DELICOUS Polish FARMER Sausage #sausage #food #countrycooking #cooking #pork

Making DELICOUS Polish Farmer Sausage #sausage #food #countrycooking #cooking #pork

Recipe:
2.5oz Celery Cure for 25lbs meat Veggie Cure: https://sausagemaker.com/product/celery-powder-8oz/

5lbs Venison and 5lbs Pork butt for 10 lb recipe ( can be all pork too)
2 cups Ice water per 10 lbs of meat
Sausage Maker Polish Sausage Spice (Salt, White Pepper, Garlic Granulated, Marjoram, Mace, Soybean Oil) 4.5 oz. per 10lbs of meat https://sausagemaker.com/product/white-fresh-polish-sausage-seasoning-1lb-4oz/
2oz Pig lard cut up
44mm casings
1.25oz Celery Cure

Grind Pork / Venison through 4.5 mm or 6mm plate once. Mix the celery cure and spices into the water. Thoroughly blend the meat mixture together and add the remaining water/celery cure to the meats while mixing thoroughly.
Stuff meat mixture firmly into 40-44mm Hog Casings forming a long coil or “rope” 24inch. Thoroughly prick visible air pockets. Refrigerate or freeze, smoke if wanted.
Cooking: (Per1 lb Sausage)In a large pot add 4 peppercorns, 3 allspice berries, 1 bay leaf. Bring to a simmer.
Add sausages gently, and reduce heat.
Cover the pot, but DO NOT BOIL once sausage in it.
Water should be close to but not exceed 170°F, simmer sausage for 20 minutes (or until internal sausage temp reaches 155-160°F). Carefully remove sausages and ENJOY!

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