Stuffing Grandpa Jumbo's Polish Smoked Sausage

Posted by Big Dog at 9/17/2008 11:54 AM
Categories: Projects
All Hail Wittdog....

These smoked sausages are by far one of the best little projects that we have ever tried, and it's all thanks to Wittdog (Dave). I originally came across this recipe last year when I was looking for a simple smoked sausage. It received fantastic reviews from our peers and for good reason. It's mighty easy and mighty tasty. Just have a look at Dave's picture; who could resist?

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Well, we at The Black Pig tried them out last November and by popular request did them again this fall with the greatest of success. I have to tip my hat to Dave and his kids for sharing this little gem, if you have ever seen his posts on YouTube, you already know that he has great informative lessons on everything he does.

This blog is for you, Dave.

Here is the original recipe. We have not changed a thing, as there is no need, they are perfect. I read somewhere that on special occasions Dave will cut he meat by hand, I suppose to give it a better texture. Perhaps next time we will also mix some hand cut pieces in. 

Without further ado, 

Grandpa Jumbo's Polish Smoked Sausages 

10   lbs ground pork
2    cups ice water
5    Tb Non Iodized Salt
1    Tb Sugar
2    Tb Black Pepper
2    Tb Garlic
1    tsp Marjoram
1    tsp ground Allspice
1    cup Soy Protein
2    tsp instacure No 1
1    tsp paprika

Mix the ingredients except for the soy protein hold this out until the last few minutes as it will stiffen the meat. Place sausage in smokehouse preheated to 120*. Keep for an hour or until casing are dry. Gradually raise temp of smokehouse to 165* Apply heavy smoke for about 4hrs. Continue to cook sausage until the sausage’s internal temp is 152* Remove from smokehouse and cool with cold water until internal temp is 110* Allow to bloom till desired color is reached.

Place in Fridge overnight. Then cook or vac pac.


To be honest we ate these as they came out of the smoker, no need to further cook them, but you can if you like. I took some to a buddy's house for them to sample with some friends later that evening. However, they did not make it that long as they were devastated within minutes by him, his spouse and their kids... I should have known. One of the guys didn't even get to smell the wrapper; I will have to make a special delivery for him next week.

Really, if you have access to a smoker these are the ones to do.


Cheers from the Big Dog
 

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  • 11/2/2008 8:41 AM dom scotto wrote:
    we will be trying this recipe next week when our sour kraut is done fermenting
    Reply to this
    1. 11/3/2008 9:23 PM Big Dog wrote:
      Great combo, Come to think of it,  I have 60 pounds of krout brewing up right now.
       
      I think that I will also mix up another batch of Grandpa Jumbo's, this stuff flys off the shelf around here.



      Big Dog...
      Reply to this
  • 12/9/2008 3:08 PM dom wrote:
    the kielbasa was excellent-- i ground the pork through a 3/4 plate so it would stand out more
    Reply to this
  • 12/11/2008 9:37 AM dom wrote:
    We made these and now i have a reputation as a sausage master. They are dynamite.

    I used a 3/4 plate to grind the meat so it would stand out and be more visible.

    DYNAMITE RECIPE
    Reply to this
  • 12/11/2008 6:26 PM Theresa wrote:
    I was quite impressed with this website.Did someone spill coffee on the application?
    Reply to this
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