Ingredients for Homemade Polish Sausage
- 3 lbs ground pork (80/20 blend recommended)
- Garlic
- 2 tablespoons kosher salt
- Pepper
- Morton Sausage Seasoning
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How to Make Homemade Polish Sausage
- In a large bowl, gently combine the ground pork, salt, pepper, marjoram, garlic powder, onion powder, sugar, and paprika.
- Gradually add the ice water, mixing until the meat is evenly moistened but not soggy.
- Cover the bowl and refrigerate for at least 2 hours (or overnight for best results) to allow the flavors to meld.
- Prepare the hog casings according to the package instructions. Rinse thoroughly.
- Using a sausage stuffer (or a large zip-top bag with a corner snipped off), carefully stuff the seasoned pork mixture into the casings, leaving a little space at the end.
- Twist the casings to form links approximately 6-8 inches long.
- Prick the sausages several times with a fork to prevent bursting during cooking.
- You can cook the sausages in one of three ways:
- a) **Boil:** Gently simmer in boiling water for approximately 20-25 minutes, or until cooked through.
- b) **Grill:** Grill over medium heat for 20-25 minutes, turning occasionally, until nicely browned and cooked through.
- c) **Pan-fry:** Fry in a large skillet over medium heat for 20-25 minutes, turning occasionally, until golden brown and cooked through.
- Once cooked, remove the sausages from the heat and allow to cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
0g
Fat
17g
Carbs
0g
