Summer of Sausage – Polish Sausage

OK.  These turned out pretty darn good.  They are on the mild side so I might add a bit more garlic the next time I make them.  And there will be a next time because I bought 14 lbs of pork on sale at Costco.  I’m OK with that because these are very good.

Tonight I’m going to grill one up. I have three jars of sauerkraut fermenting on the shelf that won’t be ready for another few days. So, I guess I should say I have cabbage fermenting. This weekend I’ll probably have a ton of polish with kraut.

I still have some tweaking to go on cooking methods.  You can’t see them too much in this picture but I had them laying flat on a rack so there are rack marks.  I’m going to get some stainless steel rods or wooden dowels to make hanging racks.

My next batch of meat sticks (probably make them next week because I got my ECA in the mail today) and polish will be hung in the smoker.  Don’t know how much of a difference it’ll really make, but I don’t mind trying out things.