Polish Sausage Seasoning
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My fresh Polish recipe is a mix of Kutas and Marianski’s. I don’t use any beef, I have in the past, but have some relatives that are unable to eat beef. I have thought about venison but haven’t pulled the trigger on that yet. So all pork and nobody has yet to notice.
10Kg various cuts of pork
-2kg lean grind through 13 mm plate
-8kg fatty (~30%) grind through 10 mm plate
If using a packaged seasoning mix follow those instructions and adjust to your preference. I typically add additional garlic, coarse ground black pepper, marjoram and whole mustard seed. I have used granulated garlc in the past, but have been getting better results using fresh and tossing in when grinding.My personal recipe for 10kg
- 150-200g salt, I am trying to reduce
- 15-20g coarse black pepper
- 10-20g garlic, variety dependent
- 15-20g marjoram
- 20-35g whole mustard seed
- ~2 pints ice water/6% in relation to meat block weight
Mix well and stuff into 32-36 hog casings or smaller for if going to link for grilling. Hang to dry for drying, 15-30 minutes and remove air pockets.
I simmer the sausage until done, eat. Or toss on the grill or bake in the oven after simmering, for browning and a nice snap. The broth can be saved for biały bortsch/żurek.
Hope this helps. Still working on the baleron recipe. To many pokers in the fire for the next four weeks.
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I like that recipe, YooperDog . I’ve been concerned about using fresh garlic because I was concerned about keeping the flavor consistent, but I also imagine we wouldn’t care if it got overdone from time to time.
Thanks!
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I like that recipe, YooperDog . I’ve been concerned about using fresh garlic because I was concerned about keeping the flavor consistent, but I also imagine we wouldn’t care if it got overdone from time to time.
Thanks!
TexLaw I found that if I package and freeze it the fresh garlic flavor seems to hold up better. The granulated works okay if I cook it up right away, but seems to fade in the freezer. Maybe it is me LOL. We like a bit of garlic to keep the vampires away and there are some garlic’s out there that have some punch.
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TexLaw I found that if I package and freeze it the fresh garlic flavor seems to hold up better. The granulated works okay if I cook it up right away, but seems to fade in the freezer. Maybe it is me LOL. We like a bit of garlic to keep the vampires away and there are some garlic’s out there that have some punch.
YooperDog Regarding the garlic. The people who make Slovenian sausage the correct way, they grind the garlic, blanch it wrapped in cheese cloth and hot water, then squeeze the juice into the sausage mixture (and throw away the ground garlic). You can smell those sausages across the county. When one uses granulated garlic in any recipe (sausage stuffing or other dishes), you need to add more than normally required to retain the high garlic flavor.
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My fresh Polish recipe is a mix of Kutas and Marianski’s. I don’t use any beef, I have in the past, but have some relatives that are unable to eat beef. I have thought about venison but haven’t pulled the trigger on that yet. So all pork and nobody has yet to notice.
10Kg various cuts of pork
-2kg lean grind through 13 mm plate
-8kg fatty (~30%) grind through 10 mm plate
If using a packaged seasoning mix follow those instructions and adjust to your preference. I typically add additional garlic, coarse ground black pepper, marjoram and whole mustard seed. I have used granulated garlc in the past, but have been getting better results using fresh and tossing in when grinding.My personal recipe for 10kg
- 150-200g salt, I am trying to reduce
- 15-20g coarse black pepper
- 10-20g garlic, variety dependent
- 15-20g marjoram
- 20-35g whole mustard seed
- ~2 pints ice water/6% in relation to meat block weight
Mix well and stuff into 32-36 hog casings or smaller for if going to link for grilling. Hang to dry for drying, 15-30 minutes and remove air pockets.
I simmer the sausage until done, eat. Or toss on the grill or bake in the oven after simmering, for browning and a nice snap. The broth can be saved for biały bortsch/żurek.
Hope this helps. Still working on the baleron recipe. To many pokers in the fire for the next four weeks.
YooperDog Wow, that sounds amazing. In addition, your use of the “water after simmering” is definitely the old fashioned way (and I can say, the correct way). People in both Poland and Slovenia (Maybe others also. But, personally know those two.) did it that way because they never wasted anything. Then, people wonder why their dish doesn’t taste “authentic”. You have produced the reason. Yay for you.
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My fresh Polish recipe is a mix of Kutas and Marianski’s. I don’t use any beef, I have in the past, but have some relatives that are unable to eat beef. I have thought about venison but haven’t pulled the trigger on that yet. So all pork and nobody has yet to notice.
10Kg various cuts of pork
-2kg lean grind through 13 mm plate
-8kg fatty (~30%) grind through 10 mm plate
If using a packaged seasoning mix follow those instructions and adjust to your preference. I typically add additional garlic, coarse ground black pepper, marjoram and whole mustard seed. I have used granulated garlc in the past, but have been getting better results using fresh and tossing in when grinding.My personal recipe for 10kg
- 150-200g salt, I am trying to reduce
- 15-20g coarse black pepper
- 10-20g garlic, variety dependent
- 15-20g marjoram
- 20-35g whole mustard seed
- ~2 pints ice water/6% in relation to meat block weight
Mix well and stuff into 32-36 hog casings or smaller for if going to link for grilling. Hang to dry for drying, 15-30 minutes and remove air pockets.
I simmer the sausage until done, eat. Or toss on the grill or bake in the oven after simmering, for browning and a nice snap. The broth can be saved for biały bortsch/żurek.
Hope this helps. Still working on the baleron recipe. To many pokers in the fire for the next four weeks.
YooperDog Will definitely kick up the mix with your additional seasonings recommendation. Mix arrives today and the stuffing/creating is not far behind. Thanks for added notes.
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YooperDog Regarding the garlic. The people who make Slovenian sausage the correct way, they grind the garlic, blanch it wrapped in cheese cloth and hot water, then squeeze the juice into the sausage mixture (and throw away the ground garlic). You can smell those sausages across the county. When one uses granulated garlic in any recipe (sausage stuffing or other dishes), you need to add more than normally required to retain the high garlic flavor.
zbigjeff I have read about that process with the garlic before, had some wonderful sausages from that part of the world from folks making them from family recipes handed down over countless generations. I noticed that with the granulated garlc when I switched because ithe store only had granulated. I assumed it was similar to using kosher salt and table salt. Always had to add more more after the initial taste test. Thanks for the update and good luck with the Polish sausage. I assumed that you were making fresh not smoked.
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We will be adding “pink” to the whole batch. 3/4 fresh and 1/4 smoked. Makes it much easier in the end. Will advise the end result. Still waiting on the seasoning. Coming soon. Thanks again for your valued input to the process.
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We will be adding “pink” to the whole batch. 3/4 fresh and 1/4 smoked. Makes it much easier in the end. Will advise the end result. Still waiting on the seasoning. Coming soon. Thanks again for your valued input to the process.
zbigjeff My favorite of the two is smoked. We use fresh for special events and certain holidays. Always with ćwikła and maybe kraut. Smacznego.
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My fresh Polish recipe is a mix of Kutas and Marianski’s. I don’t use any beef, I have in the past, but have some relatives that are unable to eat beef. I have thought about venison but haven’t pulled the trigger on that yet. So all pork and nobody has yet to notice.
10Kg various cuts of pork
-2kg lean grind through 13 mm plate
-8kg fatty (~30%) grind through 10 mm plate
If using a packaged seasoning mix follow those instructions and adjust to your preference. I typically add additional garlic, coarse ground black pepper, marjoram and whole mustard seed. I have used granulated garlc in the past, but have been getting better results using fresh and tossing in when grinding.My personal recipe for 10kg
- 150-200g salt, I am trying to reduce
- 15-20g coarse black pepper
- 10-20g garlic, variety dependent
- 15-20g marjoram
- 20-35g whole mustard seed
- ~2 pints ice water/6% in relation to meat block weight
Mix well and stuff into 32-36 hog casings or smaller for if going to link for grilling. Hang to dry for drying, 15-30 minutes and remove air pockets.
I simmer the sausage until done, eat. Or toss on the grill or bake in the oven after simmering, for browning and a nice snap. The broth can be saved for biały bortsch/żurek.
Hope this helps. Still working on the baleron recipe. To many pokers in the fire for the next four weeks.
YooperDog I used that recipe with minor changes yesterday at the shop and it went over very well. I liked that the recipe was already calling for my standard amount of pork so it was easy to adapt from my other recipes and ratios. We use the 35-38 mm casings for sausages that average over 1/3 lb. each.
180 grams plain salt
20 g cracked pepper
20 g dried minced roasted garlic
15 g dried Basil (I was out of Marjoram)
35 g Yellow Mustard seed
600 ml Ice cold waterI can easily see this one being a regular item that we offer. I thought the garlic level was perfect and overall I’d call it a ‘mild’ sausage. By comparison we offer a garlic & chive based brat that calls for 110 grams of the dried garlic…it’s no joke and one of our most popular items.
Better Living Through BBQ!
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YooperDog I used that recipe with minor changes yesterday at the shop and it went over very well. I liked that the recipe was already calling for my standard amount of pork so it was easy to adapt from my other recipes and ratios. We use the 35-38 mm casings for sausages that average over 1/3 lb. each.
180 grams plain salt
20 g cracked pepper
20 g dried minced roasted garlic
15 g dried Basil (I was out of Marjoram)
35 g Yellow Mustard seed
600 ml Ice cold waterI can easily see this one being a regular item that we offer. I thought the garlic level was perfect and overall I’d call it a ‘mild’ sausage. By comparison we offer a garlic & chive based brat that calls for 110 grams of the dried garlic…it’s no joke and one of our most popular items.
Joe Hell Now that’s rocking the house. That garlic/chive assortment has to smell like nirvana if one likes garlic which I do.
Congrats are always welcome when the audience gives it a thumbs up. -
zbigjeff My favorite of the two is smoked. We use fresh for special events and certain holidays. Always with ćwikła and maybe kraut. Smacznego.
YooperDog The family of the person I’m stuffing with prefers the fresh from the market. This will be their first time it’s not bought at a store. They’ve had 3 different brats(Blue ribbon, Philly Cheese and Supreme Pizza) about a month ago. They all said they never tasted anything so good. We told them: well duh. It’s fresh and we know exactly what going into it. Seasoning is in hand for the Polish. Since it’s going to rain all day Saturday, we decided to sip bourbon, grind and stuff. Hope you and everyone else has as much fun each day as we do.
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YooperDog I used that recipe with minor changes yesterday at the shop and it went over very well. I liked that the recipe was already calling for my standard amount of pork so it was easy to adapt from my other recipes and ratios. We use the 35-38 mm casings for sausages that average over 1/3 lb. each.
180 grams plain salt
20 g cracked pepper
20 g dried minced roasted garlic
15 g dried Basil (I was out of Marjoram)
35 g Yellow Mustard seed
600 ml Ice cold waterI can easily see this one being a regular item that we offer. I thought the garlic level was perfect and overall I’d call it a ‘mild’ sausage. By comparison we offer a garlic & chive based brat that calls for 110 grams of the dried garlic…it’s no joke and one of our most popular items.
Joe Hell thanks for the update. Holy cow that is a lot of garlic. No vampires around those brats. I like garlic and most of my siblings do too, it is like anchovies on pizza. Somebody has to compromise. If I am making for my immediate family then I do it my way. We make large batches (50+lbs) for Christmas and Easter to share with extended family, then everyone wants to give you their input. Just back off a bit on the seasonings and tell everyone that their input was taken and all are happy. Glad that you enjoyed it.
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My fresh Polish recipe is a mix of Kutas and Marianski’s. I don’t use any beef, I have in the past, but have some relatives that are unable to eat beef. I have thought about venison but haven’t pulled the trigger on that yet. So all pork and nobody has yet to notice.
10Kg various cuts of pork
-2kg lean grind through 13 mm plate
-8kg fatty (~30%) grind through 10 mm plate
If using a packaged seasoning mix follow those instructions and adjust to your preference. I typically add additional garlic, coarse ground black pepper, marjoram and whole mustard seed. I have used granulated garlc in the past, but have been getting better results using fresh and tossing in when grinding.My personal recipe for 10kg
- 150-200g salt, I am trying to reduce
- 15-20g coarse black pepper
- 10-20g garlic, variety dependent
- 15-20g marjoram
- 20-35g whole mustard seed
- ~2 pints ice water/6% in relation to meat block weight
Mix well and stuff into 32-36 hog casings or smaller for if going to link for grilling. Hang to dry for drying, 15-30 minutes and remove air pockets.
I simmer the sausage until done, eat. Or toss on the grill or bake in the oven after simmering, for browning and a nice snap. The broth can be saved for biały bortsch/żurek.
Hope this helps. Still working on the baleron recipe. To many pokers in the fire for the next four weeks.
@YooperDogMy wife and I grew up in Texas eating fresh polish sausage from Chappell Hill. What we loved the most about the sausage was the course grind, heavy pepper and garlic flavor. I purchased all of the required equipment from Walton’s last year with the intention of recreating what we grew up eating. My son and I did some deer/pork brats and deer/pork summer sausage last hunting season. It all turned out well, but I haven’t broke out the equipment since then and would really like to do some polish sausage. It sounds like you guys have some experience with polish sausage so any advice would be greatly appreciated. I may be wrong, but I believe that the Chappell Hill sausage was a combination of pork and beef. Should I do pork only? What cuts of beef/pork do you guys use? What grind plate would you recommend for a more course grind? It sounds like you do your own spice mix versus a package or kit? That would be my preference as I continue to experiment with making sausage. Thanks - Billy
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@YooperDogMy wife and I grew up in Texas eating fresh polish sausage from Chappell Hill. What we loved the most about the sausage was the course grind, heavy pepper and garlic flavor. I purchased all of the required equipment from Walton’s last year with the intention of recreating what we grew up eating. My son and I did some deer/pork brats and deer/pork summer sausage last hunting season. It all turned out well, but I haven’t broke out the equipment since then and would really like to do some polish sausage. It sounds like you guys have some experience with polish sausage so any advice would be greatly appreciated. I may be wrong, but I believe that the Chappell Hill sausage was a combination of pork and beef. Should I do pork only? What cuts of beef/pork do you guys use? What grind plate would you recommend for a more course grind? It sounds like you do your own spice mix versus a package or kit? That would be my preference as I continue to experiment with making sausage. Thanks - Billy
OKSTATECOWBOY I have made it with beef in the past, if I remember correctly a small portion of the meat block, less than a kg, about 1-1.5lbs, based on a 10kg meat block. That would be ground 2-3X to emulsify. I have used prepackaged seasonings in the past and the just adjusted them to fit my preference, so it just made sense to create my own recipe. I break down my pork into lean and fatty, the lean gets ground coarse. If you check back up this thread you will see my recipe. If you use beef subtract it from the fatty block and increase your water a bit.
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@YooperDogMy wife and I grew up in Texas eating fresh polish sausage from Chappell Hill. What we loved the most about the sausage was the course grind, heavy pepper and garlic flavor. I purchased all of the required equipment from Walton’s last year with the intention of recreating what we grew up eating. My son and I did some deer/pork brats and deer/pork summer sausage last hunting season. It all turned out well, but I haven’t broke out the equipment since then and would really like to do some polish sausage. It sounds like you guys have some experience with polish sausage so any advice would be greatly appreciated. I may be wrong, but I believe that the Chappell Hill sausage was a combination of pork and beef. Should I do pork only? What cuts of beef/pork do you guys use? What grind plate would you recommend for a more course grind? It sounds like you do your own spice mix versus a package or kit? That would be my preference as I continue to experiment with making sausage. Thanks - Billy
OKSTATECOWBOY checking my recipe notes, 1kg/2.2 lbs beef (sirloin, round, chuck). Grind/emulsify with 45% weight of ice cold water. Run it through your smallest plate a couple of times. Keep it almost frozen and this will go better. I don’t know what size plates you have for you grinder, the lean through a 13mm/.5 inch or largest, the fattier through a 10mm/3/8 inch and the beef through a 2mm/3/32 inch or smallest. The pork is your typical pork butt, if you have a butcher shop check with them and they may sell you some pork trimmings and you can get a loin for the lean, butt works overall. Use what you got and keep notes. This is for a 10kg/22lb meat block.
I have made it with beef, but some of the people we share this with are unable to eat beef. So now it is all pork an no one seems to notice. I haven’t tried it with venison yet, but I have been thinking about trying it this fall. I still have plenty of venison in the freezer. This sausage should have some texture, not the emulsified style sold stores by the big producers.
Good luck and have fun experimenting.
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@YooperDogMy wife and I grew up in Texas eating fresh polish sausage from Chappell Hill. What we loved the most about the sausage was the course grind, heavy pepper and garlic flavor. I purchased all of the required equipment from Walton’s last year with the intention of recreating what we grew up eating. My son and I did some deer/pork brats and deer/pork summer sausage last hunting season. It all turned out well, but I haven’t broke out the equipment since then and would really like to do some polish sausage. It sounds like you guys have some experience with polish sausage so any advice would be greatly appreciated. I may be wrong, but I believe that the Chappell Hill sausage was a combination of pork and beef. Should I do pork only? What cuts of beef/pork do you guys use? What grind plate would you recommend for a more course grind? It sounds like you do your own spice mix versus a package or kit? That would be my preference as I continue to experiment with making sausage. Thanks - Billy
OKSTATECOWBOY Meat preference. In the Cleveland, OH market, the polish make it with pork. So, that’s what we will do tomorrow to make my Polish bud happy.
In this area of the country, it’s more on the mild side of garlicy. So, like most of you said: apply the seasoning, mix it and do a test patty. Then, adjust to taste. Whatever happens, we will have fun. Thanks for all of the “tips”. -
OKSTATECOWBOY checking my recipe notes, 1kg/2.2 lbs beef (sirloin, round, chuck). Grind/emulsify with 45% weight of ice cold water. Run it through your smallest plate a couple of times. Keep it almost frozen and this will go better. I don’t know what size plates you have for you grinder, the lean through a 13mm/.5 inch or largest, the fattier through a 10mm/3/8 inch and the beef through a 2mm/3/32 inch or smallest. The pork is your typical pork butt, if you have a butcher shop check with them and they may sell you some pork trimmings and you can get a loin for the lean, butt works overall. Use what you got and keep notes. This is for a 10kg/22lb meat block.
I have made it with beef, but some of the people we share this with are unable to eat beef. So now it is all pork an no one seems to notice. I haven’t tried it with venison yet, but I have been thinking about trying it this fall. I still have plenty of venison in the freezer. This sausage should have some texture, not the emulsified style sold stores by the big producers.
Good luck and have fun experimenting.
YooperDog We will be using butt and it looks pretty close to 80/20. My plates are Course: 3/8"(9.5 mm) and Medium: 3/16" (4.8 mm). Those what I will be using. First with the Course, then a second grind with the Medium. Reason: People up here in the Cleveland, OH area don’t use course for polish sausage, but do use course for Slovenian sausage. Who the heck knows why. Again, thanks for the great info.
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YooperDog We will be using butt and it looks pretty close to 80/20. My plates are Course: 3/8"(9.5 mm) and Medium: 3/16" (4.8 mm). Those what I will be using. First with the Course, then a second grind with the Medium. Reason: People up here in the Cleveland, OH area don’t use course for polish sausage, but do use course for Slovenian sausage. Who the heck knows why. Again, thanks for the great info.
zbigjeff local preference. No sense to make what you don’t like to eat. Enjoy
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OKSTATECOWBOY Meat preference. In the Cleveland, OH market, the polish make it with pork. So, that’s what we will do tomorrow to make my Polish bud happy.
In this area of the country, it’s more on the mild side of garlicy. So, like most of you said: apply the seasoning, mix it and do a test patty. Then, adjust to taste. Whatever happens, we will have fun. Thanks for all of the “tips”.zbigjeff Well, the polish bud called around and found the real answer (not fake news) that the “local” purveyors all used Course grind. So, that’'s what we used for the Polish, Andouille and Hot Italian. It just added a better mouthfeel in the end. I used Yooperdog’s combination recipe (Walton’s mix plus black pepper, garlic, marjoram and mustard seed for the Polish. It came out fantastic. For the Andouille, we used a half ounce more of the mix to wow our taste buds. For the Italian, we used the Hot Italian mix with added Fennel seed/ground fennel. Then, we smoked half of the Polish and all the Andouille with great results. I thank all of you for assisting this old boy in the process.
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