A fresh Polish sausage – heavy on the garlic and marjoram. Courtesy of Ruhlman and Polcyn’s Charcuterie.
- 1Kg Pork shoulder, diced.
- 20g Sea salt (or other non-iodised salt)
- 35g crushed garlic
- 10g finely chopped fresh marjoram
- 5g freshly ground black pepper
- a splash of cold water
- a bag of ice
- About 6ft of natural hog casings – I get mine from sausagemaking.org (they last for months if stored in their salty bag in the fridge)
Grab a big non-reactive mixing bowl and mix everything apart from the water together really well, then cover it with clingfilm and stick it in the fridge overnight. Your fridge will smell heavily of garlic in the morning, so maybe use double clingfilm, and remove any eggs you have in there 🙂
Get your mincer blades, the spiral thing and other metal mincer bits and put them in the freezer so they’re seriously cold when you come to mince / stuff it. It’s better to have everything almost freezing when you make sausages otherwise the fat can smear. It’s not so essential for a fine ground fresh sausage such as this, but it’s a good habit to get into nonetheless.
The next day, soak your hog casings in a bowl of warm water for about an hour or so, changing the water every now and then. Offer one end up to a tap and run some water through them to clean them out. Tip: Don’t let go, it’ll disappear down the plughole in about 2 seconds flat if you let it!
Open your garlicky fridge, take the mixture out and run it through the now ice-cold fine plate on your mincer – into a bowl which is in another same sized bowl with ice cubes in.
Put a splash of water in (really, just a very little bit), and mix like a madman with a wooden spoon while it’s still in the bowl above the iced-bowl. If you’ve got one, you can stick it in a food mixer with a paddle attachment for a minute or so, until it starts to get sticky and evenly mixed.
Cover the mixture with clingfilm again and stick it back in the fridge while you fry a piece – to check the seasoning. Adjust the seasoning if necessary.
Stuff the mixture into the hog casings (this is much easier and more fun with 2 people), then twist them into links. I made them into about 6″ links.
They freeze really well, especially if you vacuum seal them.
Note: they’re very garlicky. I love garlic but I might tone it down a little next time 🙂