Homemade Polish Sausage
For 10 kg of sausage we need:
150 g of salt 2 cups of cold vegetable stock or broth 1 cup of peeled garlic cloves 2 g of ascorbic acid 100 g of sugar Pepper to taste Meat: 4 kg of ham meat 4 kg of pork shoulder 2 kg of pork fatback Grinding: Grind the ham using a coarse grinding plate Grind the pork shoulder and fatback using a fine grinding plate
Add 2 cups of cold vegetable stock or broth.
Press the garlic through a garlic press. Add the salt, pepper, sugar, and mix everything thoroughly.
Soak the pork casings in cold water for about 30 minutes, then stuff them with the prepared meat mixture.
Preheat the smoker and after about 30 minutes add wood, preferably fruit wood such as apple, plum, or pear. The wood should be bark-free.
Smoke the sausages for about 4 hours at around 60°C (140°F). Enjoy your meal! 😁