Apple wood chips
Smoker
Smoked
Par Boil
Nice garlic wog sausage. Delicious.
It will go well with my home made beef jerky and bourbon.
Homemade Smoked Polish Sausage
cacciatore casings 44+ natural hog casings
2 kg of pork (shoulder)
2 lb / 1 kg of pork belly or pork fat
500ml of ice water
150gm GF Cabana Easy Pack seasoning
5 - 10 garlic cloves
Method
Mince all ingredients coarse then fine.
Stuff into cacciatore casings 44+
Hang to dry for 2 hours in cool, well ventilated place.
Smoke at 60°C for 3 hours, then parboil at 75°C for 20 minutes.
Hang dry in well ventilated room until cool.
Refrigerate until ready to eat. Enjoy on snags or oven roasted with onions and mustard or over a fire.
