Michigan State University Extension
Preserving Food Safely - 01600620
10/13/97

POLISH SAUSAGE

    19 lb. lean meat                                       


    6 lb. pork or beef fat                                 


    4 1/2 cups nonfat dry milk                             


    1 cup salt                                             


    1/2 cup sugar                                          


    2 qt. cold water                                       


    4 tablespoons ground black pepper                      


    3 tablespoons coriander                                


    5 tablespoons garlic powder                            


    2 tablespoons cure                                     

  Cut  lean  meat  and  fat into 1-inch  squares  or  grind

through
 a coarse (1/2-1 inch) plate.   Season by sprinkling

the
ingredients over the meat and hand mix.  Grind through a

1/8-inch
plate.   Mix 6 minutes and stuff into hog  casings.

Place
 in a  smokehouse and  heat  at 185 degrees Fahrenheit

until
a smoked color is obtained  and  the  sausage  reaches

152
degrees Fahrenheit   internal temperature.   Immediately

place
 the  sausage  in  cold  water   until   the  internal

temperature
in 100  degrees Fahrenheit.  Rinse  briefly with

hot
water to remove grease.   Allow to dry about 1  hour  at

room
temperature.  Store in the refrigerator.               

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