Homemade Polish Sausage

It was sausage making time on the homestead last week. Every six to eight months I take a chunk of a day and make sausage to freeze. Today I want to share one of our favorite sausage recipes.

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

Polish 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


  1. My mouth is watering! Do you have a grinder attachment for your Kitchenaid? Also, do you buy your casings, or are they from your animals?

  2. Sounds and looks wonderful Patti. Thank you for sharing. Blessings to you.

  3. Sandy, a few years ago we bought an actual electric grinder. We had been doing it with a hand grinder, which is verrrrry sloooooow.

    There are attachments for the Kitchenaid, but our grinder is much more powerful. The casings I can buy at my local grocery store in the meat department! I ordered them online the first time then was shocked to see them at my local store one day. Apparently there are lots of people around here who make their own sausage!

    I usually just cook it as patties because it is so much faster, but this time I did it all in casings. I have been asked to repeat it... the links were a huge hit!

    Tonya, many thanks!

  4. Thanks for stopping by my blog. Have been browsing through yours. I've never made sausage--didn't realize it was so easy. I have a meat grinder (and I'm pretty sure I have the sausage attatchement thing too. I'll have to try making it next time pork is on sale.

  5. LOVE those photos! (And they're making me very hungry) :)

  6. Wow. I always figured sausage making would be terribly hard...now I want to try it. As soon as I find a meat grinder, anyway. :-/ They look so good!


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