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Polish sausage seasoning

Scheduled Pinned Locked Moved Meat Processing
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  • O Offline
    O Offline
    Oaks
    Yearling
    wrote on last edited by
    #1

    I have a lot of pork butts in the freezer because of cancelled party’s and I want to make some fresh sausage as well as smoked. Has anyone tried the Polish sausage mix as a fresh sausage? Thanks

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    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #2

      Oaks Yeah for the Polish Sausage that are sold in bags big enough to do 25 lb it is actually designed to be done either way. Not sure if that is a luck of the draw thing with salt content or what but we have made it fresh and it was good, still prefer it smoked though!

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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      • JonathonJ Jonathon

        Oaks Yeah for the Polish Sausage that are sold in bags big enough to do 25 lb it is actually designed to be done either way. Not sure if that is a luck of the draw thing with salt content or what but we have made it fresh and it was good, still prefer it smoked though!

        O Offline
        O Offline
        Oaks
        Yearling
        wrote on last edited by
        #3

        Jonathon Thanks for the reply, I will make a small batch and see how I like it

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