This one was a group effort, the Polish Sausage was made during one of our Texas From Field To Table events and then I got ideas from Chef Albert, Chef Joe and the internet. This is what we came up with and it is without a doubt a top 3 for Deb and I. Both the cooking method and the final touches of utilizing the Cast Iron skillet made this one a hit. Let us know if you make this one.
Video coming soon.
Enjoy
Greg
Ingredients:
Wild Hog Polish Sausage
- 7 lb Wild Hog
- 3 lb Pork Fat
- 4.5 oz of Polish Sausage seasoning
- 1 pt Ice Water
Meatballs: (For 2 #’s of meatballs)
- 1/2 cup of bread crumbs (We used Panko but you can use whatever you prefer)
- 2 Eggs
- Medium onion fine diced and sauteed in butter
- 2tbs butter
- 2 qts beef stock (enough to cover meatballs completely)
- Favorite Marinara Sauce
- Noodles
Method:
Grind twice through small die, Blend all dry ingredients together in meat mixer add spice and ice water. This is for a larger batch but we recommend using what you want for this recipe and then vacuum seal and freeze the rest.
- For the meatballs, mix the two pounds of meat with all of the ingredients, including the sauteed onions.
- Bring beef stock to a simmer
- Preheat oven to 350 degrees
- Form into 1″ balls and place on a covered cookie sheet
- Drop meatballs into simmering stock for about 5 minutes until they float (Do not over crowd the pot)
- Remove from stock with slotted spoon and place in cast iron skillet or other oven safe skillet
- Place in oven for 20 to 25 minutes or until internal temperature reaches 165 degrees
- Pour marinara sauce over meat balls, grate with fresh parmesan and place back in oven (We also added mozzarella)
- Once cheese is melted remove from oven and serve over noodles.
- I added some red pepper flakes to mine for some extra kick.
Note: If you plan on making sausage links and smoking them you will need to add pink curing salt to the mixture.
