Chuck Wagon Thanks for your banger recipe. They turned out great. Unfortunately no photos to post maybe next batch. Plan was to make 5lbs. of bangers and 10lbs breakfast, got a good package deal on some butts. Well my 10lbs of breakfast turned into 25lbs, weighing after grinding, packages must have ...

CW Thanks. Looks like a good site. Yes I need to upgrade my scales and recipes from the old country. My relatives never really measured much of anything so when I finally would get the recipe out of them I would need to convert handful of this and three fingers of that to a big bowl of trimmings to ...

Hi YooperDoggie, Our buddy Uwanna is an old experienced hand at this stuff and his answer nails your question right on the head. Our government eliminated the use of saltpeter in the mid-1970`s because when it is cooked at high temperatures, it is suspected of being carcinogenic, producing cancer-c...

Yooperdog This question comes up from time to time. Chuckwagon created a write up a while back to explain the Morton tender quick question, take a look. http://wedlinydomowe.pl/en/viewtopic.php?t=5767&highlight=morton+tender+quick As for the fat to meat ratio, generally a sausage maker will mix on ...

I am planning on making some vienna, paraowka and breakfast sausages this week and I have some older recipes that request salt peter, can I use Morton Tender Quick in its place and in place of cure #1? My other question: Is there any way to measure or quantify the fat/meat ratio? I think my products...

This looks like the sausage that I remember. I would have to say that I enjoyed this style mainly in southern Germany, Trier and further south. I appreciate the research and assist from all. Still new at this forum thing.
Thanks,
YooperDog

Thanks for the recipe. I will try this recipe this month. Busy with grafuation and Mothers Day.
YooperDog

I make quarterly treks to Chicago for my Polish fix. Never been to Kurowski's, but I will put it on the radar for an upcoming trip. I used to like to go to Bobaks on Archer, but it is not the same since all the changes and closing of the restaurant. Now I prefer going to Joe and Franks down the stre...

HI folks My brothers and I have been making fresh sausages since we were kids. Just the thing you did in a Polish house and family. Continued the process after I grew up, but slowed down as life got in the way. Starting to get back in the game and looking at also making dry sausages with my brothers...