Made some Polish Sausage today, turned out pretty good.
#6lbs pork butt, salt, curing salt, pepper, marjoram, mustard seed and lots of garlic.
Stuffed & smoked for about 4hrs at 160.
Very nice! Good and tight bind, fat hasn't rendered out. 160 is very low, I don't think I can even stabilize my smoker that low. What's the internal temp you aim for?
I'm curious about the garlic too. I like garlic powder for consistency of texture, and it is more "sterile" ish. Sometimes for this type of fresh sausage I would venture fresh garlic with varied results.
I have an MES, can set it from 100-275. I got the internal temp up to 155. I used granulated garlic, the recipe called for fresh but I didn't have and decent fresh and didn't want to go to the store.
I ground with a coarse plate and thought about regrinding half through a fine plate but did not. The taster that I cooked up had a very different texture than the finished product, overall I'm happy with.
I have that problem with smoked sausages too. The texture after smoking and blooming is much different than whan you would get on a patty on the stovetop. Hard to tell you got it right until you're done.
@chefbuba I'll PM you my snail-mail address I'll take a dozen!
LOL the grinder/stuffer we use is from when the dinos roamed the earth.
Any instructions are long gone.
Just to give you an idea of how basic we get...... the recipe is written on the garage wall (using that waxy yellow marker from the construction trades).
Why the garage?
Sausage making is a family sport.
We wait until deer season is over and produce several large coolers full of venison and pork links.
The smoker is in back of the barn.
I used to butcher with friends. We would get 6 sides of beef from a farmer we knew and process them in a weekend. We setup the 3 stall garage with space for the meat saw and grinder, tables where the kids trimmed scrap off the bones for hamburger grind, and a table for sausage making. All meat was ground on Saturday and mixed with spices then we stuffed sausages on Sunday. Nice part about working in the garage in Nov is temp control. We kept it about 40 degrees as we worked so everything was nice and cold. Big walk in freezer in the corner fr freezing wrapped cuts and every family got theirs cut different. When done we opened the doors, hosed off and washed all the tables then scrubbed and hosed the floor off. Made for easy cleanup of what can be a messy process when dealing with 2,000+ pounds of meat!