How to Make Polish Sausage: Bob Borkowski Style (Episode 18)

[@gr8north1975]

Heres to Bob Borkowski x

[@OurFinalFreezer]

He was a great guy, for sure

[@sylviab4178]

Thank you for this recipe !!! I recall, from when I was a child, my Auntie Anne, who was Russian, having cooked some sausage for supper and the sausage had chunks of meat in it. That was the only time I ever saw, or ate sausage that was made with chunks of meat - small chunks. My mother was Ukrainian & Polish, but she never made sausage with chunks of meat. Actually, only once did she make any sausage. Dad had butchered, and we ground up the meat needed with a hand grinder. No big deal. recently, I have been looking & looking for a basic recipe without all the chemical additives & also with meat cut into small chunks. Finally found one !!! Again, Thank You !!!! Very, very much appreciated ! 😃🤗🥰

[@OurFinalFreezer]

You’re so welcome! I’m glad it’s exactly what you were looking for ❤️

[@kurt1768]

I made this recipe it’s outstanding I have been making sausage for years and this is going in my recipe book. Thank you for sharing Bob recipe it has been shared with one of my canning sights and hundreds of people are now making Bobs Recipe thank you so much

[@OurFinalFreezer]

We're so glad that you love it! Keep on sharing! :-)

[@arcturusbbqsausagemaking2435]

So glad you picked this wise gentleman's brain ,Because we lose so much by letting this knowledge from our elders go unchallenged ,and die with them they can teach us so much..Just Subscribed

[@OurFinalFreezer]

Thank you for the comment! First hand transfer of knowledge is always the best and I'm so happy it could happen for us.

[@tommiemarkwell]

Awesome tribute to Bob. I worked at at a sports card shop in Dayton, Ohio in the late 80s and early 90s. Bob was a friend of the owner and i got to meet and talk with him many times , mostly about baseball. I did get to try the sausages and loved them. Every year, he would make a big batch and i was lucky enough to have them a few times.

[@OurFinalFreezer]

Thank you so much for sharing your remembrance of Bob. He was truly an amazing man who touched so many lives. Also, awesome to hear from fellow Daytonians!

[@rickgamelin3436]

Mr. Borkowski's story made me tear up. Glad he shared his knowledge with you. Getting my equipment next week. I'll give Mr. Borkowski's style a try. Thanks again Sir.

[@OurFinalFreezer]

Thank you Rick, he changed my life. I hope you enjoy learning the art as much as I did. Feel free to share pictures or ask questions about the process. Our email is [e-mail].

[@dorothygrierson2740]

This has to be the most informative channel ever. And their are some very good ones on here. Thank you guys so much .I adore sausage but I’m diabetic now I can make my own without the nasties that make me I’ll. thank you ,much love ❤

[@OurFinalFreezer]

I'm so glad that this channel is benefiting you on your journey to making high-quality food that's good for your health too! Thank you for watching!!

[@bradandmonica]

Can't think of a better tribute to Bob and his wife than you sharing this for many people to enjoy over the interwebs. Will be making this tonight!

[@OurFinalFreezer]

So happy to hear that! Enjoy!

[@G-man45444]

I love how this man’s legacy lives on in his sausage. I too got a recipe for homemade sausage from an old German neighbour that I have been making for 26 years and counting. He passed many years ago ….

[@tomynoks]

Can you share that recipe?

[@G-man45444]

@@tomynoks sure This is exactly how he wrote it out for me 20 lbs ground pork 6 heaped TBSP salt 1 1/4 TBSP pepper 1/2 bottle mustard seeds 1/2 bag of paprika 1/2 tsp cayenne 4 heads of crushed garlic 3 large glasses of water The mustard seeds in Canada can be bought in small glass bottles. The paprika can be bought in bags that are around 200 gram. I have made batches of 10 pounds cutting all the ingredients in half and it worked out just fine. One thing he used to do as well was throw part of the batch into his smokehouse which burned hot Alderwood for about half an hour. Not long enough to cook it for long enough to give it a nice dark colour and smoky flavour

[@TheWhitetailrancher]

@@G-man45444 Far too many variables for this sausage to be a consistent product. But if someone changes just a couple things it looks like it would be a good recipe

[@tomynoks]

What variables?? The maker is always the biggest variable.

[@tomynoks]

Thank uou so much! I love making old school sausages!! They're usually very simple, straight forward and delicious!!

[@michelsarao8208]

Thank you for sharing Mr. Borkowski knowledge.

[@OurFinalFreezer]

You're welcome! It is an honor to share it with others.

[@joystickricksherrell774]

Thanks for sharing Bob's story and recipe. We should all appreciate the Bobs in our lives.

[@OurFinalFreezer]

He was an exceptional man

[@donaltman9780]

Great tribute to Mr. Bob. What a great thing to carry on. The fact that you’ve linked a food to your family and to old memories and are now creating more with your friends and also us on KZbin is just awesome, that’s what it is all about! Thank you very much for sharing.

[@OurFinalFreezer]

Sharing is caring!! Thank you for watching! We are working on our newest episode on how to make cabbage rolls now, if you like those.

[@ARTISTCHD1]

THINK AND GRIW RICH" : Psychopath Pharmacists pushing + publicly promoting pharmaceutical poisons. Let me explain; sometimes prescription drugs may/might save a patient's life yet plays no part holistic human healing. The are tissue toxins having serious side effects normally temporary usage is safer. Howsoever, I choose NATURES' NATURA NATIVE nutrition and nourishment. Humankind abandoned decent dietary diiners. W became separated segregated from our originating ancient diets. We tended to . Bwanna-be whitewashed "white"; Bleached our skin with chemical concoctions. And burnt our hair using process substances. We should by now know much better; blessings from curses and cures.

[@Biloxiblues77]

Thank you, thank you, thank you! Awesome recipe! We love it, and Bob Borkowski sausage has a permanent spot on my sausage repertoire! Greetings from the Canary islands!

[@OurFinalFreezer]

Awesome! So glad you're enjoying it! ❤️

[@dirtnoroads]

What a precious gift he gave your family. And while he mourned the loss of his wife who he so enjoyed making this with, I bet it gave him great pleasure to know that their tradition was respected & being carried on for generations of your family to come. And with all of us. Much respect

[@OurFinalFreezer]

Bob was the best, for sure. We miss having him in our lives, but we are very grateful that he shared his tradition with us so we could bring it to the world. ❤️

[@dirtnoroads]

@@OurFinalFreezer you did a great job with this video & telling his story. I learned a lot from it. Thanks

[@OurFinalFreezer]

Thank you!

[@JColeComedian]

Being an impatient jerk, I usually hate cooking videos that take forever to get to the point, but this story is amazing. Thank you for your persistance in the pursuit of sausage. Honestly, I can see it as a movie, with the MLB back story and i'm guessing military service?...The sausage must be made again! In honor of his wife and family tradition.... Thanks for making this. I was the 1000th like! (yes, I'm drunk!)

[@OurFinalFreezer]

This is probably the most touching and honest comment we've gotten until now! We are honored. ❤️ Your drunk comments are welcome here. 😄

[@tkcenterline1]

Wow great video. Old school for sure. My family where butchers and sausages makers in East Chicago, Indiana way way back in the day. I still keep it going. Thank you and please keep it up.

[@OurFinalFreezer]

Thank you ❤️

[@tomdipasquale9633]

Thank you for the video. My neighbor when I was a kid, his last name was Borkowski too. I love making homemade Polish sausage, the only thing is I dry mine for a couple days or so. I also use fresh garlic. Even though it’s a little bit of a chore to chop & grind it up. I also add a little marjoram.

[@buddyknoles2553]

Love your presentation. I smoke lots of bacon, and when it comes time to bag it after slicing, I use a cheese cutting board to lay out a pound on then stick it into the bag and then flip it and vacuum comes out perfect every time. This method will work for bagging your polish sausage.

[@OurFinalFreezer]

Great idea! Thank you!

[@lorig4164]

Three cheers for Bob Borkowski!

[@TheWhitetailrancher]

VERY interesting video in many ways! Thank you for making the video for all of us to watch!

[@OurFinalFreezer]

Thanks for watching!

[@trimbaker1893]

thank you. I have my grandmothers recipe for kielbasa. I will be making some soon. Nice video. : )

[@OurFinalFreezer]

Awesome! Sounds delicious!

[@dougdierfeldt9090]

What a great story! And such a simple recipe.

[@OurFinalFreezer]

Thank you!

[@bubbadeaux2962]

Lovely tribute to Mr. Borkowski!

[@OurFinalFreezer]

Thank you!

[@lin4172]

Thank you for sharing.looka yummy

[@OurFinalFreezer]

Thank you!

[@deborahgrantham7387]

We did this yearly on our multi family ranch when we butchered hogs we made it all, bacon,hams etc. I have done this as an adult with my brother. We knew basically the same recipe as German garlic sausage. Then we cold smoked it after. It is wonderful!

[@OurFinalFreezer]

Making sausage with friends and family is the one of the highlights of our year! It's always a great time.

[@rupertpahl3466]

I AM GOING TO MAKE THIS RECIPE IT SOUNDS GREAT ITS ONE OF THE BEST I HAVE SEEN THANK YOU FOR SHARING

[@jessesanchez9529]

great video sir. thank you.

[@OurFinalFreezer]

Thanks for watching!

[@NorPacAdventures]

Thank you, it has been years since I’ve made my Ukrainian sausages. Last time I was able to soldier through the night and made 18 coils of wild hog sausage. Will try this weekend with some domestic pig. Thank you for the recipe, this was a refresh course how my grandparents made sausages in Western Ukraine.

[@OurFinalFreezer]

18 coils is a lot! Good for you. Glad that you found the video useful 🙂

[@TheHawaiianmama]

Thank You so very much Bob! & BG for teaching us ❤️

[@OurFinalFreezer]

You're welcome! Let us know how your sausage-making goes!

[@WillAsplund]

this recipe is awesome. BRING ON THE GARLIC!

[@OurFinalFreezer]

Thank you!

[@TheBigCaveman]

Great video. Thank you! One suggestion for putting the coils in the bag: You can put the coils on a tray that is not as wide as the bag's opening; slide the tray inside the bag and the pull it out.

[@OurFinalFreezer]

Excellent idea! Thanks!

[@1165slugman]

Can't wait to make this. Used to get 30lbs of heavy garlic kielbasa from Johnny's sausage in Wilmington Delaware.

[@OurFinalFreezer]

Good luck!!

[@supersonicboom6460]

Really good recipe, we are making very similar one to this at my home. Great video! Greetings from Poland!

[@robinhernandez9582]

Can I ask you do you make Polish sausage often I'm from New Jersey and trying to figure out the way they used to make it where I bought it I don't live in Jersey but I could swear there was fennel seed in there and mustard seeds do you have any idea

[@supersonicboom6460]

@@robinhernandez9582 oh, I'm pretty sure we did not use fennel/mustard seeds. But there is lots of different recipes so the one you were trying could have consist it.

[@meatman9604]

Hi Bob, The polish sausage you have produced is obviously one that you enjoy, however it’s missing several key ingredients that are consistent with fresh polish. Marjoram, mustard seed and some fresh parsley are a must when producing fresh polish. I’ve been in the meat industry since 1968 and and Polish. You’ve purchased excellent equipment for home sausage making. I stopped home sausage making years ago and passed my equipment on to others. It sure is fun! Take Care!

[@Calchick7]

Recipe please? Yes I agree i remember mustard seed in this when growing up - Great Lakes area Polish

[@OurFinalFreezer]

We have our recipes available on www.ourfinalfreezer.com.

[@mrimmortal1579]

Very good video, and what a fantastic story about Mr Borkowski! You mention that you’re in North Dayton. I always tell people that I’m from Dayton, because it’s easier than trying to explain where Medway/New Carlisle is lol. It’s always fun to find someone online who knows what a Fulmers Supermarket and a Casano’s Pizza are 😄! I’ve always wanted to try making my own sausages, but I have nowhere to keep the equipment. Plus, I don’t think I could justify the costs to the Missus. She doesn’t appreciate a good bratwurst the same way I do lol. Subscribed, and looking forward to checking out more of your videos.

[@OurFinalFreezer]

Thank you!

[@monkeyboy9896]

Good stuff , thanks for sharing . ✌️❤️🍻 ,& Thanks to Bob for the secret recipe

[@OurFinalFreezer]

Thanks for watching!

[@nicholaskaminski615]

My family is in kinda the same situation you described. We have authentic polish sausage at Easter and Christmas. Our sausage hook-ups have slowly disappeared through family members passing and the recipe being lost. I am now starting to attempt a shot at making it. This has brought me to your video. Thank you.

[@nicholaskaminski615]

Also, have you ever made kiszka?

[@nicholaskaminski615]

Okay, thanks.

[@OurFinalFreezer]

Good luck on your journey to recreate the recipe!

[@OurFinalFreezer]

Nope, I have not.

[@picklecrash]

I’m 30 minutes from grinding and casing my first kielbasa. Want to make some for my 91 year old babushka for the holidays. I was looking for some last minute tips and I really appreciate your videos. Definitely teared up with Bob’s story. I’m sure he appreciated the opportunity to pass on the recipe and tradition.

[@OurFinalFreezer]

Good luck on your sausage adventure! Would love to hear how it goes and if you have any tips to share!

[@GaryBoyd02]

Nice video. Your alright! Bob lives on!

[@bonzo1928]

Great video. Thanks!

[@OurFinalFreezer]

Thanks for watching!

[@davidslivinski7690]

Thanks for sharing this with us 🙏 going to make this tomorrow I have everything ready to go . I can’t wait to taste it 😋

[@OurFinalFreezer]

Good luck! Let us know how it goes!

[@Iam.SpiritMpumi]

Thank you for the Video, it was very helpful and educational

[@OurFinalFreezer]

Thank you for watching!!

[@vladisergeiev7278]

Zdravo drug, your video was inspiring to me, and your preservation of your culture is admirable. I have recently invested in a grinder and stuffer and will soon be embarking on my own sausage journey. It might be challenging to get things right, but that's the fun part. As I approach retirement, I plan to make a greater hobby of this and perhaps get into small scale commercial production. Thanks to you and your Polish ancestors, make us all proud.

[@OurFinalFreezer]

That is so awesome!! Feel free to share your questions with us on your journey! Our email is [e-mail].

[@topjimmydot]

Very interesting, no cure, no smoking, just raw sausage. I have never seen kielbasa made like that.

[@johntinamostyn4044]

Wow, great instructional video. Thanks guys

[@OurFinalFreezer]

You're welcome! Thanks for watching

[@carlschnackel3051]

This is one of the few recipes for sausage that didn't require a smoke shack. Many thanks.

[@OurFinalFreezer]

Thanks, Carl! Our Italian sausage doesn't require smoking either. We'll also be producing some videos on non-smoked sausages, including chorizo, tandoori, and al pastor.

[@tomcrawley4503]

Make a small pizza peal to put wheels of sausage in vac bags . It works great for me. I also cub my meats then add seasonings. Then Put tubs back in the freezer until semi frozen. It makes a world of difference. Easier on grinder and saves all the hand mixing. Insures mixing of seasonings in sausage. Great video. Going to try your recipe. Looks fantastic. Yes i love garlic. Take care and keep stuffing. 👍

[@OurFinalFreezer]

Thanks for all the tips!

[@huntsmart]

Excellent video. Thank you for sharing.

[@OurFinalFreezer]

Thanks for watching!

[@leeghany5163]

Thank you Brother for sharing.

[@OurFinalFreezer]

Thanks for watching!

[@WUTANGCLANMOFOS]

making this as soon as I receive my grinder and stuffer, thank you so much for sharing! will be smoking them for sure

[@OurFinalFreezer]

Awesome! Let us know how it goes!

[@WUTANGCLANMOFOS]

@@OurFinalFreezer Hey! So I made 10 kilos of it friday and its incredibly good! thank you so much again for sharing the recipe and process. I brought some to friends and at work and everyone loved it! I smoked all of them and it was so good, I would really recommend trying them smoked! My respects to Bob and you

[@weejohnbb]

Excellent channel, keep the content coming and you will explode within a year!

[@OurFinalFreezer]

Thanks! We have definitely seen a surge in subscribers now that we have shared out our sausage-making series! :-)

[@rzambory2938]

This is one fine video !! Thank You for your efforts.

[@OurFinalFreezer]

Thank you!

[@geniuspharmacist]

Good looking sausage. I like the course grind, straightforward ingredients, and the simple and bold flavor. IMO simple flavor is better most of the time because it lets the flavor of the meat shine (think Texas-style brisket, or a grilled ribeye or filet) However, a couple of things stand out, no nitrite, no smoke or liquid smoke, and less mixing than what other butchers recommend (more mixing cause the meat to bind together, like sausage vs burger). Love all your videos since I found you on Eric's channel. Cheers, please keep up the good work.

[@OurFinalFreezer]

Thanks for the comment. We just wanted to make a video about how BG was taught how to make this specific sausage. It's a fresh sausage that's not smoked so no need for curing agents. The mixing might be less than what you think is needed but the bind has always been excellent.

[@geniuspharmacist]

@@OurFinalFreezer Thanks for the explanation. Always learning from great KZbinrs like you guys. I stopped watching TV. This is more edifying, entertaining, and real. Please keep up the good work.

[@Biloxiblues77]

Awesome sausage. Just made some, with my personal addition of mustard powder. Thank you for sharing!

[@OurFinalFreezer]

Thanks for making it and letting us know how it went!

[@richardritter6025]

Really nice presentation.... well explained.... shows you like what you do.... again very nice and thank you

[@OurFinalFreezer]

Thank you very much!

[@wildpepper16]

Thanks,! Great video.

[@OurFinalFreezer]

Thanks for watching!

[@Nirotix]

Thank you for this.

[@OurFinalFreezer]

You're welcome 😃

[@Nirotix]

@@OurFinalFreezer I own a vp215, but only have a pro kitchen aid mixer with meat grinder and stuffer attachment. I'm pretty much answering my own question here asking if perhaps a LEM 12 would be a worthy investment? We make all our own meat balls, 38 pounds at a time, 50/50 with Italian ingredients thanks to Chef John's amazing recipe. Portion and freeze of course. Is there, well of course there is, it's not ground in a plant 5 days ago. Can you taste the difference yourself grinding your own meat vs store bought?

[@OurFinalFreezer]

Sorry we missed this reply months ago! Yes, there's definitely a difference between our homemade sausage and store bought. The flavors are much more robust and you have a lot more control over the end result!

[@OurFinalFreezer]

And it's definitely worth buying the meat grinder. Hands down!

[@tomynoks]

Are you sure the plate is 1/2" ?? Grinder looks to be a #22 and your plate has 8 holes which would be a 5/8" grinder plate. Please correct me if I am wrong. I just want to do this sausage right!

[@OurFinalFreezer]

I checked with BG. He says we have a #8 grinder in the video. We switched to a #22 grinder last year. It is definitely a 1/2" hole plate. Hope that helps! 😊

[@tomynoks]

Ok that makes perfect sense!! I have a #22 grinder and wanted to be 100% sure. I will do my best to hold true to the Bob Borkowski tradition!! Thank you.

[@OurFinalFreezer]

@@tomynoks No problem! Good luck! Let us know how it goes!

[@nwrvt]

I might be late to the party but has anyone suggested using a wide spatula, much like a pizza spatula, to transfer the rounds of sausage into the bag? I enjoyed your presentation 👍

[@OurFinalFreezer]

Great idea! We're always looking for better ideas from the community.

[@rafamonavie]

Nice video, thanks.

[@aljames7082]

It's 3:30am and I couldn't sleep so I went on KZbin and just happened to come across your video! Great job! Very touching story. I'm sure Mr Borkowski would be very proud! I make sausage as a hobby unfortunately I have no one to share my enthusiasm with. I subscribed and I'm looking forward to seeing more of your videos! 👍👍

[@OurFinalFreezer]

3:30 am is a time that we are all too familiar with, having had two kids in the last 7 years. I'm glad you found us! I'll be publishing our next newsletter in a week or so, which will include our schedule of upcoming videos. We just filmed a bunch at the beginning of July. You can sign up for our newsletter at ourfinalfreezer.com.

[@mirekratajczyk470]

What you are making is cold biala kielbasa (white sausage). But it is missing important ingredient, majeranek - marjoram. I would also ad caraway seed. Sometimes juniper berries so it would become - jalowcowa. I would also poach it in water (176 F - never over 180 F) before frizing it. Crumbling in the "cooking" process is do to the speed with witch collagen is exposed to the temp. To fast, and it hardens, and crumbles. Slow, and under 180 F, and it changes to glue like. Holds the meat, and makes it succulent like good roast. I make my own sausage for a number of years... smoke my own meats.

[@leszekslodkowski799]

Nice Job !!!

[@OurFinalFreezer]

Thanks for watching!

[@musky70]

If you were going to smoke this you would have to add #1 cure I assume, right? Thanks for the awesome tribute. There are almost none of the old folks left now.

[@OurFinalFreezer]

Thanks for this question and we're happy to help keep traditional sausage-making alive. To answer your question, whether or not you add Instacure # 1 depends on whether you're going to eat this right away. If you do plan to eat it immediately and you're hot smoking the sausage, you don't need to add a cure. If you want to cold smoke the sausage, and then cook it later, then you would need to use Instacure # 1.

[@musky70]

@@OurFinalFreezer thank you very much. Keep up the tradition!!

[@923mercury]

This is a great breakfast link or pan sausage recipe. 5 lbs medium grind pork butt, 5 tsp. salt, 1 Tbsp. Restaurant grind black pepper, 1 tsp. ground nutmeg, 1 heaping Tbsp. ground sage, 1 tsp. Red pepper flakes, 1 cup cold water.

[@OurFinalFreezer]

Awesome! We make a sage breakfast sausage every year, although we haven't filmed it yet. Here's our recipe: 10 pounds of ground Boston butt (1/8" plate) 2 cups of water 4 tbl of Morton's kosher salt 4 tbl of restaurant style ground pepper 4 tbl of dried sage 4 tbl of dried thyme 4 tbl of dried marjoram 1/2 tsp of ground bay leaf 2 1/2 tsp of ground ancho chile powder In the future, we'll definitely be sharing more sausage recipes, and we'd love to give yours a try too.

[@winsorro]

Great video!

[@OurFinalFreezer]

Thank you ❤️

[@winsorro]

@@OurFinalFreezer I made sausages for the first time yesterday and used your recipe. The sample that I fried was one of the best sausages I ever had. Brought me back to being a kid in the old country. My family raved about it too! Thanks for sharing the recipe. The Borkowski sausage will live on in our house.

[@OurFinalFreezer]

Warms my heart! Bob would be so happy!

[@Rio-by1eh]

That’s a great story ...loved your story...at least you know what goes into your food...unlike commercial contents ???

[@OurFinalFreezer]

So true! Thanks for watching!

[@FilmFactry]

Bravo!

[@OurFinalFreezer]

Thank you!

[@ohiobio]

What a great tribute to Bob B.!

[@OurFinalFreezer]

Thank you!

[@Ricksdiner]

Awesome video! thanks for sharing m8!! And god bless you

[@OurFinalFreezer]

Thanks for watching!

[@wolfman011000]

Do you prick th sausages at all to let any air out before freezing? Thank you for this video, Take care, god bless one and all.

[@OurFinalFreezer]

That's a good question. You don't have to prick the sausage since the vacuum sealer is going to evacuate any air pockets left in the sausage. Good luck!

[@cookingatcannonballcottage]

looks great

[@deborah7398]

Thanks for the video. I'll be giving this a try. I usually just make breakfast sausage. My wife and grandsons love it. I use the Leggs sausage seasoning and it's awesome. I'm a new sub and glad I found your channel!

[@OurFinalFreezer]

We'll have to check out the Legg's sausage seasoning. If you turn on your notifications for our channel (hit the little bell next to our name), you'll be the first to see our maple sausage video, coming out later this year. Also, remember to cook the Polish sausage low and slow! Enjoy

[@lspalla65]

Thanks for sharing not only the recipe, but the back story as well. Can't wait to try this, One question, What type of grind is the Sea Salt?? i.e is it fine, coarse, or flakes. Thanks

[@OurFinalFreezer]

We use Morton's kosher salt, which is a flake salt. Hope that helps!

[@mattdickey4087]

Is this dayton ohio? I'm in kettering gonna give this a try. Can't find any decent kielbasa.

[@OurFinalFreezer]

Yep, we are in that very Dayton. Let us know what you think!

[@mattdickey4087]

@@OurFinalFreezer whats your favorite cooking method. I have them in the smoker and I was going to blanch them in water after smoking. My mother is first generation American her parents and older brother and sister were all born over seas so it will be a real test!

[@OurFinalFreezer]

The method that you would see in Old North Dayton is boiling and then pan frying the sausage. But our preferred method is as follows: put the Polish sausage in a Dutch oven or covered casserole dish and bake for one hour at 250 degrees. Continue to bake uncovered at 350 degrees for another 30 minutes. The sausage should easily snap by this point and should be very tender inside. That is for 1 lb of sausage. The low and slow method (250 degrees) will take longer if you're cooking more than 1 lb.

[@mattdickey4087]

@@OurFinalFreezer ill try that next time I smoked it for 5 hours, cut into slices and seared! It's pretty amazing.

[@OurFinalFreezer]

Excellent!

[@samangrith6168]

I love that machine can anyone tell me what the brand name is please help me I appreciate thank you

[@OurFinalFreezer]

Not sure if you're referring to the meat grinder or the sausage stuffer. We've used two meat grinders that we love and are featured in our videos: LEM's #8 Big Bite Meat Grinder and the #22 Big Bite Meat Grinder. Here's a link: www.lemproducts.com/product/big-bite-grinder-22-head-size/. The sausage stuffer is LEM's Mighty Bite 5 lb Sausage Stuffer: www.lemproducts.com/product/mighty-bite-5lb-sausage-stuffers/

[@pammiesue7931]

Do you get the same flavor with fresh garlic as you do with the granulated garlic?

[@OurFinalFreezer]

Granulated garlic is much more concentrated so the flavor is much more powerful in this form. And we love garlic. So we use a granulated version for our recipe.

[@dawidlysiak4260]

Can you recommend a good casing. The hog 32-34 LEM ones that I’ve used are too short length wise.

[@OurFinalFreezer]

Unfortunately, I don't. We've never needed longer ones than the LEM ones

[@samangrith6168]

How can I order that machine

[@Calchick7]

We use fresh garlic makes a world of difference

[@bobk9412]

Can you please tell me if you bake it in a coil form or do you cut it into links and then bake it

[@OurFinalFreezer]

We bake it in coil form. Works out very well!

[@mattcochran9067]

Why not add the dry spices before you grind and add the water prior to stuffing?

[@OurFinalFreezer]

Thanks for the question Matt. There's a couple of reasons I don't add spices to the pre-grind. I don't like to get spices in the grinder because I usually make multiple flavors at the same time. The grinder only mixes spices at the local level - not the whole pan, and you still have to mix in the water later. Commercial processors that add the seasoning to the pre-grind have special machines that make sure it gets well mixed.

[@dback5235]

Nice 👍

[@LJ-gn2un]

I just got into sausage making and got so frustrated trying to slip sheep casing on the stuffing tube I ended up throwing the whole pack in the trash and used collagen casings instead! But I learned a lesson. Next time I will use hog casings since they are little bit bigger and probably easier to handle. At least for a rookie!

[@OurFinalFreezer]

Thanks for the comment L J, I know how frustrating it can be to get the casing on the stuffing horn. A couple of tips: make sure everything is wet, feel for the "turns" in the casing as you slide it on, and push a little meat to the tip to soften the edge of the horn. Good luck!

[@LJ-gn2un]

@@OurFinalFreezer I'll try that thank you! Next time I buy natural casings I think I am going to use the ones that are pre-loaded on the straws. At least until I get the feel of it! :)

[@MarkCocson]

Thanks this do you hang dry it before sealing?

[@OurFinalFreezer]

We don't, but you can if you want to. The only issue with drying before sealing is that the casing will get wet again. The better method is to seal it, and then when you unpackage it in the future, let it dry on a cookie cooling rack in the fridge.

[@MarkCocson]

@@OurFinalFreezer okay thanks love the contact yall keep it up ii will be making our sausage soon with a Filipino touch

[@923mercury]

Amen to the water, it’s a must. Excellent recipe. I might have to work my way up to that much garlic though. 👍🏼. Before my father in-law passed he showed me how to make Italian sausage the right way. Coarse ground meat and enough water for the spices to soak and evenly distribute the meat.

[@OurFinalFreezer]

Damn straight!

[@timtim3070]

Thank you!!!!

[@OurFinalFreezer]

Happy to share!

[@jerryaguilar5736]

Great video! How do you like cooking them? You mentioned a slow cook for the coarse grind.

[@OurFinalFreezer]

My favorite method is to cook the sausage (3 pounds at a time) in a Dutch oven or covered dish at 250 deg F for 2.5 hours, then uncovered at 350 deg F for another 30 minutes. If you're only cooking one pound, cut the times in half. The test for whether they have been cooked properly is whether you can easily snap the link in two... it should almost fall apart.

[@dbor8432]

Great video! How much sausage do you make a year?

[@OurFinalFreezer]

It varies, but usually a couple hundred pounds. We have a lot of help! We get family and friends together several times throughout the fall and winter to get it all done.

[@dbor8432]

What a great family project! I’m going to see if I can start a new family “ tradition “!!!

[@OurFinalFreezer]

Awesome! Good luck!

[@hoobeydoobey1267]

Should the sausage be dried in the fridge overnight before vacuum packing?

[@OurFinalFreezer]

It doesn't change anything about the sausage before you vacuum seal it. The casing will be moistened again after it is vacuum sealed. It would be beneficial to let it dry after taking it out of the package before you cook it.

[@charlesboucher9533]

How do you cook this sausage? Do you brown and braise or braise and brown? If not these, what is your approach?

[@OurFinalFreezer]

We prefer to grill them, but if you want to pan fry them we would braise them and then brown them.

[@ericbataska1010]

Thanks for the video looks great, just had one question, do you chill the meat at all in a freezer or is it fridge temp when you start?

[@OurFinalFreezer]

Good question. The meat is at refrigerator temperature when we start. It's probably 33° f.

[@bobk9412]

Can somebody please share what temperature to bake it at and what temperature to remove from oven

[@OurFinalFreezer]

For one pound, do 250 F in covered dish for 1 hour, then 20 minutes uncovered at 350 F. If you're doing more than that, it will take a little longer.

[@bobk9412]

@@OurFinalFreezer thank you for the reply. What internal temperature should they be using a instant probe

[@OurFinalFreezer]

160 F ✅

[@DouglasP-sy8oe]

Where are you getting your casings? Seems like the biggest i get are only 3 ft long

[@OurFinalFreezer]

I would try a local butcher to your area. Just tell them what you need and they should be able to help you out.

[@ant-1382]

To make it easier to put the casing on the horn, open up the end of the casing and dip it in the water, allowing some water inside. Your left hand should be over the bowl, allow the casing to slide between your fingers keeping the water inside the casing, as you feed it onto the horn with your right hand.

[@OurFinalFreezer]

Thanks for the tip!

[@rickeaston3228]

Your way of making sausage is the way most people including me used to make sausage. Now, I don't do even half the work of using and cleaning all the utensils like I used to. Now, I buy pork butt ground by the butcher, season the meat, and I use a $12 plastic hand stuffer I bought from Amazon. I have not used my expensive grinder and stuffer in years. I also quit using pig gut for casing. I think it tastes like rubber. I now use collagen. Works great but must be careful how you handle and cook the sausage.

[@tonyb83]

What size casing did you use?

[@OurFinalFreezer]

We use standard hog casing, which is about 32 mm.

[@vasileiosbakatsias5431]

We're you located

[@nickgalash3274]

Do you ever use insta cure or pink salt in your Polish sausage. Your videos are awesome

[@OurFinalFreezer]

We have never used Insta Cure in the Polish sausage, but it would make a great cured and smoked sausage. Try it and let us know what you think!

[@jcindestin8611]

do you smoke it, after thawing?

[@OurFinalFreezer]

We don't. You could, but we prefer this one unsmoked.

[@jcindestin8611]

I've always smoked mine, but going to have to try your way now👍

[@OurFinalFreezer]

Hope you like it!

[@SuperGreetings]

What is the temperature of the meat?

[@OurFinalFreezer]

As cold as you can get it in the fridge, or preferably, slightly frozen to grind. Everything I show in the videos is done around 34 deg F.