German sausage with a Polish spin

Post Reply
Sleebus
Frequent User
Frequent User
Posts: 138
Joined: Thu Jan 12, 2017 15:28
Location: Fulshear, TX

German sausage with a Polish spin

Post by Sleebus » Sun Jan 29, 2017 15:07

I've been wanting to do this for a while now. The first sausage that I made turned out really good, but it was a fresh sausage and unfit for low temp smoking. For that you need to add Cure #1, and I also wanted to tweak garlic levels and add some mustard seeds. Stanley Marianski says in his book that he wants to educate the reader so they can go off and develop their own sausage recipes from what they have learned, well, I can say that's exactly what I've done.

Pork 75.00%
Beef 25.00%
salt 1.75%
pepper 0.38%
Crushed garlic 1.00%
water 3.13%
Cure #1 0.25%
Mustard seeds 0.10%

Spices are the percentage weight of the total meat. I used country style pork ribs that were on sale and beef shoulder. EVERYTHING went into the grinder, fat and all, even the beef fat. Got everything as cold (par-frozen) as I could so the grinding wouldn't smear fat. Mixed all the spices into the water and poured over ground meat. Hand mixed until pretty sticky. Loaded stuffer and away we went. Total was 14# of sausage. Smoked for about 2 hours with pit boss pellets at 150°. Pulled and poached in 165° water until IT of 155°. Immediately placed in ice bath until IT of ~55°. Results were killer. Doubling the garlic and adding mustard seeds was definitely a winner. This is some seriously tasty sausage.

Image

Loaded onto the Jim Bowie. Ran out of space, so used 4 shot glasses to elevate a cooling rack for the last piece.

Image

Coloring up nicely

Image

First batch ready for poaching

Image

In the hot tub

Image

And just chillin'

Image

Final result

Image

Fair bit of work to do this but OMG the results!! Very, very tasty. I'd put this up against any sausage I've ever eaten.
User avatar
Butterbean
Moderator
Moderator
Posts: 1704
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Sun Jan 29, 2017 16:24

Those look awesome Sleebus. It feels good shedding the chains of a recipe and going with your gut and hitting a home run doesn't it? I find most times your gut will be right as long as you keep the basic principles in mind.

BTW - I like your shot glass idea and trust you emptied them properly before setting a flammable liquid near the flame. Gotta be firewise. :mrgreen:
User avatar
redzed
Moderator
Moderator
Posts: 3201
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Sun Jan 29, 2017 16:56

Sleebus that sausage looks stupendous! Well executed my friend! Image

And I'm impressed that your pellet smoker kept the temp low enough to smoke sausage. At what temp did you smoke?
martin
Beginner
Beginner
Posts: 40
Joined: Fri Dec 23, 2016 01:30
Location: New England

Post by martin » Sun Jan 29, 2017 17:06

Looks very good , without any binder :mrgreen:
Sleebus
Frequent User
Frequent User
Posts: 138
Joined: Thu Jan 12, 2017 15:28
Location: Fulshear, TX

Post by Sleebus » Sun Jan 29, 2017 18:21

Butterbean wrote:Those look awesome Sleebus. It feels good shedding the chains of a recipe and going with your gut and hitting a home run doesn't it? I find most times your gut will be right as long as you keep the basic principles in mind.

BTW - I like your shot glass idea and trust you emptied them properly before setting a flammable liquid near the flame. Gotta be firewise. :mrgreen:
Yes it does. Stanley's books, website + this forum have been very helpful in coming up with recipes that are great the first time. Yeah the shot glass thing was a last minute WHOOPS kinda thing. Definitely properly empty before use. :mrgreen:
redzed wrote:Sleebus that sausage looks stupendous! Well executed my friend!

And I'm impressed that your pellet smoker kept the temp low enough to smoke sausage. At what temp did you smoke?
Might have missed it up top buuuuut....
Sleebus wrote:Smoked for about 2 hours with pit boss pellets at 150°.
I was thinking I would need to smoke for 4 hours, but in two hours they had the right color, so I elected to stop...which was a good thing as I would have been pulling them off to poach at 9pm. Yikes.

Green Mountain Grills will run as low as 150° with no problem. It's one of the reasons I bought their brand as I knew that low temp smoking would come in handy. It does an excellent job of holding the temp, usually ±1°F or so. Now I need to look into putting in a second shelf! If I'm gonna mess up the kitchen, I may as well make big batches and give myself a longer break inbetween sausage sessions.


martin wrote:Looks very good , without any binder :mrgreen:
Yep! The meat comes with all the binder you need built in from the factory haha. :shock:
muxmun
User
User
Posts: 65
Joined: Thu Oct 01, 2015 02:23
Location: Oregon

Post by muxmun » Sun Jan 29, 2017 23:32

WOW!!! I am totally impressed!! I have a green mountain pellet grill and will try this as soon as I get the time. Thx for sharing Sleebus
Fusion5567
Beginner
Beginner
Posts: 34
Joined: Fri Jan 20, 2017 02:20
Location: California

Post by Fusion5567 » Sun Jan 29, 2017 23:53

Great job, looks delish :mrgreen:
Post Reply