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Fresh Polish Sausage Recipe

I’ve never forgotten the fresh Polish sausage I enjoyed during my one and only trip to New York City. This tasty sausage was served on a toasted bun, topped with seasoned sauerkraut, melted provolone, and the house mustard––the first and last bite was equally delicious! Although, I haven’t been able to reproduce that culinary masterpiece, this recipe/formula is very good in its own right. For more recipes and info check out the Sausage And Jerky Makers' Bible

4 1/2 lbs pork butt (2.1 kg)
1/2 lb pork back fat (227 g)
2 1/2 tbsp table salt (54.8 g)
1 tsp marjoram, ground (1.4 g)
1 1/2 tsp onion powder (5.4 g)
2 1/2 tsp garlic powder (7.75 g)
1 1/2 tbsp cracked black pepper (15 g)
2 tbsp mustard seed, whole (26.4 g)
1/2 cup ice cold water (118 ml)
35-38mm prepared hog casings

1. Chill pork butt and fat to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground pork/fat with remaining ingredients in a large bowl; mix well until mixture is sticky and batter like.
3. Taste test by cooking a small thin patty, cool, taste, then add additional seasonings to the meat batter if desired.
4. Stuff the seasoned meat batter into prepared 35-38mm hog casings then twist into 7-8” (18-20 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate sausage up to 5 days or vacuum seal and freeze up to 6 months.

Notes:
*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

Serve freshly made Polish sausage with scrambled eggs for breakfast, on a toasted sourdough bun topped with sautéed onions and sweet bell peppers for lunch and alongside boiled potatoes or cooked sauerkraut for dinner.

Hunters may use venison in place of the pork butt to produce a first-rate fresh Polish sausage. Use 75-80% lean venison trim to 25-20% pork fat.


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