How to Make Polish Sausage: A Delicious Family Tradition

🌭Polish sausage is a beloved family tradition that has been a part of major celebrations for years.

🧄The use of one cup of granulated garlic powder gives the Polish sausage its distinct and delicious flavor.

🔪Cutting the meat into 1/2-inch strips and grinding it coarsely is the key to achieving the unique texture and taste of the sausage.

🌾The meat should have an 80/20 ratio of lean to fat for optimal taste and juiciness.

🍴Making Polish sausage requires specific equipment such as a meat grinder, sausage stuffer, and vacuum sealer.

Is it necessary to use water in the recipe?

—Yes, adding water to the seasoning mixture helps with the emulsification process during cooking, resulting in a better texture and taste.

How much garlic is used in the recipe?

—One cup of granulated garlic powder is used, which gives the sausage its strong and delicious garlic flavor.

What is the ideal fat-to-lean ratio for the meat?

—An 80/20 blend, with 80% lean meat and 20% fat, is recommended for the best flavor and juiciness.

What equipment is needed to make Polish sausage?

—You will need a meat grinder, sausage stuffer, vacuum sealer, knives, cutting board, measuring cups, and other kitchen tools.

Can the sausage be linked instead of coiled?

—Yes, you have the option to link the sausage if desired. Coiling is a traditional method, but linking can be done for a different presentation.

00:38Polish sausage holds a special place in the speaker's family and is a staple at major celebrations.

08:19The meat should have an 80/20 ratio of lean to fat for optimal taste and juiciness.

11:00Grinding the meat with a 1/2-inch plate gives the sausage a unique texture and flavor.

13:39Using water in the seasoning mixture helps with emulsification and improves texture.

18:34Filling the casings and coiling them creates the traditional Polish sausage.