Polish Sausage
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Want to try my hand at Polish sausage and am not sure how long to mix it. I am thinking more than fresh sausage but not quite as long as I do for summer sausage. I know I need some protein extraction but not sure how much.
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mdseaside Are you smoking it? If so then you want protein extraction. That means you want to mix it until the meat gets nice and sticky/tacky and bonds together. There isn’t a set amount of time, batch size and type of meat matters. If you are doing fresh (just grilled) then just mix until the seasoning and additives are mixed in.
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Yes I am going to smoke it. So I will look for the same tackyness and shine that I do for my summer sausage. Thanks everyone for the info. PS. I think that a little bit of overmixing is better than under mixing. Did a test batch of summer sausage a while back and hand mixed it not long enough and it came out like meatloaf in a casing. But it still got ate. I always use the meat mixer now.
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Jonathon
Here is the finished Polish sausage. Smoked at 140 for 4 hours then sous vide at 155 for 2 hours. Next time I think I will vacuum seal before sous viding. Seemed to lose some of the smoke flavor. But all in all came out great. Thanks for the advice.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
Great looking sausage
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mdseaside Interesting…I wonder if that has something to do with natural casings? Someone was asking about this in a different post and I told them I didn’t know. Okay, good to know, natural casings should be vac sealed before sous vide, thank you for letting us know!
