https://www.copymethat.com/r/D5oPUOAF4/polish-sausage/
59142523
YfqisAk
D5oPUOAF4
2024-09-06 22:13:04
Polish Sausage
![](https://cdn.copymethat.com/media/polish-sausage-20200509213706860831n8dz3q.jpg)
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Servings: 10 to 12
Servings: 10-12
Ingredients
- 2 cups cold water
- 1 tsp curing salt (Morton’s Tender Quick)
- 7 tsp Kosher salt
- 4 lbs ground pork butt
- 1 lb ground chuck
- 1 tbsp sugar (½ tbsp Truvia)
- 1 tbsp granulated garlic
- 1 tbsp ground black pepper
- ½ tsp onion powder
- 2-½ tsp ground mustard
- 1 cup powdered non-fat dried milk
Steps
- Add curing and Kosher salts to cold water and stir to dissolve. Place in refrigerator.
- Mix the ground pork and beef together and add dry spices and mix well.
- Add the cold salt water mixture and mix well.
- Run through sausage stuffer and tie off with butcher string, making links.
- In the smoker, hang sausages if possible, or lay on grate and set temperature to 170 degrees F.
- In about 2to 3 hours, when the temperature of the sausages is 150 to 155 degrees, remove and place them in a bath of cold water and allow to cool to stop cooking.
- Set out at room temperature for 3 hours and allow the sausage to boom.