Classic garlic-and-marjoram Polish sausage. See sausage-making-basics.md for the full technique, cure rate, and smoke schedule.
Meat & Fat
- 4 lb pork shoulder + 1 lb beef chuck (or all pork), for a medium grind
Cure & Seasoning
- 1 level tsp cure #1
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp dried marjoram
- 6 garlic cloves, minced (or 1 tbsp garlic powder)
- 1 tsp mustard seed
- ½ cup ice water
Method
- Grind the cold meat to a medium grind. Mix in the cure, salt, and seasonings with the ice water until tacky.
- Stuff into hog casings and twist into links or long U-shaped loops to hang.
- Form a pellicle, then smoke from 130°F stepping up to 170°F until the internal temp reaches 152°F.
- Ice-bath, bloom, and store.
Notes
Great grilled, simmered with sauerkraut, or sliced into the split pea soup. Marjoram is the signature flavor — don't skip it.