World's Best Sausage! Smoked Polish Sausage on a Weber Smokey Mountain!

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while maintaining flavor.

beef

🥗Healthier: bison

💰Cheaper: pork

Bison is leaner but may be pricier.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder offers convenience and flavor.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika provides a milder flavor.

Start by preparing the meat for the sausage.

Cut pork back fat, pork loin, bacon, pork shoulder butt, and pork tenderloin into chunks suitable for the grinder.

Grate fresh garlic and have it ready to be added to the meat mixture.

Use a hand grinder to grind the pork back fat first, ensuring the grinder parts are chilled for easier grinding.

Add the grated garlic to the ground fat and mix well.

Change the grinder attachment to a larger size and grind the lean cuts of pork into a separate bowl.

Mix all the ground meats together by hand for about 30 minutes to ensure an even distribution of fat and lean meat.

Add salt and black pepper to taste, mixing it in thoroughly.

Fry a small amount of the mixture in a pan to taste for seasoning, adjusting with more salt and pepper if necessary.

Add water to achieve a pasty consistency for easier stuffing into casings.

Prepare natural hog casings for stuffing, ensuring there are no air pockets.

Stuff the sausage mixture into the hog casings, tying off the ends securely.

Use a hand stuffer to control the stuffing process, ensuring no air pockets remain.

Once stuffed, prepare the Weber Smoky Mountain for smoking the sausages.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary