Polish Sausage Links (Parówki)

Step 1

Grind pork through 3/16” (5 mm) plate, refreeze and grind again through 1/8” (3 mm) plate. Repeat procedure with beef.

Step 2

Mix everything together adding water and all ingredients. You can use a food processor.

Step 3

Stuff mixture medium hard into 22 - 24 mm sheep casings and form 5 - 6” (12 - 14 cm) links. Prick any visible air pockets with a needle. Keep the total number of links an even number as it will be easier to divide them later into pairs.

Step 4

Leave it hanging on smoke sticks at room temperature, 64 - 68º F, (18 - 20º C) for 30 min.

Step 5

Hot smoke at 104 - 140° F (40 - 60° C) for 60 min until the color becomes light pinkish with some yellow tint in it.

Step 6

Poach in hot water at 158 - 162° F (70 - 72° C) until the internal temperature reaches 154 - 158° F (68 - 70° C) what will take about 30 minutes.

Step 7

Shower with cold water and let it cool