Grandpa Jumbos Polish Sausage

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Grandpa Jumbos Polish Sausage

Postby wittdog » Wed Aug 09, 2006 2:48 pm

This is an old family recipe I hope you try it and enjoy it

Grandpa Jumbo's Polish Sausage
Fresh
10 lbs ground pork
2 cups ice water
5 Tb Non Iodized Salt
1 Tb Sugar
2 Tb Black Pepper
2 Tb Garlic
1 tea Marjoram
1 tea ground Allspice

Smoked
2 Cups Soy Protein
2tsp instacure No 1
1 tea paprika

The smoked sausage contains all of the fresh ingredients and then the rest listed.

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.

Here are a couple of pics of the finished product:
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Postby Oddley » Wed Aug 09, 2006 6:45 pm

They look good I would like to give them a try. Could you answer a few questions.

    1: What plate size do you mince/grind through.
    2: Do you double mince
    3: After adding the water spices do you mix to develop the proteins.
    4: If so for how long.

Cheers!
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Postby wittdog » Wed Aug 09, 2006 10:02 pm

1.+2. I double grind with the corse plate..or if I'm lazy or have time constraints tell the butcher to do it for me.
3.I mix the salt and instacure in with the water, use about half of the water to add the spices to the meat and then add the soy protien and the rest of the water until the sausage is well mixed.....I don't time it just mix until it looks good...

Do not let the mix sit after the soy has been added...you'll never get it thru the stuffer....that is the voice of experience speaking....
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Postby Oddley » Wed Aug 09, 2006 10:22 pm

Thanks! I haven't room for a smoker, but to get the texture and colour of the skin right, I will try bringing them up to temp slowly in the oven. Then dunk them in cold water.

I've used this method successfully before to get the right texture on a sausage. obviously this will not give that nice smoky taste. Anyway we will see if it works ok.
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Postby wittdog » Wed Aug 09, 2006 10:59 pm

Oddley wrote:Thanks! I haven't room for a smoker, but to get the texture and colour of the skin right, I will try bringing them up to temp slowly in the oven. Then dunk them in cold water.

I've used this method successfully before to get the right texture on a sausage. obviously this will not give that nice smoky taste. Anyway we will see if it works ok.

Good luck...to make the "good" fresh sausge we make at Easter and Xmass...all of the pork is hand cut into little pieces.....no grinding...
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Postby mosler » Tue Aug 15, 2006 7:46 pm

Looks great wittdog.

Many Polish smoked sausage recipes call for cubing the meat and pre-curing prior to grinding, stuffing and smoking. I'm just wondering if you've ever used the pre-cure approach and if you could mention any differences that you've noticed between the two methods.
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Postby wittdog » Tue Aug 15, 2006 9:38 pm

mosler wrote:Looks great wittdog.

Many Polish smoked sausage recipes call for cubing the meat and pre-curing prior to grinding, stuffing and smoking. I'm just wondering if you've ever used the pre-cure approach and if you could mention any differences that you've noticed between the two methods.

Sorry never did the precure thing
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Postby vinner » Tue Aug 15, 2006 10:04 pm

The guy who has made my venison sausage for years added dry seasonings to the cubed meat prior to grinding, then grinds twice. This gets it the consistency he wants, and better distributes the spices. He, too, stuffs right after the 2nd grind, to ease the stuffng process.
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

me
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you got my attention

Postby hoodoobluesman » Sat Aug 19, 2006 10:08 pm

i do believe that"grandpas" recipe looks very good!

it will be another thing put on my
must do list.

thank you and grandpa. :)
im interested in finding a woman with marriage in mind.
as long as she will support me in the style that i would like to become accustomed too.
-aka: the low dollar/no dollar cook
-aka; HOODOOBLUESMAN
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Re: you got my attention

Postby wittdog » Sat Aug 19, 2006 10:24 pm

hoodoobluesman wrote:i do believe that"grandpas" recipe looks very good!

it will be another thing put on my
must do list.

thank you and grandpa. :)

When you make it make sure to let me know what you think
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jumbos

Postby Zulululu » Sat Aug 26, 2006 8:05 pm

Hi Wittdog,
Do you know if I can replace the soya with low fat milk or whey powder?
Regards.
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Re: jumbos

Postby wittdog » Sun Aug 27, 2006 12:15 pm

Zulululu wrote:Hi Wittdog,
Do you know if I can replace the soya with low fat milk or whey powder?
Regards.

I'm sure you could the soy is only added as a binder.
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Postby Oddley » Sun Aug 26, 2007 10:16 am

If you haven't tried these yet, I recommend you do so.

I have made these a few times and they are great. Reminiscent of a saveloy texture if done right. I don't have a smoker so have devised this method of doing them.


Grandpa Jumbo’s Polish Sausage ( Final)

Fresh

Ground pork (75% VL)

Of Meat/Fat
10.1411 % ice water
2 % Non Iodized Salt
0.3527 % Sugar
0.3307 % Black Pepper
0.1102 % Garlic Powder or (Use fresh garlic at 0.22%)
0.0287 % Marjoram
0.0573 % ground Allspice

For smoked use all ingredients above plus the smoked ingredients.

Smoked
Of Meat/Fat
2.0 % Soy Protein
0.265 % Prague #1 (Franco's at 5.8824% Nitrite) 156 ppm
0.0441 % paprika
0.05 % Smoke powder

Method for Smoked
Grind cold meat and fat through a no: 8 mincer plate. Put cold meat into the mixer with the K beater attached and the add water, mix on speed 1 for about a minute. Now add everything else except the soy protein and mix for about another minute or until the meat changes texture and becomes slightly sticky. Now add the soy protein and mix until the flour is absorbed about 10 - 20 seconds. Fill hogs casing.

Tie sausage into about 10" lengths, tying off with string. Tie sausages to the bottom of a rack in the top of the oven, set your oven to the lowest setting about 130 C and leave the door open a crack. When the temperature of the bottom of the sausage reaches at least 67 C about 3-4 hours take out and immerse in ice cold water until the temperature reads 43 C Allow to bloom till desired colour is reached. Place in Fridge overnight. Then cook or vac Pac.
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Postby wittdog » Sun Aug 26, 2007 12:18 pm

Glad that you are enjoying them Oddley and it's nice to see the recipe coverted as well.
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Postby Oddley » Sun Aug 26, 2007 12:48 pm

Hi wittdog

I've got to say these are one of the nicest sausages I have tasted. Thanks for posting the original recipe.
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