Tuesday, March 30, 2010

Polish Pork Sausage - Oink!

When we saw Tangled Noodle & Savor the Thyme's Eating Your Words Challenge 2010 we knew we wanted to join the fun. For some reason, we decided almost right away that we wanted to spell something with sausage. Really, I think we were just looking for an excuse to try our hand at making homemade sausage again. Since it was pork sausage, we figured there was only have one thing to say...
Oink Uncooked
Uncooked
Oink Cooked
Cooked

Does this mean we have a bit of a sick sense of humor?

Just like little piggies we ate this sausage right up. It was wonderful with some spicy brown mustard & a sauerkraut relish. We were very happy by the mixture of spices especially the large amount of garlic & the caraway (Matt almost left the caraway out but it ended up being one of our favorite things about this).
Homemade Polish Sausage
The first time we made homemade sausage we weren't happy with the texture at all. This time was 100% better. First & most importantly, we made sure to buy a nice fatty cut of pork. A lot of sausage recipes even tell you to add extra fat. Secondly, we used the coarse setting on our meat grinder.

Some notes about casings: we used natural casings that we get at our local grocery store, Lund's, from the butcher. They cost about $10 a pound but you'll only need less than $2 worth. You can store any casings you don't use in your refrigerator for 1 to 2 years (though we find they stink). If your local grocer or butcher makes their own sausage they will probably have casings to sell. Any casings you don't use can be stored in your refrigerator for 1 to 2 years (though we find they start to stink). You can also buy collagen casings at stores that carry supplies for hunters like Gander Mountain. Natural casings are best for fresh sausages while collagen is good for fresh & smoked sausage.

Polish Pork Sausage
(from Stuffers)

3 lbs pork with a good amount of fat (we used a pork sholder)
1 T salt
2 t black pepper
5 cloves garlic, peeled & pressed
1 t sugar
2 t dried marjoram
1/4 t ground allspice
2 t caraway seeds
1/2 c cold water
6 feet casing (about 1 1/2 oz)

Run the pork through a meat grinder set at a coarse grind. Using your hands, mix in the seasonings & cold water.

Makes enough filling for 12 6" sausages.

Rinse the sausage casings to remove any grit. Feed the sausage casings on to the sausage stuffer. Tie a knot at the end of the casing.
Rinsing the casingsFeeding the casing onto the stuffer
Slowly filled the casing with the ground meat, try to keep the width the same the whole way. Create one long sausage. Stop filling when you have 2 - 3 inches of casing left. Tie a knot at the end.
Stuffing the sausage casings#87 - Sausage!
Twist into desired length sausages, twist clockwise at the first sausage end then counterclockwise at the second sausage end & so on.
Twist into linksTwist into links
Sausages can then be steamed, boiled or grilled. We steamed ours for about 15 minutes until cooked through & then finished them on the grill to get a crispy brown skin. These would probably also be fantastic smoked.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2010 Kathy Lewinski

15 comments:

Lori said...

Ha, ha! This is awesome! I almost laughed out loud when I saw the oink. The sausage looks amazing. It is on the list of things I want to accomplish right next to making my own cheese.

dawn said...

YUM indeed. I need more 'kraut with mine.

Caroline said...

sausages are one of the things I haven't done and has been on my to-do list. You make it look easy. Awesome sausages, they're oinkilicious!

[eatingclub] vancouver || js said...

Oinkilicious indeed! The sausages look fantastic!

Lisa Paul said...

Love this! And do you have a sick sense of humor? Well, Matt is the guy who scorched Peeps one Easter with a creme brulee torch.

grace said...

ha--so clever. count me among the slackers who've never made their own sausage. i'm impressed and appetized by yours!

♥¸¸.•*¨Skip to Malou¨¨*•.¸¸♥¸ said...

I lOL'd when i saw the word oink... what a cute idea. but the sausages look so good that i don't think i'll eat them before i could spell oink.haha!

stpaulfoodie said...

I think that meal deserves a beer chaser. Nice job!

Peter M said...

Luv it! Homemade sausages are so much tastier than store bought and one knows exactly what's in there.

Lori said...

Very clever- you really did eat your words. I saw that but couldnt think of a thing to do.

I love that you two made your own sausage.

Michelle said...

Love the sausage words! LOL!!!!

I make my own sausage too but I make patties because it freezes flat is easier to store.

I usually add some fat back to my sausage because the pork is just too lean now for a really good tasting sausage!

Foodycat said...

These look perfect! You guys really have the knack of making nice sausage links.

Nachiketa said...

OINK OINK!!!!!!

What lovely use of sausages...

Very creative entry for "Eating your Words Challenge'
The Variable - Nachiketa
Crazy Over Desserts - The Variable, Nachiketa
clear

Zsuzsa said...

Dear!

Red Paprika powdwer in the sousage, is the hungarian specialust! Is very good! (paprika, many garlic, black pepper, and caraway seeds)
Zsuzsa

gfe--gluten free easily said...

Fantastic job! So funny and appropriate, too. What a great gift that homemade sausage would make at Christmas time ... much better than any "dust collector," item of clothing, etc. ;-)

Shirley

Related Posts with Thumbnails

Get Email Updates!

Enter your email address:

Delivered by FeedBurner

Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce

Labels

Blog Archive

Contributors