Polish Sausage

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Polish Sausage

Polish Sausage 🌭🥩🧄✨

Classic homemade Polish sausage made with pork shoulder, garlic, marjoram, and optional smoke—rich, savory, and perfect for grilling or simmering.

Ingredients đź›’

Meat:

  • 4 lbs (1.8 kg) pork shoulder (well-marbled)
  • 1 lb (450 g) pork back fat or fatty pork belly
  • Optional: Replace 1 lb pork with beef for a pork/beef blend

Seasoning:

  • 5 cloves garlic, finely minced (~2 tbsp)
  • 18 g kosher salt (about 3 tsp)
  • 2 tsp black pepper
  • 2 tsp dried marjoram
  • 1 tsp sugar
  • 1 tsp paprika (optional, for color)
  • 2 tsp cure #1 (Prague powder) – optional, if smoking cold

Extras:

  • ½ cup ice-cold water (to help mix)
  • Natural hog casings (32–35 mm), soaked and rinsed well

Equipment Needed:

  • Meat grinder (medium plate ~4.5 mm)
  • Sausage stuffer
  • Smoker (or oven if skipping smoke)
  • Meat thermometer
  • Bowl + scale for accurate weighing

Directions 👩‍🍳

  1. Grind: Cut pork shoulder and fat into chunks. Grind through medium plate.
  2. Mix: Add garlic, salt, pepper, marjoram, sugar, paprika, cure (if using), and cold water. Mix until sticky and well combined.
  3. Stuff: Load mixture into sausage stuffer. Fill casings evenly, avoiding air pockets. Twist into links.
  4. Cook/Smoke:
    • Fresh: Grill or pan-fry until internal temp reaches 165°F (74°C).
    • Smoked: Smoke at 160–180°F (70–82°C) until internal temp reaches 150°F (65°C), then finish in oven or hot water bath to 165°F (74°C).
  5. Serve: Rest sausages briefly. Slice or serve whole with bread, mustard, or sauerkraut.

Tips 🌟

  • Extra flavor: Add crushed caraway seeds or nutmeg.
  • Variation: Try with beef/pork blend for deeper taste.
  • Serving idea: Pair with rye bread and pickles for a traditional Polish meal.

Details

  • Prep Time: 1 hour
  • Cook Time: 1–2 hours (depending on smoking)
  • Total Time: ~3 hours
  • Yield: ~5 lbs sausage

Caption & Engagement

Caption: “Homemade Polish Sausage—garlicky, smoky, and irresistible 🌭🥩🧄✨”

  • Comment prompt: “Would you grill it or smoke it?”
  • Rotating closers: “Save for your next BBQ.” • “Tag a friend who loves sausage.” • “Simple steps, bold flavor.”

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