| Sausage Andouille Chorizo I Chorizo II Hungarian Irish Kielbasa Garlic Kielbasa Lituanian Longganisa Polish 1 Polish 2 Kielbasa Polish Kielbasa Ukrainian Salami |
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| Polish Sausage II ~ 19 lb. lean meat 6 lb. pork or beef fat 4½ cups nonfat dry milk 1 cup salt ½ cup sugar 2 qt. cold water 4 tbsp ground black pepper 3 tbsp coriander 5 tbsp garlic powder 2 tbsp cure 1. Cut lean meat and fat into 1-inch squares or grind through a coarse (½-1 inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings. 2. Place in a smokehouse and heat at 185 degrees F. until a smoked color is obtained and the sausage reaches 152 degrees Fahrenheit internal temperature. Immediately place the sausage in cold water until the internal temperature is 100 degrees F. Rinse briefly with hot water to remove grease. Allow to dry about 1 hour at room temperature. Store in the refrigerator. |