Polish Sausage

IngredientsMeat:4 lbs (1.8 kg) pork shoulder (well-marbled, not trimmed lean)1 lb (450g) pork back fat or fatty pork belly(Optional: Replace 1 lb pork with beef for a pork/beef blend)Seasoning:5 cloves garlic, finely minced (or ~2 tbsp)18g kosher salt (about 3 tsp)2 tsp black pepper2 tsp dried marjoram1 tsp sugar1 tsp paprika (optional for color)2 tsp cure #1 (Prague powder) – optional, if smoking coldExtras:½ cup ice-cold water (to help mix)Natural hog casings (32–35mm), soaked and rinsed well🧰 Equipment NeededMeat grinder (medium plate ~4.5mm)Sausage stufferSmoker (or oven if skipping smoke)Meat thermometerBowl + scale for accurate weighing🧑‍🍳 Instructions1. Prepare MeatCut pork and fat into 1-inch cubes.Keep very cold (partially frozen is ideal for grinding).Chill all tools (grinder parts, bowl, etc.).2. GrindGrind meat and fat together through a medium (4.5 mm) plate.Optional: double grind for smoother texture.3. SeasonIn a large bowl, add all seasonings to meat.Add crushed garlic, cold water, and curing salt (if using).Mix by hand until sticky and tacky (5–7 min).(You’re building the meat bind — it should stick to your palm.)Cover and refrigerate 6–12 hours or overnight for flavor to develop.4. StuffRinse hog casings and keep in cold water.Load sausage stuffer and fill casings carefully.Twist into 6–8” (15–20 cm) links. Prick any air pockets with a pin.Hang sausages in a cool place or fridge for 1–2 hours to dry slightly.5. SmokeOption A: Cold-Smoked (traditional Polish method)Smoke at cold smoke temps (80–90°F / 27–32°C) for 4–6 hours using cherry, oak, or beech wood.Then, poach sausages in 160°F (71°C) water until internal temp reaches 150°F (65°C).Option B: Hot-Smoked (easier method)Smoke at 180–200°F (82–93°C) until internal temp reaches 150°F (65°C), ~2–3 hours.Let cool at room temp, then refrigerate or freeze.