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.

]]>https://waltonsdev.nodebb.com/topic/3289/polish-sausageRSS for NodeThu, 10 Sep 2026 20:56:59 GMTWed, 20 Jan 2021 17:52:04 GMT60mdseaside
Nice looking sausage’s there. As Jonathon said that’s interesting about losing some smoke flavor in the Sous Vide.

]]>https://waltonsdev.nodebb.com/post/29556https://waltonsdev.nodebb.com/post/29556Tue, 26 Jan 2021 19:48:41 GMTmdseaside 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!

]]>https://waltonsdev.nodebb.com/post/29544https://waltonsdev.nodebb.com/post/29544Tue, 26 Jan 2021 18:54:15 GMTGreat looking sausage

]]>https://waltonsdev.nodebb.com/post/29504https://waltonsdev.nodebb.com/post/29504Tue, 26 Jan 2021 04:39:52 GMTJonathon
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.

]]>https://waltonsdev.nodebb.com/post/29503https://waltonsdev.nodebb.com/post/29503Tue, 26 Jan 2021 04:14:47 GMTYes 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.

]]>https://waltonsdev.nodebb.com/post/29013https://waltonsdev.nodebb.com/post/29013Thu, 21 Jan 2021 00:30:50 GMTmdseaside 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.

]]>https://waltonsdev.nodebb.com/post/29006https://waltonsdev.nodebb.com/post/29006Wed, 20 Jan 2021 22:47:19 GMTmdseaside buy a meat mixer, your product will have a consistent amount of seasoning throughout the batch. Experts say dissolve the seasoning with the proper amount of water first, then add seasonings to meat

]]>https://waltonsdev.nodebb.com/post/29004https://waltonsdev.nodebb.com/post/29004Wed, 20 Jan 2021 22:06:48 GMTmdseaside I mix my polish the same amount as I do any other meat I smoke.

]]>https://waltonsdev.nodebb.com/post/28997https://waltonsdev.nodebb.com/post/28997Wed, 20 Jan 2021 19:34:17 GMT