ISO good Polish sausage recipe.

[grumpyoldman]

i am looking for a good " Polish " sausage recipe , i'm not looking for your average run of the mill polish sausage i want something that has good texture and robust flavor . the one's i get at the store are to fatty , lack any flavor and in short they are just gross !!! anyone have a good recipe ?

 

[giggler]

Are you making your own?
note, I am of Tx. Czech dessent, not Polish.
I use 1/2 beef , 1/2 pork.
A bit of salt.
Lots of Black Pepper...
nothing more.
you run thru meat grinder with the thick blade.
You have to add fat.
I use about 20 percent.
But, It.s up to You..
Round here..
They call it Kiolbassa?
To Me, sausage I,ve had since a child.
Not smoked.
Eric, Austin Tx.

 

[grumpyoldman]

yes i make my own sausage , and have made polish before using a premix but didn't like the result , about all i know about "polish" is that it uses marjoram , garlic and black pepper .

 

[blissful]

CONTENTdm

content.mpl.org

Milwaukee has a high number of ethnic groups that settled in the area. The recipe above is very simple. Sometimes simple is better.

 

[caseydog]

Pittsburgh has a big Polish community, and a shop there sells fresh Polish sausage, and in the product description it said "fine cuts of pork are combined with garlic, marjoram, salt and pepper."

That's all I got.

CD

 

[Rocklobster]

I always test any sausages before I put them in casings. I check for salt and seasonings. Even if you have to cook it first then let it cool in the fridge before testing it as things can taste different from hot and cold.

 

[grumpyoldman]

it does seem like the main ingredients are like you said pork , beef ,marjoram salt and black pepper . i really need to nail down the amounts of each for say 1 lb. then when its right ( to my liking ) i can scale it up to a 20 lb. batch, years ago when i had my BBQ joint , i used to sell polish sausage and they were to best i ever tasted but the company has long since gone outa business and back then i wasn't making my own sausage and never paid attention what was in them

 

[caseydog]

it does seem like the main ingredients are like you said pork , beef ,marjoram salt and black pepper . i really need to nail down the amounts of each for say 1 lb. then when its right ( to my liking ) i can scale it up to a 20 lb. batch, years ago when i had my BBQ joint , i used to sell polish sausage and they were to best i ever tasted but the company has long since gone outa business and back then i wasn't making my own sausage and never paid attention what was in them

When I make a BBQ rub, I start with core ingredients in equal parts, then tinker until I like the taste of the rub. Then I use it.

I wonder if that would work with the sausage seasonings. When that mix tastes right, then it's a matter of figuring out how much to use for a certain amount of meat. You add some, and make little patties to cook, like Rocklobster mentioned.

CD

 

[grumpyoldman]

caseydog ; thats what i would like to do, here is the problem i have with that : when i 1st started making pork sausage i tried making a small amount and frying it in a pan to get an idea of what it would taste like , but that didn't work , once a sausage in a casing ( like smoked or polish ) is smoked it has a completely different taste leaving the "test" batch all but useless, another problem is all my sausage making equipment is designed for batches of 10 lbs or more , not sure if i can even make a "test " of less than that . i really wish i could do a small batch of say 1/2 lb but i don't have a way to get it in a casing
the difference in taste pan frying is is so much that i don't even have to change a thing to go from making "breakfast " sausage to " smoked" sausage except i just skip putting it into a casing and then smoke it and i have 2 completely different tasting sausage's

 

[Rocklobster]

Seems to me that you will have to make a few batches before you dial it in. Can you divide up the meat and run two or three different batches with tweaked ingredients? Then choose the one that tastes best to you and go from there?

 

[grumpyoldman]

rocklobster : my home sausage making set up is almost like a commercial processing plant would be . the wife and i make 300-350 lb runs so we had to scale up our equipment to handle the amounts that we make , just the other day i bought 85 lbs of pork just to make the polish ( haven't started on our other sausage this year )

 

[Rocklobster]

Well, then, you should have plenty of meat to make a few trial batches. Somebodies' favourite recipe may not be yours. Looks like you have to develop it to suit your own tastes. I'm guessing that's what processing plants would do.
You're going to have a hard time nailing it with a recipe you haven't tested. That's a big risk with that much meat.
I'm just basing my advice on the procedure. I've made a bit of sausage in my day and realize how complicated it can be. You can pretty much sum up what actual ingredients to use because I think there would be a common list of them running through most recipes. And you could discard any spice or herb you don't care for. It boils down to amounts of each one, as far as I am concerned.

 

[grumpyoldman]

i agree the basic recipe is simple , its the proportions and fat ratio that make it risky. before its over i might just have to buy a hand stuffer that i can stuff very small batches with , it is something i am considering

 

[taxlady]

I wonder what the smallest amount would be for putting the sausage mix into a casing using a meat grinder with a sausage stuffing attachment. I know that in olden days, horns from cows and other animals was used like a funnel to get sausage meat into casings. The must be some way to do something similar.

 

[dragnlaw]

Amazon, Temu, etc. have Hand Sausage Stuffers starting at $5.00 on up with the common price seeming to be in the $20.00 range. In both plastic and metal with multiple tips for different size casings.

You could also potentially use a piping bag with various sized holes.
But I'd think for that you'd need several pairs of hands.

 

[grumpyoldman]

yea i think thats what i am going to do , i can buy a cheap metal one that clamps to the table and go from there . i think this is my best option,
thanks for everyone's input
by the way taxlady, years ago our 1st try at making sausage we used a grinder attachment , we worked for a couple of hours just to get about 3 lbs of sausage stuffed ...never again ....lol

 

[grumpyoldman]

as soon as i finish typing this i will be putting my 1st two " test " batches on the smoker , i found a recipe online that i wanted to try ...keep your fingers crossed for me ...lol

 

[Katie H]

When you get your sausage recipe the way you want it, try this recipe using it:

Grandpa's Sauerkraut and Kielbasa Recipe - Food.com

I grew up asking for sauerkraut instead of candy as a child, and my grandfather always made it for me. This is my version of what he would make.

www.food.com

We had it recently and really liked it.

 

[grumpyoldman]

funny you posted that , just this morning my wife asked me what else can you do with a polish sausage other than put it on a bun !! thanks she might just try it !!
i found the recipe online and followed it to the letter , then we made another small batch and added a small amount of sage and red pepper , they are both in the smoker right now

 

[grumpyoldman]

well here they are and we couldn't be happier , the original recipe is great. and the batch we added red pepper and sage to are just as good , my wife nor i could decide which one was better , you can be sure we will be adding these to the list of sausage we make !!