Using Marianski's recipes as my guide, I made both these sausages last week. For Class I meat, I used pork loin. I was pleased with the results because everyone loved these sausages but I'm often guilty of splitting hairs at times and think next time I will either use some ham in the mix to give them more eye appeal from the rosier color I can get from the ham versus loin. I think a 50/50 mix of the two would be interesting. However, this is just splitting hairs because these are really good as is. Of course, I could also follow the recipe to the letter and not try and please my wife and I would have had more color in the sausage but it is what it is.
Anyhow, I started by cubing the lean loin and curing the cubed it for 3 days then made the emulsions. Since I was trying to make a low fat sausage (for my wife) I changed the recipe for the debowiecka recipe and omitted the 30% pork butt meat which I'm sure affected the color while pleasing the sweet smelling one and her delicate palette.
![Laughing :lol:](./images/smilies/icon_lol.gif)
Nonetheless, all was good in the end.
Mince in stuffer
![Image](https://i.imgur.com/15dfHtpl.jpg)
Hung sausages for a few hours before smoking
![Image](https://i.imgur.com/TuiytAKl.jpg)
Smoked in pecan smoke - beautiful color I thought
![Image](https://i.imgur.com/HZMQXd7l.jpg)
Finished
![Image](https://i.imgur.com/SRxdiNFl.jpg)
Finished
![Image](https://i.imgur.com/ng89KmZl.jpg)