Texas Style Polish Sausage

Courtesy of Ed Hoffmann

In the South Texas area where I spent many years, Poles and Slovaks are known as “Bohemians”. In scattered markets from just south of Houston to San Antonio to just North of Corpus Christi, you can find some wonderful fresh and smoked sausages made by these “Bohemian” (many now have Mexican surnames) butchers. They are typically garlicky and scented with marjoram and black pepper.

This sausage has the addition of finely chopped jalapeno peppers and is actually best slowly cooked on a BBQ grill with a generous amount of mesquite, oak or pecan smoke and a couple of Coronas. – EdH.

Per 5 lbs. of coarse (¼ to 3/8 inch plate) ground pork butt, 75 to 80 % lean.
4 tsp salt
8 cloves garlic – minced or pressed
4 tsp marjoram
1 ½ tsp dry mustard (optional)
1 Tbsp freshly ground black pepper
½ tsp ground allspice
5 (or more) seeded and finely chopped jalapenos (or unseeded for a much hotter mix)
1 cup ice cold water

Combine all ingredients; mix well and stuff into medium hog casings making 12 to 18 inch links. Use within 3 days or freeze for up to 3 months. Alternately, hot smoke the sausage to an internal temperature of at least 165 degrees then use as above or freeze.