Homemade Polish sausage is a flavorful and satisfying project that brings authentic old-world taste to your kitchen. Whether you cold smoke for that classic aroma or hot smoke for a quicker finish, this sausage is meaty, juicy, and rich in garlic, marjoram, and tradition.
Yield: About 5 lbs sausage (2.2 kg)
Prep Time: 1 hour (plus chilling/resting)
Smoking Time: 2–6 hours
Storage: Refrigerate up to 5 days or freeze up to 3 months
🛒 Ingredients
Meat Blend
- 4 lbs (1.8 kg) pork shoulder (well-marbled)
- 1 lb (450 g) pork back fat or fatty pork belly
- Optional: Replace 1 lb of pork with beef for a pork/beef blend
Seasoning
- 5 cloves garlic, finely minced (or ~2 tbsp)
- 18 g kosher salt (approx. 3 tsp)
- 2 tsp black pepper
- 2 tsp dried marjoram
- 1 tsp sugar
- 1 tsp paprika (optional for color)
- 2 tsp Prague Powder #1 (optional, if cold smoking)
Extras
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