Smoked Polish Style Sausage

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

875g Pork Shoulder (80% lean, 20% fat)
90gm Iced Water
15gm Non-fat Powdered Dried Milk
2.1gm Cure #1
13gm Salt
3gm Black Pepper
0.5gm Dried Marjoram
2gm Sugar
1gm Powdered Garlic


  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

Polish Style Smoked Sausage
Weight of Meat in grams gm
Iced water gm
Non Fat Dried Milk gm
Cure #1 gm
Salt gm
Ground Black Pepper gm
Dried Marjoram gm
White Sugar gm
Powdered Garlic gm
Total Amount of Sausage gm

I like these smoked with cherrywood.

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

They’re worth a look.

2 thoughts on “Smoked Polish Style Sausage”

    1. I have noticed that there is an error in this recipe and calculator. I have now corrected it – please reload it to see new ingredient amounts. You may need to clear your cache to see the update.

      As far as the curing salt is concerned, using a 0.6% cure and replacing the cure #1 and salt with it will give a nitrite level of 104 mg/kg as against the 150 mg/kg in the original. The salt level will be 1.5% as in the original. Ideally, you’d use 25gm of curing salt per 1 kg of meat to achieve the 150mg/kg nitrite; however, this will result in a salt level of 2.2% – too high for my liking. A good compromise will be somewhere between the 17.4gm and 25gm at an amount that will give a salt level that you are happy with. Maybe 20gm to give 120 mg/kg nitrite and around 1.7% salt? I hope this helps.

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