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Aidells Polish kielbasa

Ingredients

11/2 lbs ground pork butt ½ tsp grated nutmeg
1 lb beef chuck 1 tsp curing salts (if smoking)
½ lb pork fat 1tbsp kosher salt
2 tbsp chopped garlic 2 tsp sugar
1 tbsp paprika 1cup water
2 tsp black pepper 2 oz powdered milk
½ tsp marjoram Medium hog casings
½ tsp ground coriander Mortens Tender Quick (if smoking)

Lagniappe

Mix the ground meat and fat together evenly. Mix the spices together with the milk
and water to form slurry, mix with the meat till it is well incorporated. Allow the mix
to rest at least overnight in the refrigerator and stuff into 6” links.

Place the sausages in a pan of water and simmer at about 140 for about 20-30
minutes or until the sausages are set

Slow smoke at 160-165 for about 2-3 hours. Bring the links to an internal
temperature of 153-155. Remove from the smoker and immediately cool the links in
cold water and allow them to bloom for a few hours before packaging.

Bernard’s German

Sausage Mix

5.5 tbsp kosher salt
3.5 tsp Black pepper
1/2 tsp crushed red pepper
4.5 tsp brown sugar
1.5 tsp ginger
1.5 tsp sage

This seasoning is good for about 10 lbs of any pork or venison type sausages

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