Polish Sausage
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Want to try my hand at Polish sausage and am not sure how long to mix it. I am thinking more than fresh sausage but not quite as long as I do for summer sausage. I know I need some protein extraction but not sure how much.
Thanks in advance. -
Want to try my hand at Polish sausage and am not sure how long to mix it. I am thinking more than fresh sausage but not quite as long as I do for summer sausage. I know I need some protein extraction but not sure how much.
Thanks in advance. -
Want to try my hand at Polish sausage and am not sure how long to mix it. I am thinking more than fresh sausage but not quite as long as I do for summer sausage. I know I need some protein extraction but not sure how much.
Thanks in advance. -
mdseaside Are you smoking it? If so then you want protein extraction. That means you want to mix it until the meat gets nice and sticky/tacky and bonds together. There isn’t a set amount of time, batch size and type of meat matters. If you are doing fresh (just grilled) then just mix until the seasoning and additives are mixed in.
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Yes I am going to smoke it. So I will look for the same tackyness and shine that I do for my summer sausage. Thanks everyone for the info. PS. I think that a little bit of overmixing is better than under mixing. Did a test batch of summer sausage a while back and hand mixed it not long enough and it came out like meatloaf in a casing. But it still got ate. I always use the meat mixer now.
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mdseaside Are you smoking it? If so then you want protein extraction. That means you want to mix it until the meat gets nice and sticky/tacky and bonds together. There isn’t a set amount of time, batch size and type of meat matters. If you are doing fresh (just grilled) then just mix until the seasoning and additives are mixed in.
Jonathon
Here is the finished Polish sausage. Smoked at 140 for 4 hours then sous vide at 155 for 2 hours. Next time I think I will vacuum seal before sous viding. Seemed to lose some of the smoke flavor. But all in all came out great. Thanks for the advice.
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Great looking sausage
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mdseaside Interesting…I wonder if that has something to do with natural casings? Someone was asking about this in a different post and I told them I didn’t know. Okay, good to know, natural casings should be vac sealed before sous vide, thank you for letting us know!
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Jonathon
Here is the finished Polish sausage. Smoked at 140 for 4 hours then sous vide at 155 for 2 hours. Next time I think I will vacuum seal before sous viding. Seemed to lose some of the smoke flavor. But all in all came out great. Thanks for the advice.
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