Smoked Cheddar Polish Sausage Kit

This Smoked Cheddar Polish Sausage Kit is everything but the meat. Our kielbasa seasoning, a home pack of natural hog casings, a pound of high temp cheddar that survives the smokehouse, and the Insta Cure #1 a smoked sausage needs — portioned for one 10 lb. batch.

Marjoram and garlic carry this blend, the way a good Polish sausage should. It can be made fresh or smoked; the cure is in the box for the smoked version, which is where the cheddar earns its place.

Making bigger batches without the cheese? Our Smoked Polish Sausage Kit is built for 25 lbs.

What's in the Kit

Polish Sausage Seasoning, 5 oz. — marjoram, garlic, sugar, salt, and other spices, built on an old traditional formula. Our proprietary recipe is blended and packed in Buffalo, New York, without silicon dioxide, so if it packs down in the bag, it hasn't spoiled — just crush it loose. Seasons 10 lbs., and no additional salt is needed.

Insta Cure #1, 4 oz. — the pink curing salt a smoked kielbasa requires. A 10 lb. batch takes 2 level teaspoons, so there's plenty left over. If you're making this fresh rather than smoked, you won't need it, but when the sausage sits at 130°F with heavy smoke for hours, cure is what makes that safe.

High Temp Cheddar Cheese, 1 lb. — diced 1/4" and made to hold its shape at 400°F, so it stays in distinct pockets through the smoke instead of running out. One pound suits 10 lbs. of meat at our recommended 5–10% ratio.

Natural Hog Casings, Home Pack — edible natural casing in a small, manageable pack sized for home batches. Makes up to 25 lbs., so there's casing left for your next run. Sizes vary within the pack, which is what keeps a home pack affordable.

Features

• Makes 10 lbs. of Polish sausage, fresh or smoked
• Cure included for the smoked version
• Marjoram-and-garlic blend on a traditional kielbasa formula
• Seasoning blended and packed by The Sausage Maker in Buffalo, New York
• No silicon dioxide in the seasoning
• High temp cheddar holds its shape to 400°F
• Edible natural hog casing — no peeling
• Enough casing left over for your next batch

10 lb. Polish Sausage Recipe

• 7 lbs. boneless pork butt or venison, plus 3 lbs. fatty pork butt
• 1 pint ice water
• 4 1/2 oz. Polish Sausage Seasoning
• 1 lb. High Temp Cheddar Cheese
• For smoked: 2 level tsp. Insta Cure #1

Instructions

1. Rinse the casings of their salt under cool running water, flush the insides, and soak in cool water in the refrigerator for about 2 hours before use.
2. Grind pork through a 3/16" plate. Grind venison through a 1/4" or 3/8" plate.
3. Combine the seasoning with the ice water, then mix thoroughly into the meat until the spices are evenly distributed. Add the cure now if you're smoking.
4. Fold in the cheese last, working gently so the dice stay whole.
5. Stuff into the hog casings and link or coil as you prefer.
6. For fresh sausage, refrigerate overnight and cook or freeze.
7. For smoked sausage, place in a smokehouse preheated to 130°F with dampers wide open and hold until the casings are dry.
8. Raise the smokehouse gradually to 160–165°F with dampers 1/4" open, apply heavy smoke, and cook until the internal temperature reaches 152°F.
9. Shower with cold water until the internal temperature drops to 110°F.
10. Hang at room temperature about 20 minutes to bloom, then refrigerate overnight.

Worth adding

Our smoked Polish recipe also calls for 2 cups of soy protein concentrate as a binder, which holds moisture through the smoke. It isn't in the kit because the smallest bag is far more than one batch needs, but it's worth having if you smoke often.

Allergens

Milk, from the cheese. Soybean oil used as a mixing aid in the seasoning.

Storage

• Keep the cheese refrigerated. Freezing is not recommended.
• Store the seasoning and cure in a cool, dry place.
• Keep natural casings refrigerated until use, and never freeze them.

Shipping

This kit contains cheese. During the warmer months of the year, we ship cheese on Mondays and Tuesdays only. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.

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