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Smoked Polish Sausage
Rytek Kutas's famous recipe

Find this recipe and more delicious ideas in our book,
Great Sausage Recipes and Meat Curing

Ingredients for 25 lbs.*
• 2/3 cups salt
• 2 1/2 Tb. sugar
• 3 Tb. fresh garlic
• 2 1/2 Tb. coarse black pepper
• 2 1/2 Tb. marjoram
• 5 cups ice water
• 25 lbs. boneless pork butts
• 5 cups soy protein concentrate or non-fat dry milk
• 5 tsp. Instacure No. 1

Ingredients for 10 lbs.*
• 5 Tb. salt
• 1 Tb. sugar
• 2 large cloves of fresh garlic
• 1 Tb. coarse
 black pepper
• 1 heaping tsp. marjoram
• 2 cups ice water
• 10 lbs. boneless pork butts
• 2 cups soy protein concentrate or non-fat dry milk
• 2 tsp. Instacure No. 1

Grind all of the pork butts through a 1/4" or 3/8" grinding plate and place meat in the mixing tub. Add all of the ingredients and mix well until spices are evenly distributed. Deliver to the stuffer and stuff into 38-42mm hog casings. Then place the sausage on the smokehouse sticks, spacing it properly.

Dry the sausage one of the following 2 ways:
1. When stuffing the sausage, it is normally hung on the sausage sticks in the room where you are working. By the time you are finished stuffing the sausage, much of it will already be dry. You may put it in a preheated smokehouse at 130° F with dampers wide open for about 1 hour or until casings are dry and starting to take on a brown color.
2. Place sausage in a cooler and leave until the casings are dry.

Smoking
To smoke the sausage, place it into a preheated smokehouse at 130° F with dampers wide open. Keep this temperature until the casings are dry. Gradually increase the temperature of the smokehouse to 160-165° F with dampers 1/4 open. Apply heavy smoke and keep in the smoker until the internal temperature of the sausage reaches 152° F.

If you are using a steam cabinet, remove the sausage from the smoker when it has an internal temperature of 135° F and continue to cook it in the steam cabinet until the internal temperature has reached 152° F. Remove from the smokehouse and shower with cold tap water until the internal temperature is reduced to 110° F. Allow the sausage to hang at room temperature for about 30 minutes or until the desired bloom is obtained. Place in a cooler at 38-40° F overnight.


*Use the same recipe to make Fresh Polish Sausage, making the following adjustments:

Ingredient Alterations for 25lbs. of Fresh Polish Sausage:
• 5 lg. cloves garlic
• 2 Tb. marjoram
Do not include soy protein concentrate or Instacure No. 1

Ingredient Alterations for 10 lbs. of Fresh Polish Sausage:
Do not include soy protein concentrate or Instacure No. 1

Combine the ingredients as you would to prepare the smoked sausage. When spices are evenly distributed, stuff meat into 35-38 mm hog casings. Let the sausage age overnight in the refrigerator for better flavor. Use fresh as soon as possible. After 2 or 3 days, freeze the remainder of the sausage for future use. NOTE: Be sure that meat has been chilled between 32 and 34° F before starting. All blood clots, bones, cords, etc. must be removed and thrown out. Do not keep sausage at room temperature any longer than necessary.