Grandpa Jumbos Polish Sausage

[Smoke some]

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.






Must be out of practice, hate it when this happens....time to start over....





I am using hog casing  for the polish sausage they are easy to load...$1.50 a string






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.





In to the smoker to do some dry time





This is after dry time and 2 hours of oak smoke





will post the rest when they are done thanks for looking

[classicrockgriller]

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

[Smoke some]

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

[NePaSmoKer]

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.

[Tenpoint5]

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

[classicrockgriller]

I like that!

So I will google: hog casings with clear plastic strip in a red hallow tube thingie.

[Smoke some]

Pulled the Sausage from the smoker when it reached an I.T. of 154 degrees





Hmm....one ring made it over to the plate while the rest are blooming





What's a guy to do






taste quite good....No complains here

[Mr Walleye]

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

[Tiny Tim]

Found some similar casings at the sausage maker's website.  Link.

[NePaSmoKer]

I like that!

So I will google: hog casings with clear plastic strip in a red hallow tube thingie.

Tubed casings

[beefmann]

good looking sausage

[classicrockgriller]

Looks like Grandpa knew his business.

Bookmarked this to try when I get some of them casings.

Thanks for the post.

[STLstyle]

Looks great!  Nice work. 


Sent from my iPhone

[drano]

That looks really good!
Copy / Paste into my Word doc recipe file.