What is the difference between pork sausage and ground pork

Raw Polish - even sausage is terrific

Advertising | Raw Polish sausages are wonderful if, as a beginner, you want to try your hand at sausage and smoking. For this raw sausage you don't need any great spice mixtures, you don't have to cut the meat, you don't need fungal spores for mold or other delicacies. In addition, they are not very difficult to prepare, and everyone can smoke them to a greater or lesser extent according to their preferences.

The uses for raw Polish are also diverse. They can simply be enjoyed cold as a snack or warmed up beforehand. They also cut a great figure as a side dish in stews. Of course, there are also countless recipes for raw Polish, but this is about a simple and tasty variant. Those who do not know raw Polish may be familiar with Mettenden, which are similar or, depending on the regional name, may even represent the same type of raw sausage.

As with homemade bacon, you of course need a smoker, such as my beloved El Fuego Portland * or a smoking barrel, a saver fire * and a possibility to hang out and mature the sausages when the conditions are right. I described that and a few things in more detail in the article on bacon.


What is still needed here, in contrast to bacon, would be a good sausage filler * or at least a corresponding attachment for your food processor or for the meat grinder *. However, I also recommend a sausage filler, as this makes the work much easier. The investment is worthwhile, because in addition to raw sausage, bratwurst, Viennese and whatever is not squeezed into a casing can also be made quickly.

The meat

I write that you should pay attention to quality every time anyway, so I'll save this here. For raw Polish you use 50% pork and 50% beef. With pigs, there is no way around pork belly. With beef, the point is that the lean meat component comes into play here, for example a lean joint of roast.

What you also need, of course, are pig intestines. I have had very good experiences with the online retailer hausschlachtebedarf.de. There you will also find many other tools and ingredients for sausage production.

The spice mix

This is easy to explain because we keep it absolutely basic. You need per kilogram of meat

  • 20g nitrite curing salt
  • 5g ground black pepper
  • 2g cane sugar
  • 1.5g ground coriander
  • 1/2 teaspoon garlic powder

You don't need more spices to make delicious raw Polish. As with all my sausage productions, the concentration of curing salt is kept as low as possible. If you are the corresponding salt fanatic, then it can also be 25g per kilogram.

If you like great sausages, then you are guaranteed to only get the best when it comes to meat. The best meat from Iberico pork in 100% bellota quality can be found at Iberico Fleisch GmbH *. If you want to know more about it, read my article on the Iberian pork.

Raw Polish - even sausage is terrific


  • 50% fat pork belly
  • 50% lean beef
  • Pig casings caliber 30/32

Per kilogram of meat

  • 20g nitrite curing salt
  • 5g coarsely ground black pepper
  • 2g cane sugar
  • 1.5g ground coriander
  • 1/2 teaspoon garlic powder


  1. Remove the rind from the pork belly. Cut the meat into pieces suitable for mincing and freeze lightly in the freezer.
  2. Mix well with the spice mixture and send through the 4-5mm disc of your meat grinder.
  3. Then knead the mass thoroughly by hand or with a dough hook until the mass begins to bind and becomes sticky.
  4. Slide the pork intestines prepared according to the instructions (usually 1/2 hour in warm water) onto the sausage nozzle and fill the mixture.
  5. Then the twisted sausages with a length of 15-20cm are hung up to dry for 3 days. Pay attention to a temperature of 10-17 degrees and a humidity of ideally 60-70% humidity.
  6. When the sausages are sufficiently dry, they are smoked over beech wood. 2-3 smoking cycles of 6-10 hours each. One day break between the smokes.
  7. Once smoked, it is best to let it mature for 1 week at 10-15 degrees and 60-70% humidity, but you can also taste it already.

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