Polish Sausage is a very flavorful fresh sausage that can be cooked as patties or links. You can use all kinds of meat. Pork is usually the recommended meat, but you can use chicken, beef or wild meats, as long as you add some extra fat, generally recommended at a ratio of four parts meat to one part fat.
Like I did at first, you may be thinking "But that sounds disgusting! Add fat?! Ew!" Unfortunately super lean sausage = very dry sausage. And thankfully, a large amount of the fat melts out during the cooking process, so the meat that actually makes it your mouth is no longer 20% fat.
This time around I was using 50% homegrown chicken and 50% homegrown pork.
|Freshly made raw sausage|
10 lb. meat (100% pork, or other meats plus pork fat at a ratio of 80% meat and 20% fat)
3 Tb salt
1/4 tsp black pepper
2 Tb sugar or agave syrup
2 1/2 tsp dried thyme
1 tsp dried basil
2 tsp garlic powder
2 1/2 tsp dried marjoram
Cut meat into 1" cubes, trimming all gristle and bone. Put the chunks in the freezer until slightly hardened (to improve grinding). Run through a meat grinder (use a larger-holed grinder plate, I use 7mm) into a large non-plastic bowl.
Mix the dry spices in a small bowl. Sprinkle the spices over the meat and combine gently by hand.
You can package the sausage at this point in chunks for shaping into patties later (generally I freeze in 2 lb lumps). Alternately, you can stuff them into casings for links (I put it all in casings this time)
I pan fry most of our sausage, using no additional grease, just a small amount of water. Links are super yummy grilled too.
(Note: this recipe is based on the Polish Sausage recipe from 3 Men)
|Pan fried Polish Sausage links|
|Grilled Polish Sausage|
|Chicken with pork makes a very light colored sausage|