polish sausage mk2

[Dan Noren]

a few years back, i had a local meat market make up a batch from a recipe that i had found. they were good, but not quite what i was looking for. this time around, i found a recipe for a garlic polish sausage, and brought the garlic, and spices to the local meat market again. good thing i added them as a contact, as when i was leaving costco, they called with a couple of questions. they are only a stone's throw from costco, so, i went over, and answered the questions, and they let me watch. now, all stuffed into the casings, and heading to the smoker tomorrow. good, garlicky smell to the meat, and if they cook up as good as it smells....

 

[Dan Noren]

almost forgot, there was a couple of pounds of meat left over after stuffing, i got one pound, and gave the other to pop.

 

[Ryan Mooney]

there was a couple of pounds of meat left over after stuffing

You can pretty much just make that into sausage patties that work real well pan fried. In fact if you get a grinder... you can easily grind primals and mix the spices yourself and then make sausage patties... Of course it's only a small jump from there to also get a stuffer (I have a 10lb LEM which is real nice)...

 

[Brent Dowell]

I did not know you could request custom sausage recipes! Thats pretty cool.

 

[Don Baer]

Ever since3 I moved to my present home I am kinda spoiled on sausage. This little place is just down the street and he will do custom order if asked so why bother doing it my self.

Home

Welcome to the Pork Shop in Queen Creek Arizona, home to the best pork in the country and possibly the world! From fresh cuts of pork to our many types of smoked bacon, if it is made of pork we will probably have it!

www.theporkshopaz.com

 

[Dan Noren]

You can pretty much just make that into sausage patties that work real well pan fried. In fact if you get a grinder... you can easily grind primals and mix the spices yourself and then make sausage patties... Of course it's only a small jump from there to also get a stuffer (I have a 10lb LEM which is real nice)...

the extra was already ground. the stuffing machine feeds via a piston, pushing the meat up, and there is usually a couple of pounds that don't make it into the casing.

 

[Dan Noren]

I did not know you could request custom sausage recipes! Thats pretty cool.

it is a small mom and pop shop, and i'm sure an order for 15 lbs would be hard to turn down.

 

[Dan Noren]

bad news, when they came out of the smoker, there was something wrong. texture was off, so he is going to be making a new batch, this time including some beef, at no extra charge. oh well....

 

[Dan Noren]

Second time was the charm. Changed the mix to 75% pork, and 25% beef. Tripled the amounts of spices and garlic. A bit of good timing was involved, as I got there as he was taking them out of the smoker. Looked good, smelled good, and we sliced one up, and tasted good. I may double the amount of freshly cracked black pepper.

 

[Dan Noren]

of the 11 lbs that i kept (5 lbs went to pop), i wound up with 11 packages of 4, weighing at a little over a pound each. 1 goes to a coworker, 3 go into the fridge, the rest go into the freezer...

 

[Ted Calver]

Those are beauties! Does putting them in the smoker get 'em hot enough to be considered fully cooked, or do they need more cooking before eating?

 

[Dan Noren]

Those are beauties! Does putting them in the smoker get 'em hot enough to be considered fully cooked, or do they need morte cooking before eating?

the sausage guy said that he smokes them until they hit a temp of 160 degrees, keeps them at that temp, then lets them cool down a bit in the smoker.

 

[Vaughn McMillan]

Those definitely look edible, Dan. Enjoy!