour 3 is 170F and hour 4 is 190F.
Pull between 155 and 165.
- <<<After they have been in the smoker for 4 hours take them out and put them in a hot water bath that has the water preheated at 165F (I use a turkey roaster). Keep them in the hot water bath until the internal temp is 160F (about 20 minutes).>>>
- Remove the sausage and plunge them into ice an water bath for about 10-30 minutes. This stops the cooking process, keeps the sausages plump and keeps the skins from wrinkling/shriveled.
- Next it’s time to bloom the sausage. Blooming deepens the color so you get a nice deep rich brown. To bloom simply hang sausages (or put on a rack) to air dry at room temperature for 2 to 3 hours.
Notes
Every Sunday when I was a small boy, I used to go to a local church that was across the street from my Grandma and Grandpa’s house. I always remember the first thing I could smell as I walked out of the church was Grandpa’s Polish sausage cooking; It filled the air with the most wonderful smell! It took me years to finally replicate my Grandfather’s homemade Polish sausage and although it may not be exact, it is certainly extremely close.