Smoked Garlic Polish Sausages

[Peter Gallagher]

I've been enjoying working on my sausage making - I really like the VWBB as a resource - folks like @Dustin Dorsey and others find and posts a lot of helpful information - I did some super garlicy and slightly spicy polishes this weekend for the games....

Started on Friday with about 5lbs pork shoulder- cubed it and spiced it and let it sit over night:

This is what it looked like Saturday morning - The pink salt really changed the color and texture of the meat - There are 4 large heads of roasted garlic in there too.

Got it all grinded up - If grinding a bunch of pork butt doesn't provide one satisfaction, then I don't know what does!

after grinding, got them stuffed:

While I was doing sausages, Doris was making home made croissants.....

After getting them linked up, they went on the smoker - we did a progression of 1 hour at 100 degrees, 1 hour at 125, 1.5hr at 135 and 1.5hr at 145 and 1hr and 155

... a shot from Sausage Cam:

Goldie is sensing these things are just about done!

and right she was! .... put them in almost boiling water to get them up to 145 - this took about 3 minutes - then in a ice bath- with the result :

tossed one on the gasser for as tester- Yum! they turned out how I had hoped.. Garlicy, spicy but not too spicy.... Very pleased.....

 

[Dustin Dorsey]

Those look tremendous!

 

[Tim Campbell]

I wish I could do that. Outstanding.

 

[Kevin L (NKY)]

What fantastic cook, very detailed process also thanks, that cooked one made me drul...

 

[Mark Silver]

Those made my mouth jets turn on!

 

[Colin]

Whoa, those look really good! Thanks for sharing.

 

[Michael Richards]

Peter, while those sausages look amazing... can I please talk with your amazing other half Doris about those croissants? Serious please ask her if she will give me lessons and a recipe? Man do those look out of this world good!

 

[Jabe G]

Great job!

 

[Rich Dahl]

Wow! Amazing, nice work.

 

[Timothy F. Lewis]

I need to get on the sausage train! Those look really amazing!

 

[Tim Campbell]

Yeah, what Michael said. It's hard as **** to make croissants...Doris's look expert level.

 

[Peter Gallagher]

can I please talk with your amazing other half Doris about those croissants? Serious please ask her if she will give me lessons and a recipe? Man do those look out of this world good!

Yeah, what Michael said. It's hard as **** to make croissants...Doris's look expert level.

that's really nice - 'll send her your compliments - She participated in some on-line Zoom croissant making class a month or so ago and has been working on her technique .... Yeah, watching the process I just sort of scratch my head - It's *a lot* of work, but they are getting to be the real deal.....!

 

[EricV.]

Peter, while those sausages look amazing... can I please talk with your amazing other half Doris about those croissants? Serious please ask her if she will give me lessons and a recipe? Man do those look out of this world good!

When it doubt, lol...

Pillsbury™ Crescent Rolls

From classic crowd-pleasing appetizers to easy everyday favorites, when you cook with crescents, your options are unlimited.

www.pillsbury.com

 

[Timothy F. Lewis]

When it doubt, lol...

Pillsbury™ Crescent Rolls

From classic crowd-pleasing appetizers to easy everyday favorites, when you cook with crescents, your options are unlimited.

www.pillsbury.com

Sorry Eric, those are far from croissants, triangular bread rolls yes but, not what I call croissants.

 

[EricV.]

Point taken, my bad.

 

[Bob H.]

I've been enjoying working on my sausage making - I really like the VWBB as a resource - folks like @Dustin Dorsey and others find and posts a lot of helpful information - I did some super garlicy and slightly spicy polishes this weekend for the games....

Started on Friday with about 5lbs pork shoulder- cubed it and spiced it and let it sit over night:

This is what it looked like Saturday morning - The pink salt really changed the color and texture of the meat - There are 4 large heads of roasted garlic in there too.

Got it all grinded up - If grinding a bunch of pork butt doesn't provide one satisfaction, then I don't know what does!

after grinding, got them stuffed:

While I was doing sausages, Doris was making home made croissants.....

After getting them linked up, they went on the smoker - we did a progression of 1 hour at 100 degrees, 1 hour at 125, 1.5hr at 135 and 1.5hr at 145 and 1hr and 155

... a shot from Sausage Cam:

Goldie is sensing these things are just about done!

and right she was! .... put them in almost boiling water to get them up to 145 - this took about 3 minutes - then in a ice bath- with the result :

tossed one on the gasser for as tester- Yum! they turned out how I had hoped.. Garlicy, spicy but not too spicy.... Very pleased.....

WOOF! The dog photo says it all!

 

[Michael Richards]

When it doubt, lol...

Pillsbury™ Crescent Rolls

From classic crowd-pleasing appetizers to easy everyday favorites, when you cook with crescents, your options are unlimited.

www.pillsbury.com

The 10 Best Frozen Croissants of 2023

Frozen croissants are the perfect solution for fresh goods without spending the whole day baking. We researched and tasted the best croissants to help you find your favorite.

www.thespruceeats.com

I am tempted by a few on this list.

 

[John K BBQ]

I've been enjoying working on my sausage making - I really like the VWBB as a resource - folks like @Dustin Dorsey and others find and posts a lot of helpful information - I did some super garlicy and slightly spicy polishes this weekend for the games....

Started on Friday with about 5lbs pork shoulder- cubed it and spiced it and let it sit over night:

This is what it looked like Saturday morning - The pink salt really changed the color and texture of the meat - There are 4 large heads of roasted garlic in there too.

Got it all grinded up - If grinding a bunch of pork butt doesn't provide one satisfaction, then I don't know what does!

after grinding, got them stuffed:

While I was doing sausages, Doris was making home made croissants.....

After getting them linked up, they went on the smoker - we did a progression of 1 hour at 100 degrees, 1 hour at 125, 1.5hr at 135 and 1.5hr at 145 and 1hr and 155

... a shot from Sausage Cam:

Goldie is sensing these things are just about done!

and right she was! .... put them in almost boiling water to get them up to 145 - this took about 3 minutes - then in a ice bath- with the result :

tossed one on the gasser for as tester- Yum! they turned out how I had hoped.. Garlicy, spicy but not too spicy.... Very pleased.....

I gotta start making sausage someday... those look AWESOME

 

[Timothy F. Lewis]

Just looked through the frozen options that you posted Michael,
WOOF! That’s a pricey batch of options!! I’m really lucky I have a fabulous bakery about five minutes away(Sarkozy Bakery) that makes amazing croissants I get those for special occasions like Christmas, birthdays, and so on.
But, for Easter…

Sarkozy makes these adorable “Babka bunnies”, slightly sweet. Fun, those become the breadstuff on the Easter table followed by this for dessert from Boonzaaijer bakery

Can you find the ten “eggs”?
And since my granddaughter is not really a huge cake fan(?) the decorator does these for me if I call early enough!
My family has used Boonzaaijer for special occasions as far back as I can remember, I’ve posted pictures of Kaitlyn and Jessica’s amazing decorating talent before, they are really special people.
to cross reference this with another thread, THIS is why Brick and Mortar places can survive!

 

[timothy]

I love a good garlicky polish and those look great! What did you use to make them spicy and what type of smoke wood, fruit or nut?