<![CDATA[Smoked Italian and polish sausage]]>Homemade polish sausage and a new recipe I’m experimenting with a mild Italian with parmesan cheese. Made them all with homemade spice mix. It’s always nice knowing 💯% what you are eating, no fillers just fresh meat and spices. Not knockin the premixed season just making it exactly how I like. The tubed casing worked flawlessly

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]]>https://waltonsdev.nodebb.com/topic/2329/smoked-italian-and-polish-sausageRSS for NodeFri, 11 Sep 2026 04:38:44 GMTThu, 07 May 2020 02:16:17 GMT60<![CDATA[Reply to Smoked Italian and polish sausage on Tue, 19 May 2020 00:03:07 GMT]]>Thanks. Adding that to our list of things to try.

]]>https://waltonsdev.nodebb.com/post/17504https://waltonsdev.nodebb.com/post/17504Tue, 19 May 2020 00:03:07 GMT<![CDATA[Reply to Smoked Italian and polish sausage on Mon, 18 May 2020 18:35:24 GMT]]>FireHorse We sell it as a fresh sausage but I’m sure it would be great smoked! It’s made with a spicy Harissa seasoning, fresh cilantro, oregano, red onion, pickled jalapeno and tomato paste.

]]>https://waltonsdev.nodebb.com/post/17496https://waltonsdev.nodebb.com/post/17496Mon, 18 May 2020 18:35:24 GMT<![CDATA[Reply to Smoked Italian and polish sausage on Mon, 18 May 2020 18:29:36 GMT]]>Is the lamb merguez a fresh or smoked sausage? Have never heard of it but it looks really good.

]]>https://waltonsdev.nodebb.com/post/17495https://waltonsdev.nodebb.com/post/17495Mon, 18 May 2020 18:29:36 GMT<![CDATA[Reply to Smoked Italian and polish sausage on Sun, 10 May 2020 14:47:58 GMT]]>Jonathon that would be correct, I’ve always had pretty good luck with doing it that way, and the grinder also adds a little extra mixing action at the end and when I grind into my stuffer that’s just one less time I have to handle my meat.

]]>https://waltonsdev.nodebb.com/post/17218https://waltonsdev.nodebb.com/post/17218Sun, 10 May 2020 14:47:58 GMT<![CDATA[Reply to Smoked Italian and polish sausage on Thu, 07 May 2020 19:01:39 GMT]]>Jonathon That’s how I do it! This is a lamb merguez mix

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]]>https://waltonsdev.nodebb.com/post/17156https://waltonsdev.nodebb.com/post/17156Thu, 07 May 2020 19:01:39 GMT<![CDATA[Reply to Smoked Italian and polish sausage on Thu, 07 May 2020 13:30:58 GMT]]>bubba_mcnabb That looks awesome! So you mixed in seasoning between first and second grind and then ground right into the stuffing container? Looks like they stuffed pretty well too, great job man!

]]>https://waltonsdev.nodebb.com/post/17148https://waltonsdev.nodebb.com/post/17148Thu, 07 May 2020 13:30:58 GMT<![CDATA[Reply to Smoked Italian and polish sausage on Thu, 07 May 2020 12:19:03 GMT]]>bubba_mcnabb looks great!

]]>https://waltonsdev.nodebb.com/post/17139https://waltonsdev.nodebb.com/post/17139Thu, 07 May 2020 12:19:03 GMT