Polish Sausage Seasoning 1lb 8oz
unpacked polish sausage seasoning

Polish Sausage Seasoning 1lb 8oz

Read 63 Reviews Write a Review

$15.99

Upgrade your sausages with sausage seasoning. A perfect blend for bold, savory flavors in polish sausage seasoning 1lb 8oz.

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SKU: 12-1014 Categories: , , , Tag: Brand:

Description

Polish Sausage Seasoning 1lb 8oz is the perfect blend of spices to make classic Kielbasa making it a great base for any Polish sausage seasoning recipe. The seasoning is made with marjoram, garlic, sugar, salt, and other spices.

The seasoning is mixed without the chemical use of silicone dioxide, an anticaking agent. If the seasoning cakes up, it is not spoiled. Simply shake the container or crush with your hand to loosen.

The Polish Sausage Seasoning is The Sausage Maker’s proprietary recipe and is made at our corporate facility in Buffalo, New York.

Recommend Casings 

Ready to Use
Because the Polish Sausage Seasoning 1lb 8oz comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.

  • Net weight: 24 oz. (1 lbs. 8 oz.)
  • Yield: approx. 50 lbs.*
  • Made by The Sausage Maker in Buffalo, New York

10 lbs.

  • 7 lbs. boneless pork butts or venison & 3 lbs. fatty pork butt
  • 1 pint ice water
  •  4 1/2 oz Polish Sausage Seasoning

Fresh polish sausage

The pork is ground through a 3/16″ grinder plate. The venison is ground through a 1/4″ or 3/8″ grinder plate. Combine seasoning with water and mix thoroughly into meat until all the spices are evenly distributed. Fresh polish sausage may be stuff into 35-38 mm hog casings.

Smoked polish sausage
When making 10 lbs. Of smoked polish sausage add 2 level tsp. of instacure # 1 and 2 cups of soy protein concentrate (do not pack soy protein into measuring cup).
Sausage is placed in a preheated smokehouse at 130 °f with dampers wide open. Hold this temperature until casings are dry. Gradually increase smokehouse temperature to 160-165°f with dampers 1/4″ open.
Apply heavy smoke and keep in smoker until internal temperature of sausage reaches 152 °f. Remove from smokehouse, shower with cold water, reducing the internal temperature to 110 °f.
Allow the sausage to hang at room temperature for about 20 minutes or until the desired bloom (color) is obtained. Place in refrigerator overnight

Allergens: Soybean oil used as a mixing aid.

*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.

Additional information

Weight 1.8 lbs
Dimensions 4 × 4 × 6 in

63 reviews for Polish Sausage Seasoning 1lb 8oz

  1. Charles G. (verified owner) –

    I change the mix somewhat to create a specific flavor

  2. Dennis Archer (verified owner) –

  3. Joseph P. (verified owner) –

  4. William Carpenter (verified owner) –

    Great flavor .

  5. Steven (verified owner) –

  6. Dirk Klover (verified owner) –

    Made 10 lbs this morning

  7. Patrick quinn (verified owner) –

    Same

  8. Tami J. (verified owner) –

  9. rubberdowncustoms –

    I’ve made this sausage 3 times now, 1st 2 times was a hot smoked sausage and loved them, this last time just fresh, but cold smoked and frozen, so good and a lot less hassle than trying to hot smoke and maintain internal temps on 10 lbs of sausages. This flavor reminds me of the “street meat” vendors when they offer polish or italian.

  10. Darrell Andrews (verified owner) –

  11. CHRISTI MARCHANT (verified owner) –

    Excellent seasoning. We made 600lbs of Bratwurst and Polish sausage, very happy with both. We have tried many, many seasonings and these are the best for regular brats and polish sausage.

  12. William PETTY (verified owner) –

  13. Anonymous (verified owner) –

  14. Dane Kujat (verified owner) –

    We have used this many times for many lbs of meat we love the flavor and so do our friends.

  15. Thomas Perry (verified owner) –

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