(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meat RecipesOther Meats & Game >  Wild Game Polish Sausage



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




    • 25 pounds 50/50 pork trimmings (50% lean and 50% fat)
    • 20 pounds wild game (lean meat)
    • 1 quart water
    • 14 ounces (1 1/3 cups) salt
    • 2 ounces (4 Tbsp.) cure
    • 1/2 ounce (6 tsp.) marjoram
    • 1½ ounces (3 Tbsp.) mustard seed
    • 3 cloves garlic
    • 2 ounces (1/4 cup) pepper


Mix all ingredients together and grind the product through a coarse plate and follow this with a fine grind.

Stuff in hog casing and smoke at 120° F for one hour, 150 F for one more hour, then at 170° F two hours or until internal temperature of 141° F is reached insert a calibrated meat thermometer in the thickest part of the sausage to check internal temperature).

Remove from smokehouse and rinse/spray with hot water for 15 to 30 seconds.

Follow with cold rinse/spray or place in ice water until internal temperature is reduced to 100 F. Let dry 1 to 2 hours. Refrigerate.

North Dakota State University Extension Service

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions