SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Chuckwagon
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- Chuckwagon
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I just made some Mysliwska. I used the recipe from Stan`s book on Polish Sausages. This sausage is quite lean but still very tasty. The recipe calls for 2kg class one pork, 2.5kg class two pork and 0.5kg class one or two beef. I cut down the salt from 1.8% to 1.1% which is just right for my family and me. This Mysliwska will be made again on a regular basis. I am looking forward to trying other recipes from this book. The book is great as it shows how to make sausage just as it was made in Poland during a time when sausage making was at its highest quality.
Dumoine, That is some pretty sausage.
two_MN_kids, I trimmed the beef and pork butt to eliminate all the fat I could as I was going to use SM "fat replacer". Guess what I forgot to put into the sausage? Taste is good, the three times grinding made the texture pretty good, but it was not as creamy as it would of been without the fat replacer or fat.
Chuckwagon, Would you believe I for got to take a picture of the franks with the sauerkraut I made! The two go together like cream and coffee!
two_MN_kids, I trimmed the beef and pork butt to eliminate all the fat I could as I was going to use SM "fat replacer". Guess what I forgot to put into the sausage? Taste is good, the three times grinding made the texture pretty good, but it was not as creamy as it would of been without the fat replacer or fat.
Chuckwagon, Would you believe I for got to take a picture of the franks with the sauerkraut I made! The two go together like cream and coffee!
Dick
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Never quit learning!
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- NorCal Kid
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Funny that you should mention that, CW.Chuckwagon wrote:Dick, you're right about sausage & sauerkraut - it just doesn't get any better...
How about 'sausage made WITH sauerkraut'?
I came across a recipe for'Krautwurst' on Len Poli's site and thought it sounded quite good.
So here goes...
To about 4 pounds of ground pork, I add these ingredients:
I had ten pounds of pork shoulder, so I ground up the whole thing. Medium blade...
To the 4-pounds of pork, I ground in the frozen bacon (sorry...blurry action shot)...
Next comes the sauerkraut...
To this, I added all the spices-all were finely-ground except for the caraway & mustard seeds. This all got nicely mixed and I then put it in the fridge until I was ready to stuff. No Cure as these are 'fresh' sausages; i.e. no smoke.
With the other six pounds of ground pork, I made a traditional Polish kielbasa using plenty of garlic, salt, pepper, marjoram and Cure#1. This is a PERFECT accompaniment for fresh sauerkraut! Using 38-40mm natural casings, I made two long ropes that barely fit my smoker & poacher. These are headed from my smoker...
I used my little 5-pound grizzly stuffer for all; Not as fast as my [b Kirby Cannon stuffer[/b], but it still does the job nicely.
The krautwurst all stuffed into 5-7" links...
These will go on a rack and rest overnight...
Take a peek at the kielbasa. After about 2 hours in, its getting some good color. using oak pellets on this smoke...
After two more hours, it was time to pull the kielbasa and plunge them into the poacher...
At 165° it shouldn't take long for the kielbasa to hit the 152° mark. They started the bath with an IT of 135°
20 minutes later, I pulled the kielbasa & plunged them into an ice bath. Bloom time now...
We decided to go ahead & have the krautwurst for dinner tonight. Sauteed gently in olive oil in butter...
Put together a nice cheesy potato casserole to accompany the wurst...
First impressions of the krautwurst: a very juicy, flavorful sausage! Caraway a dominant flavor, but onion and garlic are there too! The kraut adds a nice, unexpected crunch. Nice texture, too. My wife says its 'like eating a reuben sandwich without the rye bread." Swiss cheese would go good with it. If you enjoy sauerkraut and want to try something out of the ordinary, you should try these! Dark beer with it a real plus!
Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
- Chuckwagon
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Wow, between Dumoine's Mysliwska and NorCal's Krautwurst, you guys are going to drive me nuts. Both of them could make a guy start licking the computer screen!
Dumoine, how about cutting one of those beauties in half and let us have a peek inside? It sure looks tasty. As for the Pastor, (Kevin)... he just gettin' to be a real show off! Nice work compadre'! Keep it up guys!
Best Wishes,
Chuckwagon
Dumoine, how about cutting one of those beauties in half and let us have a peek inside? It sure looks tasty. As for the Pastor, (Kevin)... he just gettin' to be a real show off! Nice work compadre'! Keep it up guys!
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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I finally got around to trying the kielbasa.
Had it sliced, fried up & served with some cooked apples, hot German-style potato salad & some sauerkraut.
Kielbasa turned out nice, juicy & garlicky, and the oak adds a 'mellower' smokey taste.
You know you have enough garlic in the kielbasa when you can smell it even before you open the fridge door.
Boys & wife said it tasted great, so that's half the battle won right there....
Kevin (AKA The Show-Off)
Had it sliced, fried up & served with some cooked apples, hot German-style potato salad & some sauerkraut.
Kielbasa turned out nice, juicy & garlicky, and the oak adds a 'mellower' smokey taste.
You know you have enough garlic in the kielbasa when you can smell it even before you open the fridge door.
Boys & wife said it tasted great, so that's half the battle won right there....
Kevin (AKA The Show-Off)
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
Couldn't take it no more. Salami tasting time
Been weighing the small one almost every day. Started at 463g. and today is 21 days later and it now weighs 314g. Not the 35% loss I wanted but I just can't wait any longer
So after cutting into it I was very happy with it. Casing (beef middles) comes right off no problem. Gave it a good smell and it smells just fine. The taste test was just out of this world, way better than I could have hoped for. Going to leave the others another week but this baby is getting eaten
So after cutting into it I was very happy with it. Casing (beef middles) comes right off no problem. Gave it a good smell and it smells just fine. The taste test was just out of this world, way better than I could have hoped for. Going to leave the others another week but this baby is getting eaten