Polish Sausage Recipe - Smoked Kielbasa

Directions

1. Presoak the hog casings per the instructions on the packaging.
2. Cut the meat into grinder sized pieces and place in the freezer for 15-20 minutes while you set up the grinder.
3. Set the grinder up with a 3/8” (10mm) plate for the first grind. Grind both the pork and beef together, alternating pieces to start the combination of the meat block.
4. Place the meat in the cooler while you reset the grinder with a 3/16” (4.5mm) plate.
5. Run the second grind.
6. Add the seasoning packet, cure packet and cold water to the meat-block. Mix well for 8-10 minutes or until protein extraction.
7. Load the stuffer with the lubricated hog casings and stuff the sausages.
8. Place the sausage on a rack lined tray and then into the fridge overnight to allow the cure to set.
9. Preheat smoker to 130 degrees.

10. Hang the sausages on hooks or smoke-sticks and place in the smoker.  

    -Cook until 85 degrees internal temp 

    -Add sawdust or wood to smoke for 2 hours 

    -Remove sawdust and increase temperature of the smokehouse to 155 for 1 hour. 

    -Increase temperature again to 180 degrees and cook until internal temperature of 155 degrees is reached.  

11. Remove the sausage from the smokehouse and place in an ice bath immediately.
12. After 30 minutes remove from the ice bath and place in the fridge to cool completely.
13. Grill, sear or heat the sausages to your liking and enjoy!