Using Marianski's recipes as my guide, I made both these sausages last week. For Class I meat, I used pork loin. I was pleased with the results because everyone loved these sausages but I'm often guilty of splitting hairs at times and think next time I will either use some ham in the mix to give them more eye appeal from the rosier color I can get from the ham versus loin. I think a 50/50 mix of the two would be interesting. However, this is just splitting hairs because these are really good as is. Of course, I could also follow the recipe to the letter and not try and please my wife and I would have had more color in the sausage but it is what it is.
Anyhow, I started by cubing the lean loin and curing the cubed it for 3 days then made the emulsions. Since I was trying to make a low fat sausage (for my wife) I changed the recipe for the debowiecka recipe and omitted the 30% pork butt meat which I'm sure affected the color while pleasing the sweet smelling one and her delicate palette.
Nonetheless, all was good in the end.
Mince in stuffer
Hung sausages for a few hours before smoking
Smoked in pecan smoke - beautiful color I thought
Finished
Finished
