Grandpa Jumbos Polish Sausage

Recipes for all sausages

Postby JerBear » Tue Mar 15, 2011 6:40 am

JerBear wrote:Just made my first batch tonight... They're blooming in the fridge overnight and then going to roast them at low temp tomorrow afternoon. So far, so good. The sample was super-tasty!


Scheduling conflicts caused them to cure for two days at fridge temps then the roasting at 170ºF took about 6.5 hrs but they are really really good. I can't wait to grill some. These have bolstered my confidence enough to maybe try smoking them next time.

Oh, a couple changes I made for my version is that I added the pink salt even though they weren't being smoked because I wanted the color and the tang and instead of normal paprika I used smoked Spanish paprika. Thanks for the wonderful recipe wittdog!
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smoke flavour

Postby federico » Wed Mar 16, 2011 9:19 pm

I made a batch of Polish sausage a while back,and not havig a smoker I added 3 tblspns of strong liquid smoke per kilo of meat and it works quite well
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Postby JerBear » Wed Mar 16, 2011 9:58 pm

I ran into one hitch that beget a small problem and I'm wondering if anyone has any thoughts on this. I pulled the sausages out of the fridge and put a fan on them for a couple hours to equalize the temp and evaporate any condensation, I then put then in the preheated 170ºF oven. The sausages were crawling up the termometer and after about 5 hrs I bumped the temp up to 180º and then an hour later another 10 points to 190ºF until they hit 152ºF. The casings got a bit tough. I was using standard size hog casings. Should I add some water in a pan for moisture next time to keep the casings pliable? If roasting what temp do you guys recommend?
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Postby wheels » Thu Mar 17, 2011 12:55 am

I use the schedule that Wittdog put in his original post. It doesn't go anywhere near as high as you did.

Place sausage in smokehouse preheated to 120F. Keep for an hour or until casing are dry.
Gradually raise temp of smokehouse to 165F Apply heavy smoke for about 4hrs.
Continue to cook sausage until the sausage's internal temp is 152F
Remove from smokehouse and cool with cold water until internal temp is 110F Allow to bloom till desired color is reached.
Place in Fridge overnight. Then cook or vac pac.


However, I'm sure that in the circumstances you describe that a water tray may have helped.

HTH

Phil
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Postby JerBear » Fri Mar 18, 2011 2:59 am

I was going to say that I'll definitely try the water tray idea next time, however, because these are so good I'm going to try my hand at smoking. I've even got some high-temp cheddar cheese from butcher packer to make some cheddarwurst.
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Re: Grandpa Jumbos Polish Sausage

Postby JerBear » Mon Jun 17, 2013 10:02 pm

I had some ground pork (approx 4.5 lbs) in my freezer that was looking lonely so decided to run a small batch of Grandpa's Jumbo Polish but with a twist. I really like the Hungarian Csabai recipe I made recently and wanted to bring some of the Hungarian to Poland. So to the smoked version of the Polish I added around 15 grams of caraway, toasted, half of which was ground. Very nice additional to an already wonderful recipe.
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