Grandpa Jumbos Polish Sausage
Was in the mood to try something a little different then the usual i make.... thought this recipe looked like it was worth a try
Made 5 lbs for test run
Grandpa Jumbos Polish Sausage by wittdog
This is an old family recipe I hope you try it and enjoy it
Grandpa Jumbo's Polish Sausage
Fresh
10 lbs ground pork
2 cups ice water
5 Tb Non Iodized Salt
1 Tb Sugar
2 Tb Black Pepper
2 Tb Garlic
1 tea Marjoram
1 tea ground Allspice
Smoked
2 Cups Soy Protein
2tsp instacure No 1
1 tea paprika
The smoked sausage contains all of the fresh ingredients and then the rest listed.
Place sausage in smokehouse preheated to 120F. Keep for an hour or until casing are dry.
Gradually raise temp of smokehouse to 165F Apply heavy smoke for about 4hrs.
Continue to cook sausage until the sausage's internal temp is 152F
Remove from smokehouse and cool with cold water until internal temp is 110F Allow to bloom till desired color is reached.
Place in Fridge overnight. Then cook or vac pac.
OK i didn't take any pictures of the grinding and mixing ( to many other thing on the go at this time.
here is 5lbs mixed up and ready for the stuffer, string is ready to go also.
(http://img545.imageshack.us/img545/8360/dsc01520z.jpg) (http://img545.imageshack.us/i/dsc01520z.jpg/)
Must be out of practice, hate it when this happens....time to start over....
(http://img841.imageshack.us/img841/2311/dsc01521ci.jpg) (http://img841.imageshack.us/i/dsc01521ci.jpg/)
I am using hog casing for the polish sausage they are easy to load...$1.50 a string
(http://img16.imageshack.us/img16/7254/dsc01518nf.jpg) (http://img16.imageshack.us/i/dsc01518nf.jpg/)
Ok i have my 5 rings made always tough to guess how much to put in the first one so they all work out to the same size.
(http://img823.imageshack.us/img823/2440/dsc01523vx.jpg) (http://img823.imageshack.us/i/dsc01523vx.jpg/)
In to the smoker to do some dry time
(http://img838.imageshack.us/img838/7296/dsc01528a.jpg) (http://img838.imageshack.us/i/dsc01528a.jpg/)
This is after dry time and 2 hours of oak smoke
(http://img27.imageshack.us/img27/8659/dsc01534cf.jpg) (http://img27.imageshack.us/i/dsc01534cf.jpg/)
will post the rest when they are done thanks for looking
Sausage looking good.
Can you tell me about the picture with casing in a bowl
with red ribbon. Might be the way I need to go with hog
casings. They never seem to work easy for me no matter
which way I hold my tongue. Thanks
Quote from: classicrockgriller on February 26, 2013, 12:43:27 PM
Can you tell me about the picture with casing in a bowl
with red ribbon. Might be the way I need to go with hog
casings. They never seem to work easy for me no matter
which way I hold my tongue. Thanks
They are fairly easy to load on the tube ,i pick them up at my local butcher shop he has red and blue for different sizes
red being bigger
I Will ask him where he gets them from and forward the info on to you....
They side over the tube quite easy when its on the stuffer.... one string does about 15 lbs
(http://img593.imageshack.us/img593/8885/dsc01537m.jpg) (http://img593.imageshack.us/i/dsc01537m.jpg/)
(http://img35.imageshack.us/img35/4841/dsc01538yr.jpg) (http://img35.imageshack.us/i/dsc01538yr.jpg/)
Quote from: classicrockgriller on February 26, 2013, 12:43:27 PM
Sausage looking good.
Can you tell me about the picture with casing in a bowl
with red ribbon. Might be the way I need to go with hog
casings. They never seem to work easy for me no matter
which way I hold my tongue. Thanks
Pull the clear center from the red then slid the stuffer tube into the red plastic then pull the red, Bam casing on stuffer tube.
Red plastic center is hollow. Pull the clear plastic piece out of the red. then thread the red tube one the horn. Pull red tube out and your ready to go. Hog casing is loaded
I like that!
So I will google: hog casings with clear plastic strip in a red hallow tube thingie.
Pulled the Sausage from the smoker when it reached an I.T. of 154 degrees
(http://img62.imageshack.us/img62/9286/dsc01560yl.jpg) (http://img62.imageshack.us/i/dsc01560yl.jpg/)
Hmm....one ring made it over to the plate while the rest are blooming
(http://img705.imageshack.us/img705/4552/dsc01569h.jpg) (http://img705.imageshack.us/i/dsc01569h.jpg/)
What's a guy to do
(http://img585.imageshack.us/img585/9596/dsc01577i.jpg) (http://img585.imageshack.us/i/dsc01577i.jpg/)
taste quite good....No complains here
Looks fantastic Smoke Some! 8)
I use tubed casings all the time now. They are just way easier to handle and deal with, and the additional cost is really not much.
Mike
Found some similar casings at the sausage maker's website. Link. (http://www.sausagemaker.com/naturalcasings.aspx)
Quote from: classicrockgriller on February 26, 2013, 03:29:10 PM
I like that!
So I will google: hog casings with clear plastic strip in a red hallow tube thingie.
Tubed casings
good looking sausage
Looks like Grandpa knew his business.
Bookmarked this to try when I get some of them casings.
Thanks for the post.
Looks great! Nice work.
Sent from my iPhone
That looks really good!
Copy / Paste into my Word doc recipe file.