Delicious Homemade Polony Recipe: A Step-By-Step Guide

Ingredients

2 kg Pork shoulder, ground
500 g Beef fat, ground
100 g Salt
20 g Sugar
5 g Ground white pepper
2 g Ground coriander
1 g Ground mace
1 g Ground cardamom
250 ml Ice water
10 g Pink curing salt (optional)
Edible sausage casings

Steps and instructions

Prepare the sausage casings according to the package instructions.
Combine the ground pork shoulder and beef fat in a large bowl.
In a separate bowl, mix the salt, sugar, white pepper, coriander, mace, cardamom, and pink curing salt.
Add the spice mixture to the meat and fat, mixing thoroughly until everything is well incorporated.
Gradually add the ice water while continuing to mix. This will help bind the mixture together.
Fill the sausage casings with the meat mixture, ensuring not to overstuff.
Tie off the ends of the casings and prick all over with a pin to eliminate any air pockets.
Place the sausages in a steamer and steam for about 90 minutes, or until the internal temperature reaches 70°C (158°F).
Once done, remove the sausages from the steamer and immediately place in ice water to cool rapidly. This will help maintain the shape and color of the polony.
Once the polony is cooled, it's ready to be sliced and enjoyed as desired.

Tools for making

Large bowl - For mixing the meat and spices.
Sausage casings - Edible casings used to shape and encase the polony.
Pin - To prick the casings and remove any air pockets.
Steamer - Used to steam the polony sausages.
Ice water - For cooling the polony quickly after steaming.
Knife - To slice the polony before serving.

Recipe variations

Spicy Polony: Add chili flakes or cayenne pepper to the spice mixture for a spicy kick.
Herb-infused Polony: Incorporate fresh or dried herbs like thyme, oregano, or rosemary into the meat mixture for extra flavor.
Cheesy Polony: Mix in grated cheese such as cheddar or mozzarella to the meat mixture for a cheesy twist.
Vegetarian Polony: Replace the pork and beef fat with a plant-based ground meat alternative and adjust the seasoning accordingly.
Smoked Polony: After steaming, transfer the polony to a smoker and smoke for a few hours to infuse a smoky flavor.
Garlic Polony: Add minced garlic to the meat mixture for a delicious garlic-infused polony.
Whole Grain Polony: Substitute some or all of the ground pork shoulder with ground whole grain like brown rice or quinoa for added texture and nutrition.

Recipe overview

Welcome to our Polony recipe page. Polony is a type of sausage that's popular in various parts of the world, including South Africa and Britain. This sausage is characterized by its finely ground, smooth texture and distinctive pink color, often achieved with the optional addition of pink curing salt. Despite the detailed process, making homemade Polony can be a rewarding endeavor. This recipe will guide you through the steps of making Polony from scratch, starting with grinding the meat and fat, to mixing in the seasonings, stuffing the casings, and finally, the steaming process. It might take some effort and time, but the result is a delicious sausage that you can enjoy in sandwiches, with breakfast, or as a snack on its own. Ready to venture into the world of homemade sausages? Let's get started with our Polony recipe!

Common questions

How long does it take to make polony?
The total time to make polony is approximately 2 hours and 30 minutes, which includes preparation, steaming, and cooling.
Can I use different types of meat?
While the traditional recipe calls for pork shoulder, you can experiment with other meats like beef or a combination of meats to suit your preference.
Do I have to use sausage casings?
Yes, using edible sausage casings provides the classic shape and texture of polony. However, if you prefer, you can shape the mixture into a loaf and wrap it tightly in foil before steaming.
Can I omit the pink curing salt?
The pink curing salt is optional but helps enhance the flavor and adds a pink color to the polony. If you choose not to use it, the polony will still be delicious.
How should I store the polony?
Once cooled, store the polony in an airtight container in the refrigerator. It will stay fresh for up to a week.
How can I serve polony?
Polony can be enjoyed in various ways. It can be sliced and eaten cold as a sandwich filling, used as a pizza topping, or even fried or grilled to add a crispy texture.

Serving dishes and utensils

Cutting Board - A sturdy cutting surface for slicing the polony.
Sharp Knife - A sharp knife for clean and precise slicing.
Platter - A platter or serving dish to present the sliced polony.
Serving Utensils - Forks or tongs for serving the sliced polony.
Bread or Rolls - Optional, but serving the polony with bread or rolls is a popular choice.
Condiments - Mustard, ketchup, pickles, or any other condiments of your choice for serving alongside the polony slices.

Origin stories

Polony hails from South Africa, a nation known for its diverse and flavorful cuisine. The name "Polony" is believed to have originated from Bologna sausage, also known as baloney in the United States. Over time, the term "baloney" was modified to "polony" in South Africa. Sausage making in this region has a rich history, influenced by a mixture of cultures including the indigenous people, European settlers, and Asian immigrants. Polony has since become a beloved staple in South African households, often enjoyed in sandwiches or as a savory addition to various dishes. This humble sausage, despite its simplicity, carries with it the rich tapestry of South African history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.