Homemade Polish-style Sausage

Ingredients

• 2 pounds (900g) ground pork 2 pounds (900g) ground pork
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon ground marjoram 1 teaspoon ground marjoram
• 1 teaspoon ground mustard 1 teaspoon ground mustard
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• Natural hog casings (optional, for casing the sausages) Natural hog casings (optional, for casing the sausages)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 24g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, minced garlic, salt, black pepper, marjoram, mustard, allspice, coriander, nutmeg, and cayenne pepper (if using). Mix well until all the spices are evenly distributed throughout the meat.
2. 2.
   If using hog casings, rinse them thoroughly under cold water and soak them in warm water for about 30 minutes to soften.
3. 3.
   If not using casings, shape the sausage mixture into desired sausage shapes, about 4-6 inches long and 1 inch in diameter. If using casings, carefully thread the casings onto a sausage stuffer or a piping bag fitted with a large round tip. Stuff the casings with the sausage mixture, twisting them into individual sausages at desired intervals.
4. 4.
   Once the sausages are shaped, refrigerate them for at least 1 hour to allow the flavors to meld together.
5. 5.
   To cook the sausages, preheat a grill, skillet, or oven to medium-high heat. Cook the sausages for about 15-20 minutes, turning occasionally, until they are browned and cooked through. If using casings, make sure they are fully cooked and no longer pink in the center.
6. 6.
   Serve the homemade Polish-style sausages hot with your favorite condiments and side dishes.

Treat your ingredients with care...

• Ground pork — Use high-quality ground pork with a good fat-to-lean ratio for the best flavor and texture.
• Natural hog casings — Soak the casings in warm water to make them pliable and easier to work with. Rinse them thoroughly before using to remove any excess salt.

Tips & Tricks

• For a smokier flavor, add a teaspoon of smoked paprika to the sausage mixture.
• If you prefer a milder taste, reduce the amount of black pepper and cayenne pepper.
• Serve the sausages with sauerkraut, mustard, and freshly baked bread for an authentic Polish experience.
• Leftover sausages can be refrigerated for up to 3 days or frozen for longer storage.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the homemade Polish-style sausages hot off the grill or skillet. They are delicious on their own or served in a bun as a classic hot dog. Accompany them with sauerkraut, pickles, mustard, and a side of freshly baked bread for a complete and satisfying meal.

Presentation advice

Arrange the sausages on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color. Serve them alongside condiments and side dishes in traditional Polish pottery or rustic wooden bowls for an authentic presentation.