Polish Sausage Seasoning 1lb 8oz is the perfect blend of spices to make classic Kielbasa. The seasoning is made with marjoram, garlic, sugar, salt, and other spices.
The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen.
The Polish Sausage Seasoning is The Sausage Maker’s proprietary recipe and is made at our corporate facility in Buffalo, New York.
Ready to Use
Because the Polish Sausage Seasoning 1lb 8oz comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.
- Net weight: 24 oz. (1 lbs. 8 oz.)
- Yield: approx. 50 lbs.*
- Made by The Sausage Maker in Buffalo, New York
- 7 lbs. boneless pork butts or venison & 3 lbs. fatty pork butt
- 1 pint ice water
- 4 1/2 oz Polish Sausage Seasoning
Fresh polish sausage
The pork is ground through a 3/16″ grinder plate. The venison is ground through a 1/4″ or 3/8″ grinder plate. Combine seasoning with water and mix thoroughly into meat until all the spices are evenly distributed. Fresh polish sausage may be stuff into 35-38 mm hog casings.
Smoked polish sausage
When making 10 lbs. Of smoked polish sausage add 2 level tsp. of instacure # 1 and 2 cups of soy protein concentrate (do not pack soy protein into measuring cup).
Sausage is placed in a preheated smokehouse at 130 °f with dampers wide open. Hold this temperature until casings are dry. Gradually increase smokehouse temperature to 160-165°f with dampers 1/4″ open.
Apply heavy smoke and keep in smoker until internal temperature of sausage reaches 152 °f. Remove from smokehouse, shower with cold water, reducing the internal temperature to 110 °f.
Allow the sausage to hang at room temperature for about 20 minutes or until the desired bloom (color) is obtained. Place in refrigerator overnight
Allergens: Soybean oil used as a mixing aid.