{"product_id":"smoked-cheddar-polish-sausage-kit","title":"Smoked Cheddar Polish Sausage Kit","description":"\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eMarjoram 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.\u003c\/p\u003e\n\u003cp\u003eMaking bigger batches without the cheese? Our \u003ca href=\"https:\/\/sausagemaker.com\/products\/smoked-polish-sausage-kit-with-hog-homepack-casings\"\u003eSmoked Polish Sausage Kit\u003c\/a\u003e is built for 25 lbs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the Kit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePolish Sausage Seasoning, 5 oz.\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInsta Cure #1, 4 oz.\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh Temp Cheddar Cheese, 1 lb.\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Hog Casings, Home Pack\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMakes 10 lbs. of Polish sausage, fresh or smoked\u003c\/li\u003e\n\u003cli\u003eCure included for the smoked version\u003c\/li\u003e\n\u003cli\u003eMarjoram-and-garlic blend on a traditional kielbasa formula\u003c\/li\u003e\n\u003cli\u003eSeasoning blended and packed by The Sausage Maker in Buffalo, New York\u003c\/li\u003e\n\u003cli\u003eNo silicon dioxide in the seasoning\u003c\/li\u003e\n\u003cli\u003eHigh temp cheddar holds its shape to 400°F\u003c\/li\u003e\n\u003cli\u003eEdible natural hog casing — no peeling\u003c\/li\u003e\n\u003cli\u003eEnough casing left over for your next batch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e10 lb. Polish Sausage Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e7 lbs. boneless pork butt or venison, plus 3 lbs. fatty pork butt\u003c\/li\u003e\n\u003cli\u003e1 pint ice water\u003c\/li\u003e\n\u003cli\u003e4 1\/2 oz. Polish Sausage Seasoning\u003c\/li\u003e\n\u003cli\u003e1 lb. High Temp Cheddar Cheese\u003c\/li\u003e\n\u003cli\u003eFor smoked: 2 level tsp. Insta Cure #1\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRinse 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.\u003c\/li\u003e\n\u003cli\u003eGrind pork through a 3\/16\" plate. Grind venison through a 1\/4\" or 3\/8\" plate.\u003c\/li\u003e\n\u003cli\u003eCombine 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.\u003c\/li\u003e\n\u003cli\u003eFold in the cheese last, working gently so the dice stay whole.\u003c\/li\u003e\n\u003cli\u003eStuff into the hog casings and link or coil as you prefer.\u003c\/li\u003e\n\u003cli\u003eFor fresh sausage, refrigerate overnight and cook or freeze.\u003c\/li\u003e\n\u003cli\u003eFor smoked sausage, place in a smokehouse preheated to 130°F with dampers wide open and hold until the casings are dry.\u003c\/li\u003e\n\u003cli\u003eRaise the smokehouse gradually to 160–165°F with dampers 1\/4\" open, apply heavy smoke, and cook until the internal temperature reaches 152°F.\u003c\/li\u003e\n\u003cli\u003eShower with cold water until the internal temperature drops to 110°F.\u003c\/li\u003e\n\u003cli\u003eHang at room temperature about 20 minutes to bloom, then refrigerate overnight.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eWorth adding\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur smoked Polish recipe also calls for 2 cups of \u003ca href=\"https:\/\/sausagemaker.com\/products\/soy-protein-concentrate-1-lb-12-oz\"\u003esoy protein concentrate\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMilk, from the cheese. Soybean oil used as a mixing aid in the seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep the cheese refrigerated. Freezing is not recommended.\u003c\/li\u003e\n\u003cli\u003eStore the seasoning and cure in a cool, dry place.\u003c\/li\u003e\n\u003cli\u003eKeep natural casings refrigerated until use, and never freeze them.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShipping\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis kit contains cheese. During the warmer months of the year, we ship cheese on \u003cstrong\u003eMondays and Tuesdays only\u003c\/strong\u003e. Orders placed later in the week go out the following Monday or Tuesday. Natural casings cannot be shipped outside the United States.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNeed the gear?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrowse \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-stuffers\"\u003esausage stuffers\u003c\/a\u003e and \u003ca href=\"https:\/\/sausagemaker.com\/collections\/meat-grinders\"\u003emeat grinders\u003c\/a\u003e, see all \u003ca href=\"https:\/\/sausagemaker.com\/collections\/high-temp-cheese\"\u003ehigh temp cheese\u003c\/a\u003e, or shop every \u003ca href=\"https:\/\/sausagemaker.com\/collections\/sausage-making-kits\"\u003echeddar sausage kit\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Sausage Maker","offers":[{"title":"Polish 5 oz.","offer_id":50637836550283,"sku":"CH1-PL5-HCHP","price":34.99,"currency_code":"USD","in_stock":true},{"title":"Polish 1 lb. 8 oz.","offer_id":50649742901387,"sku":"CH1-PL18-HCHP","price":48.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/7444\/5707\/files\/smoked-cheddar-polish-sausage-kit.jpg?v=1791945372","url":"https:\/\/sausagemaker.com\/products\/smoked-cheddar-polish-sausage-kit","provider":"The Sausage Maker","version":"1.0","type":"link"}