Polish Sausage Seasoning
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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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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.
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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
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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.
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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.
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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.
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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.
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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.
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