I’ve been making this sausage for while now. It first came to my attention when a recipe was posted on the sausage-making forum by member Wittdog. His was an amended version of one in a book by Rytek Kutas.

I have since altered his recipe omitting the allspice and paprika and substituting some powdered milk for the soy protein.

Polish Sausage

1kg Pork Shoulder (80% lean, 20% fat)
90gm Iced Water
15gm Non-fat Powdered Dried Milk
2.4gm Cure #1
13gm Salt
3gm Black Pepper
0.5gm Dried Marjoram
2gm Sugar
1gm Powdered Garlic

Method

1. Mince/grind the meat twice through a 6mm plate. Then once through a 3mm plate. If you have a low power mincer/grinder, rest the meat in the freezer inbetween to keep it cool.
2. Mix the other ingredients in and then add the water.
3. Mix it well until it becomes sticky and then stuff the sausage into large pigs (hogs) casings.
4. Do not let the mix sit after the water has been added otherwise it will be very difficult to stuff it.
5. Tie it into horseshoe links for hanging in the smokehouse.
6. Heat your smokehouse to 48°C (130°F) and put the sausage into it until the casings are dry. This will take an hour or so.
7. Apply smoke as you raise the temperature gradually to 74°C (165°F) over the next 4 hours or so.
8. The sausage is ready when its internal temperature has risen to 67°C (152°F) and has been at that temperature for 10 minutes.
9. Cool in iced water then hang to bloom.
10. Store refrigerated

I like these smoked with cherrywood.

Wittdog details his process of making them in four YouTube videos:

• Preparing the meat
• Making the sausage
• Stuffing the sausage
• Smoking the sausage

They’re worth a look.