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SAUSAGE PHOTO GALLERY (Without Original Recipes) Replies: 861
by
atcNick »Sun Nov 28, 2010 02:36
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I cut up the ham and butt I bought today and mixed in the salt and cure. 13 lbs and almost 4 oz.
I saved the thick layers of fat I got off the ham, right under the skin. Stuck it in the freezer. Any idea what that can be used for?
This was my first time cutting a fresh ham. Lots of lean...
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Looks good! But what the heck is it?
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Last post byredzed
Sun Jan 05, 2020 18:04
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Sausage "Chatter" Replies: 328
by
partycook »Mon Jul 25, 2011 02:01
First post
In Hyde Park, we chat about everything. Here in Sausage Chat we also talk about everything... providing it pertains to sausage . :lol: This is the place to ramble on and pose more simple questions or answers about sausage. Whether it is meat selection, grinding, mixing, casing, or any other...
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I realize this is normally salt cured and air dried...but my version of a Fresh Calabrese Sausage. Pretty ho hum, to lean. Maybe put it in some Sausage & Peppers with a red Sauce over penne.
- 328 Replies
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Last post byBentley Meredith
Sat Nov 05, 2022 15:02
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I Have A Question Replies: 62
by
siamon »Tue Aug 13, 2013 08:58
First post
There are no silly questions on this forum. Ask your fellow members for tips and suggestions in making your own favorite sausage recipes. Ask them about their techniques and secrets too! There are folks on this site with incredible sausage-making savvy and they will share it... BUT you will have to...
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Actually I would think that T-SPX and Flora Italia would have given you a stronger funky traditional salami flavour than TD-66 which is intended to be used in fast fermented Northern European products. However, there are many other factors that come into play, and the starter culture is just that,...
- 62 Replies
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Last post byredzed
Fri Sep 02, 2022 16:43
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Tough Casings - Causes and Solutions Replies: 4
by
redzed »Mon May 08, 2017 05:43
First post
Speaking of tough casings on smoked sausages, what are some things you can do to prevent this?
I don't think my smoked sausages have tough skins - in my opinion - but I have a lady who loves my smoked sausages but complains about the tough casings. I'd like to satisfy her in this area but I don't...
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Hobbyists/amateurs tend to smoke theirs sausages longer than do the commercial processors. The long smoking phase will result in a dryer sausage and a tough casing.
I noticed this by accident - sausages that I didn't have time to smoke as long, actually had a nicer casing and better feel than...
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Last post byK98 AL
Tue May 16, 2017 12:41
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MEMBERS RECIPE INDEX (MRI)
by
redzed »Sun Dec 21, 2014 06:47
Our MEMBER'S RECIPE INDEX (M.R.I) is here:
Part 1 (Top half of page): Sausage recipes only.
Part 2 (Bottom half of page): Non-sausage recipes. (Sauces and sausage related items.)
The index contains links to posts of original and favourite formulations and recipes of our members.
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Last post byredzed
Sun Dec 21, 2014 06:47
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Kiełbasa z jeleniny - Venison sausage Replies: 3
by
redzed »Fri Aug 30, 2024 06:46
First post
Kiełbasa z jeleniny - Venison sausage
Here is another version of venison and pork Polish style sausage. There was still a pack of white tail deer meat in my freezer that needed to be processed. I mixed it with a pork butt and made very nice tasting kielbasa.
Meats
Lean venison, almost no...
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hi Redzed yours sausages are always smoked so nicely and evenly .What kind of smoker do you have , can you put some pics and details
Dzięki
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Last post bymartin
Thu Nov 14, 2024 21:28
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Hot Dog Making: how much water:protein:meat do you use? Replies: 2
by
LinkMeAllOver »Tue Nov 05, 2024 19:38
First post
I recently offered to help out a friend making a couple batches of hot dogs and we ran into some issues with super dense meat after we mixed. The second time around we added more water, but it was still so stiff that my electric stuffer couldn't push it through the small sheep casing-size horn, and...
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10-15% of the weight of the meat in added water is normal. If you have additional binder in the recipe as well, such as soy protein, milk powder, potato starch, or similar, 20% is not unusual.
Cheers,
Michi.
Thanks. Yeah, we were nowhere near 20%. We'll up it a lot on this next one.
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Last post byLinkMeAllOver
Fri Nov 08, 2024 20:23
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Kiełbasa Chłopska (Peasant Sausage) Replies: 4
by
redzed »Sun Apr 21, 2024 07:16
First post
Kiełbasa Chłopska (Peasant Sausage)
Kielbasa Chlopska is a classic Polish kielbasa which defines what many Americans imagine a “kiełbasa” should taste like. In Poland the term “kielbasa” translates to “sausage” and is simply an unmodified noun because there are hundreds of different types and...
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Hi Red, I thought it was the nitrate that we don't want to bring up too hot, that's why bacon only uses nitrite...is it really both that we need to watch? And if so, does that cause me a problem with nitrosamines if I cook my bacon (commercial or homemade) at 400°F (200C) in oven?
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Last post byScogar
Fri May 31, 2024 00:37
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Cotechino
by
redzed »Sun May 19, 2024 15:45
Cotechino
A few years have passed since I made this somewhat unique Italian sausage. Not exactly something which I was pining for, but I had a growing collection of pork skins in the freezer it was time to do something with them. Because of the skin content Cotechino has that distinctive porky...
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Last post byredzed
Sun May 19, 2024 15:45
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Kabanosy Pikantne – Spicy Kabanosy Replies: 12
by
redzed »Tue Dec 12, 2023 04:55
First post
Kabanosy Pikantne – Spicy Kabanosy
I made a small test batch of spicy Kabanosy with a bit of heat. Essentially the same ingredients as in classic Kabanosy but with the addition of hot paprika and chili flakes. Turned out very good, and with just the right amount of heat, placing them somewhere...
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Sounds great. I've been making a lot of standard, Marianski recipe, kabanosy lately, spices boosted 20% or so and 1.9% salt. Also landjaeger. I love pepperoni sticks, so might try this spicy version!
Marianski doesn't have garlic in his version, do you like it better with the garlic? Thx!...
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Last post byredzed
Sat May 18, 2024 17:01
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Kiełbasa Toruńska – Sausage from Toruń
by
redzed »Sat Apr 27, 2024 20:28
Kiełbasa Toruńska – Sausage from Toruń
Kielbasa Toruńska is a popular and well known sausage named after the city of Toruń, the birth place of Nicholas Copernicus. It is a semi dry sausage with traditional ingredients, intended for a longer shelf life in an unrefrigerated environment. What is...
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Last post byredzed
Sat Apr 27, 2024 20:28
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Bauernwurst Recipe Replies: 8
by
johnmac »Thu Oct 03, 2019 19:19
First post
Does anyone out there have a proven recipe for Bauernwurst? It's one of my favorite types of sausage in Germany, but I've not had much luck finding recipes online. Thanks in advance.
Mac
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It's taken me a while to come up with something close to what I used to get at the Christmas Market in Esslingen when I lived in Germany. This is what I'm making today.
Per 1 kg pork shoulder:
18g Kosher Salt
2.0g Cure #1
4g Coarse Black Pepper
2g Whole Mustard Seeds
2g Garlic Powder
2g Dried...
- 8 Replies
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Last post byjohnmac
Wed Apr 03, 2024 20:52
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Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage Replies: 6
by
michi »Tue Jan 23, 2024 05:25
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That looks bloody great, thanks for the recipe! :)
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Unfortunatly all those Favebook groups seem to be taking over.
Fakebook . . . the place for misinformation on almost any subject
Agreed for 100%. I love this forum but stop makin posts for quite some time since I retired and don't make sausages or whole muscle meats... I used to share the...
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Last post bybolepa
Fri Mar 15, 2024 04:52
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Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic Replies: 3
by
redzed »Wed Dec 20, 2023 08:21
First post
Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic
While in Poland this past September, I was finally able to get my hands on bear's garlic (Allium ursinum) which grows wild in Europe and Asia. Among it's many uses, it's a popular additive to fresh and smoked Polish...
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When fresh the leaves are much more stronger than dried. Last year I made a small batch or fresh Polish sausage with freshly picked bear's garlic and you could certainly taste it. The dried bear's garlic that I used here is barely noticeable. Notice I used regular garlic as well.
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Last post byredzed
Mon Jan 01, 2024 18:57
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Kielbasa debowiecka & szynkowa Replies: 2
by
Butterbean »Mon Dec 11, 2023 15:55
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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...
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Good to be back. Thanks for the clarification. I try to give things the correct name but struggle with the polish language and resort to Google but that often sends me down a rabbit hole so appreciate the correction. As for the debowiecka, Marianki's book Greatest Sausage Recipes on page 99 just...
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Last post byButterbean
Wed Dec 13, 2023 16:13
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Kielbasa Czosnkowa - Garlic Sausage Replies: 5
by
redzed »Mon Aug 22, 2022 16:18
First post
Kielbasa Czosnkowa - Garlic Sausage
It's been now over one month since my garlic has been harvested.. It's at the peak of its flavour and aroma, so it was time to make “kiełbasa czosnkowa”. Garlic is an ingredient in many Polish sausages, but usually in small amounts, 1-3 grams per kg of meat....
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Hi Spud, welcome back! Sugar is definitely not an essential agreement in most Polish sausages. Even so when some recipes include sugar. the amount is usually small, 1-3g per kilo of meat. I include sugar occasionally to balance out the flavour especially when a sausage is heavily spiced such as...
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Last post byredzed
Thu Nov 02, 2023 06:03
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Kielbasa Wisniowa Recipe Replies: 1
by
johnmac »Thu Sep 07, 2023 05:20
First post
I found a Polish market not too far from work that sells some fantastic sausages. Now I'm looking to make my own Kielbasa Wisniowa, which I think translates to Cherry Smoked Sausage. I've been looking in the Marianski's book of authentic Polish recipes, but haven't found a good starting point. Any...
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It's probably because the sausage was smoked with cherry wood, the smoke of which gives it a specific aroma. There is no such sausage in Polish recipes. This must have been a good advertisement.
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Last post byMaxell
Fri Sep 08, 2023 08:19
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Špekáček Replies: 4
by
michi »Sun Jul 30, 2023 07:03
First post
Hi,
does anyone have a recipe for Špekáček? I've also seen it spelled as Špekáčky. (I don't know which is correct.) I tried searches here with different spellings, but came up empty.
I'd like to give this a try. Any recommendations from anyone?
Thanks,
Michi.
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Sorry for the late reply, but if you are still searching for Špekáček I cans send you a few, but they are all in Czech.
Hi Redzed, that would be great, thank you! I can put them through deepl.com and probably get enough of a translation to get by.
Thank you!
Michi.
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Last post bymichi
Mon Aug 14, 2023 09:39
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Sausage Making Spread Sheet Replies: 6
by
el Ducko »Mon Sep 09, 2013 16:13
First post
This topic was SPLIT from: Bacon Sausage what is its Polish name in the Sausages forum.
The Polish recipe is by Maxell and I will translate it next week when I get back...
I find particularly useful in Maxell's recipe, the form in which he presents and stores the information. Confession: I'm a...
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I don't have that one put I do have this one I have used in the past.
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Last post byDevo
Wed Apr 05, 2023 18:45
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Braunschweiger Replies: 2
by
Rick »Sat Mar 04, 2023 20:03
First post
Getting ready to make some Braunschweiger. In looking over the Reytek recipe, I don't see anything in regards to a parboil of the meat and liver.
Is it imperative that the meat and liver be parboiled before grinding? If so, how long do you parboil, and can both be parboiled at the same time? Thx
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I've tried both ways and scalding the liver first seems to work much better.
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Last post bygrumpbaldguy
Fri Mar 24, 2023 21:59
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Clip Rings Replies: 3
by
Rick »Sat Mar 04, 2023 20:33
First post
Is there a trick to using the small pliers and hog rings for closing off a casing? Or a completely different option?
I inevitably end up with too large a ring that leaves a loose ring crimp, or it crimps too tight tearing into the casing. What's the secret?
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I use three different sizes. 3/4 , 1/2 & 3/8 . I also have a taping machine like Scogar suggests. Probably use it more than anything. And then there is always butcher's twine. double granny knot. works for most everything.
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Last post byButterbean
Sun Mar 12, 2023 20:37
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Making Braunschweiger Replies: 1
by
Rick »Sat Mar 04, 2023 19:47
First post
I want to make some Braunschweiger and am wondering about the casing used. I see most suppliers offer the orange or yellow plastic casing.
Now I understand that Braunschweiger is to have an application of smoke at the end, unlike Liverwurst which does not.
My question then is when using the...
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Use beef casings or cellulose casings, which will allow smoke to penetrate. Pricking a plastic casing might work—I've never tried this.
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Last post bymichi
Sun Mar 05, 2023 07:10
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Kiełbasa Śląska - Silesian Sausage Replies: 4
by
redzed »Sun Feb 12, 2023 05:07
First post
Kiełbasa Śląska - Silesian Sausage
Kielbasa Sląska is a very well known and established Polish sausage. It's very popular and available from large and small producers in Poland and abroad. Śląska is a smaller diameter sausage, lightly smoked, and with a mild and delicate flavour. It's delicious...
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Thanks for sharing, redzed.... Another great sausage recipe to try....
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Last post bybolepa
Wed Mar 01, 2023 04:38
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Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia) Replies: 5
by
jcflorida »Mon Oct 24, 2022 18:57
First post
Recently, Chris posted in the Polish Sausage Club facebook group a recipe for Kiełbasa Swojska z Podkarpacia -Homemade Kiełbasa from the Carpathian Foothills here:
Chris attributed the recipe to a Bogumił Sztuczka on a Polish facebook group
I was intrigued by the process that calls for drying...
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Great writeup, thanks!
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Last post byDave in AZ
Thu Jan 05, 2023 00:35
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[SWE] Swedish Prinskorv Replies: 18
by
Stickan »Sat Dec 03, 2011 18:44
First post
Here is a recipe of Swedish Prinskorv (Prince sausage).
Prince sausages
Veal lean 1500 g
Pork meat 25% fat 4000g
Cure nr.1 14 g
Sea salt 125 g
White pepper 11 g
Cayenne pepper 3,5 g
Ginger 3,5 g
Allspice 3,5 g
Natural yoghurt 200 cl
Heavy cream 200 cl
Ice water 1000 cl
How to do:
Solve all the...
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Very interesting.
- 18 Replies
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Last post byDave in AZ
Thu Dec 22, 2022 06:32
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Anybody experiment with low salt sausages? Replies: 6
by
LinkMeAllOver »Sun Oct 16, 2022 18:51
First post
Just wondering if anyone has a recipe or recommendation for making a low salt/sodium product. Obviously this is less than ideal, as least for me, as I prefer to use whole foods only when making sausage. That said, I've had a number of people come to me asking if I can make a low sodium option. I...
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I get a good bind with 1% salt. I mix the sausage in a stand mixer and it gets good and sticky. In some sausages I will go 1.1% or a little higher, it depends on what I am making. I have found that when making sausage with with wine and cheese, the salt needs to be a little higher to bring out the...
- 6 Replies
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Last post byDumoine
Thu Dec 01, 2022 21:49
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Saucisson sec Replies: 1
by
Gintaras »Thu Nov 03, 2022 21:45
First post
Hi guys.
Can someone give an advice on curing Saucisson Sec?
I've used TSPX culture, dextrose, sugar, cure 2. Have reached 5.0 ph after day and a half approximately. After about four days the sausages surface had a sticky layer and some mould. The mould was more like a hairy white ball. The sausage...
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Lower the humidity and make sure there is air movent in the chamber. Are you running a frost free unit?
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Last post byredzed
Thu Nov 24, 2022 02:12
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Beef salami: need a substitute for beef short rib. Replies: 3
by
wkw »Mon May 25, 2020 15:51
First post
Hi everyone,
I am planning to make a kosher style beef salami from a cookbook titled The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen .
I can post the recipe if anyone is interested.
The recipe calls for even weights of fatty brisket and beef short rib. I have the...
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Hi, I would love too see the revipe pls.
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Last post byItay
Tue Nov 22, 2022 17:09
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Making Siim-Jim's....Beef Sticks Replies: 6
by
sausagemaneric »Sun Nov 06, 2022 16:45
First post
HI all,
I've never made slim Jims or as they may be called dried beef sticks. In Rytek's book it is a pretty straight forward recipe, though it calls for Fermento, a product that has a dairy base and nothing with dairy can be used in our household. So I have two questions, can Bacto-Ferm be used in...
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@sausagemaneric
Post above by @jcflorida is good info. I wouldn't use carrot fiber though, it binds up water but not much else, I would use it in a fresh sausage to get a lot of moistness, but it's not great for meat/fat. And it makes it waaay hard to shove farce into a snackstick.
Any of these...
- 6 Replies
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Last post byDave in AZ
Tue Nov 08, 2022 03:33
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Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat Replies: 3
by
redzed »Fri Sep 02, 2022 16:52
First post
Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat
Serdelowa is a high quality emulsified sausage made with the same ingredients as the popular “serdelki” The difference is that it is in a larger beef or hog casing and portioned into long pieces that form rings. The sausage can be...
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Spice mix sounds quite good.
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Last post byDave in AZ
Fri Oct 28, 2022 08:10
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Moose Hot Links
by
redzed »Sat Oct 08, 2022 04:39
Moose Hot Links
This is a version of spicy Texas hot links where I substituted the beef with moose meat. The links are heavily spiced so even a gamey tasting old bull will work in this recipe. Just trim of as much fat as you can from the meat. The trimmings with connective tissue will be the glue...
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Last post byredzed
Sat Oct 08, 2022 04:39
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Soy vs Potato vs tapioca binder for hotdog/mortadella Replies: 2
by
Poivrot Farci »Sat Mar 05, 2022 16:42
First post
Good morning,
I’ve been working furiously and more often miserably, as many already have, trying to prefect the hotdog/mortadella. A plump, firm product that slices well. I have a bowl cutter in a commercial kitchen with vacuum machine, combi oven and every else one would need for charcuterie.
I’ve...
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İ would drop the binders. increase the salt alittle to around 1.8 percent
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Last post byfordtruckbeast
Sun Aug 07, 2022 07:46
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Kielbasa Nadwieprzańska – Wieprz River Sausage Replies: 2
by
redzed »Sat Jul 16, 2022 17:44
First post
Kielbasa Nadwieprzańska – Wieprz River Sausage
This is a sausage that has been on my “to do” list for quite some time. Kiełbasa Nadwieprzańska is a relatively new sausage being made only since 1968 in the town of Baranów in the Lublin Voivodship. It was first made and served in a restaurant by the...
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I imagine that this is typically eaten as is, without frying?
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Last post bymichi
Mon Jul 18, 2022 00:25
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Rice Flour as a Binder
by
S@usage »Sat Jul 16, 2022 11:45
Hey all
I've been struggling with my all beef sausages leaking and crumbly that I am now looking at the one thing I decided to avoid when starting out with Sausage Making but looks like I'll have to take a walk down that road.
I've heard of using Non-Fat Dry Milk Powder but here in South Africa,...
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Last post byS@usage
Sat Jul 16, 2022 11:45
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Cultures Replies: 4
by
Saltedtyme30 »Tue Jun 28, 2022 07:22
First post
I’m back after a 4 year hiatus but still defeated in my salami hobby. I’m going to give it another try, but I just ask- for salami, what is the preferred culture ? I see a safe pro flc and more options these days but when I did make salami I never got the funk always a very acidic one. I followed...
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Here's a book by the Marianskis that has lots of recipes indexed alphabetically, and by type and country of origin.
Pretty much the same (or similar) recipes are on-line here:
- 4 Replies
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Last post byjcflorida
Sat Jul 02, 2022 15:31
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high fat beef sausage Replies: 1
by
rafaelalford »Mon May 23, 2022 04:30
First post
I'm wondering if anyone can point me in the right direction. Looking to use excess fat from beef trim in sausages, or as a ground product for frying with. My initial thought for sausage would be an all beef nduja style or maybe an emulsified product. Any help is greatly appreciated!
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Likely an emulsified sausage would use some up. Maybe a dry salami with larger fat chunks. I don’t hardly ever make sausage from beef as I usually use wild game and pork so can’t help you too much.
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Last post byfatboyz
Tue May 24, 2022 16:08
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Alberta Ed you still around Replies: 6
by
fatboyz »Wed Apr 06, 2022 14:26
First post
Ed was a fairly regular poster last year but it's been a long time since I've seen anything. It was nice to see another Albertan here. Hopefully he's just busy making sausage and meat and not posting.
Cheers all.
Last post
Great to hear that! Maybe he'll visit us here once he finds some spare time.
- 6 Replies
- 14140 Views
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Last post byredzed
Thu May 19, 2022 18:39
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Kiełbasa Kminkowa – Caraway Sausage Replies: 1
by
redzed »Sat May 07, 2022 06:12
First post
Kiełbasa Kminkowa – Caraway Sausage
Caraway imparts distinct earthy flavours and a recognizable sharp aroma. You either love it or hate it! It's an old world spice that has been cultivated in Europe for hundreds of years. It's used in variety of Polish dishes and breads, and can be used to make a...
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That looks and sounds good! And I would agree on moderation Caraway can be overpowering if too much is used.
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Last post byBob K
Mon May 09, 2022 14:58
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Frankfurter-All Beef Replies: 7
by
Scogar »Sat Apr 23, 2022 18:29
First post
Finally finished my all beef hotdogs. Marianski recipe . Everything went well in this batch and though I think I prefer pork franks, like I said in the Kosher Beef sausage post, I had a 30 pound beef clod that became Kosher sausage and all beefs franks. Here they are pre and post smoke. They are...
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Scogar
my mistake was confusing the temperature of the pork emulsion with the temperature for beef but the differences are clear to me as soon as I make the next batch of sausages I will inform you how they turn out
greetings
- 7 Replies
- 16136 Views
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Last post byjym571
Fri Apr 29, 2022 23:39
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Kosher Beef Sausage Replies: 3
by
Scogar »Mon Apr 18, 2022 14:54
First post
Last week I fell into a good deal on beef. I bought a 30 lb. shoulder clod at $2.09 per pound. I did my best to butcher it and did manage to pull out both flat iron steaks. The rest of it looked like it could be used for roasts, London Broil, and stew or grind. With most of the meat I decided to...
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Fatboyz - yes it was the Marianski recipe with no real changes other than perhaps a bit rougher on the meat and of course the poaching.
Chris - thanks for the insights but I locked myself into the two hour time specified in Marianski. I did this instead of considering the reasoning. I was...
- 3 Replies
- 10918 Views
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Last post byScogar
Wed Apr 20, 2022 13:22
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Bavarian Gelbwurst ("yellow sausage") Replies: 4
by
michi »Fri Apr 15, 2022 12:02
First post
I made this because, here in Australia, that sausage doesn't exist, and I used to love eating this when I grew up.
Up until maybe one hundred years ago or so, the sausage used to contain up to 25% brains and used to be called Hirnwurst (brain sausage). But now, it's made with pork and veal. People...
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Looks great
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Last post byScogar
Sat Apr 16, 2022 20:26
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Stefans kielbasa Replies: 110
by
StefanS »Tue Mar 15, 2016 00:33
First post
Hi All.
Just finished a lot of postings and everything despaired. Time limit!!!! so ok. again.
I understand that most of you here are trying to do nice Italian style salami, pepperoni, Spanish chorizo, or other kind of fermented sausage. Some of you doing just polish style sausage(BB - greetings)....
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What a load of goodness! Your work is done, you can now celebrate! Wesołego alleluja!
BTW, I posted your pictures on The Polish Sausage Club FB page,
- 110 Replies
- 133555 Views
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Last post byredzed
Thu Apr 14, 2022 17:48
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Münchner Weisswurst Replies: 11
by
Scogar »Wed Apr 06, 2022 19:54
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This has been a tough year for me to find the time for sausage. But I finally got something done that I have been wanting to make for years - Münchner Weisswurst. Not a particularly hard recipe, but one I appreciate incredibly when I am in Munich and kind of tough to find the real stuff on this...
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I once posted a picture of my Bavarian style weisswurst next to a jar of regular mustard on another group, and was scolded and told that only a Bavarian sweet mustard could be used. Since then, I don't dare use anything else. :D
The Bavarians apparently have a number of rules, er, traditions...
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Last post byLorenzoid
Mon Apr 11, 2022 16:43
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Two batches; roughly the same process; one with poor bind
by
LinkMeAllOver »Sun Apr 10, 2022 00:39
So, I'm trying to get my head around something that happened today. I made two 30 lbs. pork sausage batches over the last few days. In both cases they were straightforward pork+salt+dried spices/herb recipes with nothing that would mess with the bind. Same cut of pork (shoulder butt), I mixed them...
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Last post byLinkMeAllOver
Sun Apr 10, 2022 00:39
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smoking vs atmospheric pressure
by
jjnurk »Sat Apr 09, 2022 17:11
Interesting thing happened to me today. Smoking a batch of sausage to find out that there is a soot like deposit on all the sausage. Nothing in the process has changed except that it's overcast and on / off rain.
Has anyone noticed that differences in smoking technique to the temps and weather...
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Last post byjjnurk
Sat Apr 09, 2022 17:11
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Kabanosy z Dziczyzny - Venison Kabanosy Replies: 8
by
redzed »Sun Nov 21, 2021 08:25
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Kabanosy z Dziczyzny - Venison Kabanosy
Since I've been looking at different ways to use the whitetail deer meat in my freezer, I made some some venison Kabanosy. It's been a while since we had Kabanosy and this batch turned out very well. Of course traditional Kabanosy are made from pork as the...
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Chris this is on my list to try with venison over Easter.
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- 16490 Views
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Last post byfatboyz
Wed Apr 06, 2022 14:27
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Roo sausage Replies: 2
by
redzed »Sat Apr 02, 2022 07:09
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I was gifted a kg of ground kangaroo meat a little while ago, and it was high time to hop to it and crank out something. From what I gleaned on the net, kangaroo meat is quite gamey and lean. I decided that a well seasoned sausage with other meats might work well and made a fresh Calabrian sausage...
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Looking good! Kangaroo meat is super lean, and it turns into shoe leather before you can say Kangaroo :-) When cooked as a steak, the best way to eat it is very rare, bordering on blue. For sausages, 30% pork back fat or so will do wonders. As you say, the flavour is quite mild, not anywhere near...
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Last post byredzed
Sat Apr 02, 2022 18:20
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Kiełbasa Ukraińska – Ukrainian Sausage Replies: 4
by
redzed »Sat Mar 12, 2022 08:37
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Kiełbasa Ukraińska – Ukrainian Sausage
This is a Polish version of Ukrainian sausage that was sold in the government operated stores in Communist Poland from the 1950's to the 1980's. The recipe here is from the 1959 internal recipe book published by the government. My version was made according...
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I wonder how venison would be instead of the beef? I do have a 10 pound piece of beef a friend gave so might use that.
The venison would work well, but then, it would not be the same sausage. It's the beef that makes this sausage very different form the others, majority of which are made with...
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Last post byredzed
Mon Mar 14, 2022 07:28
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Kiełbasa Dobra – Good Sausage
by
redzed »Wed Mar 09, 2022 17:17
Kiełbasa Dobra – Good Sausage
This is a basic and easy to make kiełbasa. If you have never made a smoked Polish style sausage before, it's an ideal starter kielbasa. All you you need is a pork butt and a small amount of pork belly. No need to classify the meat or grind it using three different...
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Last post byredzed
Wed Mar 09, 2022 17:17
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Cheddar cheese powder Replies: 2
by
wkw »Tue Feb 22, 2022 15:03
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Has anyone ever used cheese powder in a sausage recipe?
I am thinking about using it in a cheddar onion recipe that I want to work up.
Thanks
wkw
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I also was thinking 5 or 6 % facturing in the moisture difference from fresh cheese.
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Last post bywkw
Wed Feb 23, 2022 13:55
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Weekend sausage Replies: 70
by
jjnurk »Wed Dec 13, 2017 18:24
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Concidering Ima newbie, just wanted to share a weekend, before the snowfall, a blend of swojska - moose, pepperoni and jalapeno/cheddar smokies. 300 lbs worth. All smoked on whiskey soaked oak from my friends at Last Mountain Distillery. Long day but fun.
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What are the great big sausages? and what kind of casing did you use?
I couldn't tell you what size it is. I lost the label. I have good supply of casings and these were the largest I had. About 7 -8 in diameter I'd guess.
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Last post byButterbean
Sun Feb 13, 2022 01:40
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