Kiełbasa Krakowska - Kraków Sausage Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in Po...

Adding vinegar or a large amount of lemon juice will denature the proteins, break the bind and affect the texture of the sausage. Look into using ascorbic acid which is an effective anti-oxidant and is often added to ground beef to maintain the red colour when on display. Rosemary, if used to flavou...

I also learned the hard way when I first got my "5kg" Chinese chopper. There is no way it will handle 5kg. So what I do now is add the spices to the cubed meat and fat and grind though the 3mm plate and then chop/emulsify in 2.5kg batches. I add finely crushed ice and take the temp as up to 12C whic...

Hi Tonto, welcome to the forum. Wheat gluten is not a flour type product, but something that you will need to make. Marianski explains it here:
https://www.meatsandsausages.com/sausag ... eat-gluten

Wonderful story. I’m honoured to give it an attempt. You won't be disappointed Ed, keep in mind it's the process that is so much important than the spices. To add to that story...... One of my "customers" happens to be yours Dad's. He had often gone to your Dad's place, throughout the year for saus...

https://i.imgur.com/Q334lSR.jpg?1 Kiełbasa Taty - Dad's Sausage My Easter sausage this year is a Polish kielbasa with the integral ingredients and made in the traditional way. The meats and proportions are what my father made for decades and it's the sausage that became very well known in his commu...

New Britain has a huge Polish-American cohort. The demand for kielbasa, especially at Easter is natural.

They are not that easy to find. My Chinese cutter is not working right now and there is no one on the Island that can fix it.

https://www.kijiji.ca/v-industrial-kitc ... 1553130647

Well it looks like we've been doing it wrong all this time.
https://www.youtube.com/watch?v=3SNoryubiwU

Hey Red I had Krakauer (which I believe is basically the German variation of Krakowska) on my list of to do’s. I may make it a this weekend and work on a few techniques. I imagine your white sausage is a variation of German wiesswurst, Which I have to admit doesn’t look overly appetizing. :lol: :lo...

Easter is not only a religious holiday but a time to celebrate with smoked meats and sausages. In many European countries it is the busiest time for sausage makers and butcher shops. I'm curing a large ham that I will smoke in a few days and roast on Easter Sunday. I will also be making a Polish smo...

Hello FF Diz, and welcome to the forum! If you want to learn to make great sausages you found the right place! However, the world of sausages is vast and never ending. Sausages are made by a multitude of cultures and vary greatly. You will see a huge selection of sausage recipes in the link provided...

When making a a fermented dried salami type sausage, reputable meat science publications state that the minimum amount of salt (total of salt and curing salt) is 2.5%. However, Eric's recipe is a cooked, semi-dry sausage so you could safely use a lot less, even 1.5% will do. I also would smoke it fi...

Yes, I got the message from you yesterday, but no response to my followup.

Albertaed, please check your PM!