Fresh Polish Sausage Recipe for Pork or Venison
This Polish sausage recipe is simple and delicious. Serve with some sauerkraut, pirogi, or just eat it all by itself. Note that this is a recipe for fresh sausages that doesn’t include curing. Accordingly, these sausages cannot be smoked.
Fresh Polish Sausage Recipe
Course: MainCuisine: PolishDifficulty: Medium
Servings
20
servingsPrep time
30
minutesIngredients
4 Lbs Pork shoulder (or 50/50 pork and venison)
1/2 Lb Thick bacon
Natural hog casings
2 Tablespoons Kosher salt
1 Tablespoon White sugar
1 Tablespoon Marjoram
1 Tablespoon Black pepper
5 Cloves Garlic, finely minced
3/4 Cup Ice-cold water
Directions
- Freeze all meat (including bacon) for 1-2 hours so it becomes very cold and somewhat hard. Grind all meat together (including bacon) with a medium-sized grind plate.
- Mix together the dry seasonings.
- To the ground meat, add the dry seasonings, garlic, and cold water. Mix very thoroughly with fingers until the mixture is not very wet, and feels quite tacky.
- Stuff your sausages using the hog casings and a sausage machine. Twist links, prick the casings, and separate links with a sharp knife.
- Freeze immediately, or let sausages sit in fridge for 12-24 hours before cooking.
Recipe Video
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