Making Smoked Polish Sausage (Kielbasa)

Making Polish Smoked Sausage, start to finish--grinding, mixing, stuffing, smoking.
This recipe is based on Stanley and Adam Marianski's outstanding book, Home Production of Quality Meats and Sausages. Also available on their website:
meatsandsausages.com/sausage-recipes/polish-hot-smoked.
Having made it many times, I have tweaked it to my preference (as all cooks do to all recipes), increasing garlic and marjoram a bit. Spices expressed as a percentage of the meat weight.
1000g pork shoulder, 6 to 8mm grind
1.9% salt, 19g
0.2% black pepper, 2g
0.2% marjoram, 2g
0.7% garlic, granulated, 7g
0.25% sugar, 2.5g (or substitute)
10% cold water, 100ml or 100g.
0.25% cure#1, 2.5g
0.4 g sodium erythorbate, cure accelerator so you can make and smoke in one day.

[@WorlTramp]

Nice one. I like your turning table … South Africa 🇿🇦

[@ArtisanCook]

Thanks! Got that at Walmart or Amazon for price of a coffee ;)

[@WorlTramp]

@@ArtisanCook … what is it called? It certainly looks like a nifty gadget

[@ArtisanCook]

Just look for a "lazy susan" on Amazon.

[@coloradosunsa]

MYM makes a nice grinder. My 1.5 HP takes semi frozen strips of port butt like it was butter. It grinds faster than I can manage the output pile. Sharp knives and plates are key.

[@ArtisanCook]

I agree! Unfortunately, their customer service is terrible, they have zero spare parts availability. I like the grinder, but in future will purchase items from Walton's due to superior customer service and how they handle repair or support issues.

[@coloradosunsa]

@@ArtisanCook Agreed. I got them because, at the time, it was the only one with a reverse. I think a motor reverse switch is mandatory when hooking the grinder up to a mixer. I had to order new plastic auger washers from LEM because Meat doesn't carry parts (order several while they are in stock)

[@ArtisanCook]

Good idea on the plastic bearing, I should order a couple now.

[@joannecabe3529]

Do you have the amount of each spice for the -5 1/2 # of meat?

[@ArtisanCook]

Hi, look in the video description, the recipe is there. All items expressed as a % of meat weight, so 1.9% salt dor 1000g meat is 19g salt, etc. You'll have to do some calcs for any odd weights you choose to use. I recommend you do all weights in grams, makes all recipes waaaayyy easier. Do it! ;)

[@joesmith7427]

WHAT GOOD IS THIS VIDEO WITHOUT THE RECIPE MEASUREMENTS?
NO GOOD!!

[@ArtisanCook]

It is in the description, fully written out. That way you can just reference or print. Pretty much every recipe video on youtube has the recipe written in the description, sounds like you didn't know about this...