Ingredients
Meat:
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 pepper
2 tsp dried marjoram
1 tsp sugar
1 tsp paprika (optional for color)
2 tsp cure #1 (Prague powder) – optional, if smoking cold
Extras:
½ cup ice-cold water (to help mix)
Natural hog casings (32–35mm), soaked and rinsed well
🧰 Equipment Needed
Meat grinder (medium plate ~4.5mm)
Sausage stuffer
Smoker (or oven if skipping smoke)
Meat thermometer
Bowl + scale for accurate weighing
🧑🍳 Instructions
1. Prepare Meat
Cut pork and fat into 1-inch cubes.
Keep very cold (partially frozen is ideal for grinding).
Chill all tools (grinder parts, bowl, etc.).
2. Grind
Grind meat and fat together through a medium (4.5 mm) plate.
Optional: double grind for smoother texture.
3. Season
In 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. Stuff
Rinse 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. Smoke
Option 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.