Meats and Sausages
Polish Smoked Sausage (non-fat)
Polish Smoked Sausage (non-fat)
| Meats | Metric | US |
|---|---|---|
| lean pork | 850 g | 1.87 lbs. |
| water | 150 g | 2 Tbsp |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | 1/2 tsp. |
| Sausage Maker Fat Replacer | 8.0 g | 2 tsp. |
| carrageenan | 5.0 g | 1 tsp. |
| dextrose | 10.0 g | 2 tsp. |
| pepper | 3.0 g | 1 tsp. |
| garlic | 3.5 g | 1 clove |
| marjoram | 1.0 g | 2/3 tsp. |
Instructions
- Grind meat through 3/8" (10 mm) plate.
- Add salt and Cure #1 and mix well with meat.
- Mix dextrose, spices, fat replacer with ground meat and water.
- Stuff mixture into 32 - 36 mm hog casings and form 12” links.
- Hang on smoke sticks for 1-2 hours at room temperature OR
- Place sausages in a preheated smoker at 120º F (49º C) with draft dampers fully open.
- When casings feel dry partially close the exit smoke damper and apply smoke for 60 minutes. Keep on increasing the smoking temperature until you reach 170º F (76º C). Sausage is done when the internal temperature reaches 154º F (68º C).
- Remove from smoker and shower with water or immerse sausages in cold water.
- Store in refrigerator.
Notes
124 calories per 100 g serving.
