Smoked Polish Sausage

[jmcrig]

Doing up 10# of smoked polish today.


Hanging to dry before the smoker

[CypertJ]

Man you're killing me here lately. I have got to learn how to make my own sausage. Just a few too many irons in the fire right now but definitely one of these days. Your pictures are inspiring.

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[jmcrig]

They're at 125 degrees on their way to 154.

[spacetrucker]

what are you using for a stuffer?
I have a Dakota water stuffer, seem to blow out the casings often, then I get my directions mixed up and turn the water on full and squirt the meat out....
I have an enterprise chop rite however it takes two people to move it and I don't have cold storage to cool it down, so it does not get used either. I have had bad luck using my grinder(number22) as it seems to squash and smear the meat.
You have the best looking sausage, I have read of several stuffers but was cautioned about nylon gears...
I would appreciate some advice.
Thanks

[ChileFarmer]

This is the one I have,has steel gears. 15# cap. northern tool. $229.00. I have had it several years no trouble. CF

stuffer.gif

[jmcrig]

I have an older version of this 20# stuffer from Cabalas.

http://www.cabelas.com/product/Home-Cab ... t104552280

It also has the older version of the electric motor.

http://www.cabelas.com/product/Home-Cab ... t104552280

To be honest, what ChileFarmer has is a great setup. The trick to it is you need to set yourself up with a way to attach it to your processing table so you can use it with one hand.

Not all that familiar with water stuffers, but in general, if you're have problems with blowing out your casing. Try a smaller diameter stuffing horn so your casing slide out easier. Hog casing seem to have dead spots where they don't slide very well.

Hope this helps.

[spacetrucker]

Thanks guys I appreciate your comments

[sancho]

Those look great. Are they up in the 38mm range? They look a little bigger than mine. Good looking work.

[jmcrig]

Here's the finished product, just hanging to bloom. These were stuffed into 42 mm hog casings.

[tex_toby]

Looks GREAT!

[jmcrig]

Finally cut into the Smoked Polish I did last weekend. Taste and texture were spot on. And there's not much that is better than Polish sausage, Swiss cheese, and crackers.

[ChileFarmer]

Well done Craig, Sausage, cheese and crackers. How can you not like that. CF

[mark VIII mark]

Looks good. Nothing beats homemade sausage.