Polish Sausage Seasoning
-
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.
-
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
-
@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.
-
@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.
-
@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.
-
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
-
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.
-
YooperDog After I pushed my Polish bud to contact some local polish meat shops, they convinced him to use Course. They said that only the large commercial creators used a smaller grind. Thank God. It ended up with a great mouth feel.
-
YooperDog After I pushed my Polish bud to contact some local polish meat shops, they convinced him to use Course. They said that only the large commercial creators used a smaller grind. Thank God. It ended up with a great mouth feel.
zbigjeff sounds like you made some great products and had some fun. I just couldn’t stand the commercially made Polish anymore and I had to start making my own. Congrats
-
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.
zbigjeff said in Polish Sausage Seasoning:
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.
I was going to mention something like that. Many of the locally made sausages I grew up with were more coarsely ground than the mass-produced, supermarket varieties. For all I know, the local makers were finely grinding fat or the very fatty cuts, but I have childhood memories of coarse bits of fat in there (and liking that). Emulsified sausages, like knackwurst and hot dogs, were very fine (of course), but everything else I recall was fairly coarse. That changed over time, especially with what was in the supermarket.
Andouille, especially, was very coarse. I grew up around a substantial Cajun community, and the andouille I grew up with was very coarse–chunky, even, since the traditional way to make it was to hand chop instead of running it through a grinder.
-
zbigjeff said in Polish Sausage Seasoning:
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.
I was going to mention something like that. Many of the locally made sausages I grew up with were more coarsely ground than the mass-produced, supermarket varieties. For all I know, the local makers were finely grinding fat or the very fatty cuts, but I have childhood memories of coarse bits of fat in there (and liking that). Emulsified sausages, like knackwurst and hot dogs, were very fine (of course), but everything else I recall was fairly coarse. That changed over time, especially with what was in the supermarket.
Andouille, especially, was very coarse. I grew up around a substantial Cajun community, and the andouille I grew up with was very coarse–chunky, even, since the traditional way to make it was to hand chop instead of running it through a grinder.
TexLaw Thanks for helping along the way. Sometimes, people have something in their head (like my bud) and they take it as the truth. It takes some “event” to change their thinking. Glad it happened over here because the end product was spot on.
-
TexLaw Thanks for helping along the way. Sometimes, people have something in their head (like my bud) and they take it as the truth. It takes some “event” to change their thinking. Glad it happened over here because the end product was spot on.
zbigjeff You are very welcome. I’ve enjoyed grinding on the courser side for my home sausage, and I’ll continue to.
Thst said, I ground a little finer for my last batch of Summer sausage, and it turned out great, but that may have something to do with the fact that I put cheese in there. That cheese essentially makes up for those fatty bits that I recall so fondly.
-
To add to the conversation, Rytek Kutas also has a simple and well-regarded recipe. You can find it around the internet, but it’s also worth getting his book if you don’t already have it.
I’m eager to see your recipe, YooperDog. It’s always fun to see what other folks do. I have a fair amount of dry mustard (ground) in my “house” sausage, as well.
TexLaw I remember Mr. Rytek Kutas and his brother. My Grandmother was Polish and ran a catering service in Buffalo, NY. She used to go to his shop to get some of her supplies. I didn’t see him there much but I do have his book as well.
-
Made 18 lbs using the Walton’s Polish seasoning w/o msg and appropriate amount of the 4 additional spices from YooperDog. This time we smoked at 225 for 3 hours, then cold bath. Wonderful outcome.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
