Polish sausage

[Boaz]

We made 5lb of Polish sausage this evening ! 50/50 pork and beef , two variations . 2 1/2 lb of basic polish and 2 1/2 pounds of the same polish with onions and bell peppers . We like it both ways !

[SciFiJim]

looks like time to fire up the grill. Looks delicious!

[MaryB]

Nice! Sausage making is a skill I want to learn.

[Boaz]

Becky and I have only been doing it about a year . Making it is not complicated as many think . Experimenting with different recipes is fun .

[MaryB]

I need a sausage stuffer... might have to save for one. One of the local grocery stores carries casings...

[Iowa Fox]

I need a sausage stuffer... might have to save for one. One of the local grocery stores carries casings...

We started with a horizontal hand stuffer from Harbor Freight maybe 20 years ago. I think it was less than $15 delivered, We've stuffed a lot of meat with it. Its a lot of fun and good eating. I don't think they even sell it anymore but they do have a motorized one that looks like it would do the trick.

http://www.harborfreight.com/catalog...result/?q=meat

Sometimes we hit the sausage with a little cold hickory or apple smoke which really sets it off. I just use an old refrigerator for that. Gotta keep the heat away from it and just smoke it.

[Jeff Michel]

It's pretty easy to get the hang of it. http://www.meatprocessingproducts.com/ is a good source for recipes, though there are a mess of others. I would suggest that any aspiring sausage maker read up on the subject, especially if your planning to make a smoked or fermented sausage. It's very important to know. The really neat thing is there are literally dozens of sausage types with a thousand different variations. Once you get started, keep a good notebook of your successes so you can repeat them and your boners, so you don't.

[Boaz]

It's pretty easy to get the hang of it. http://www.meatprocessingproducts.com/ is a good source for recipes, though there are a mess of others. I would suggest that any aspiring sausage maker read up on the subject, especially if your planning to make a smoked or fermented sausage. It's very important to know. The really neat thing is there are literally dozens of sausage types with a thousand different variations. Once you get started, keep a good notebook of your successes so you can repeat them and your boners, so you don't.

Looks like a good site ! Thanks for the link.

[MaryB]

I have an okay electric grinder(The Northern Tool $99 special that pops up on sale every so often. I want a vertical crank stuffer, the horizontal is going to take to much strength for my bad arms.

We started with a horizontal hand stuffer from Harbor Freight maybe 20 years ago. I think it was less than $15 delivered, We've stuffed a lot of meat with it. Its a lot of fun and good eating. I don't think they even sell it anymore but they do have a motorized one that looks like it would do the trick.

http://www.harborfreight.com/catalog...result/?q=meat

Sometimes we hit the sausage with a little cold hickory or apple smoke which really sets it off. I just use an old refrigerator for that. Gotta keep the heat away from it and just smoke it.

[Boaz]

Supper tonight ! Homemade polish sausage with homemade sauerkraut !

[WebMonkey]

Looks dee-lish!

[MaryB]

Reminds me, I should check the crock of kraut tomorrow... might be ready to move to quart jars and the fridge.