Here are the specs CW. I have enough left for one more batch, but is expired, so don't know whether I should use it. I bought it because it was the only one available from a Canadian supplier. But I now also have some Chr. Hansen products on hand and will be giving those a whirl. http://img.photobuc...

Wild Goose and Duck Sopressata Meat used for this batch: 2 kg. lean pork (butt and hind leg), 1.5kg Canada Goose breasts, 1kg. mallard duck breasts, 700g hard back fat. Ingredients per 1kg meat Salt - 28g. Cure 2 - 2.5 g. Dextrose - 3g. Corn syrup solids - 8g. Garlic powder - 1.5g. Red pepper flake...

Let us know how it turns out. I looked at a few recipes and got hungry. It's been decades since I had that soup. I love yellow wax beans and could eat a mountain of it prepared "a la polonaise", that is, steamed and then garnished with a bit of salt and butter with breadcrumbs. As we age it seems we...

Last time you asked about that soup you mentioned that it was a Polish Christmas tradition and it was the first time I heard that. But the wax bean soup with potatoes is popular and common in Poland and I believe in Germany. My mother also used to make it when the beans would be in season in our gar...

Yes CW that is my backyard, and a hell of a lot work the way everything grows here. About 25 feet back of the sausage is a drop-off and the golf course. In the distance we see the Salish Sea (Known as the Strait of Georgia until a couple of years ago), then the snow covered mountains on the mainland...

It will be helpful here to understand the relative distances involved in a get together in the US versus a get together in Poland. I just checked and The states of Georgia, South Carolina, and North Carolina combined are 20% larger than Poland. If we did regional get togethers here most of us would...

I'm sure that there are mixes that bring up the heat in ordinary paprika by spiking it with cayenne. I used Hungarian Pride of Szeged brand, so I hope that they used only the spicy Hungarian grown variety. But in the end, all ground capsicum is a "paprika" , so in Hungary they would call cayenne pep...

Last fall I tasted some pepperoni sticks with cranberries that a friend made. He did not offer the recipe so I came up with my own and it turned out quite good: medium spicy, sweet and with a bit of tang from the erythorbate and buttermilk. I made a total of 7kg using pork from picnic, shoulder and ...

Man, those burgers look good Ray! One of these winters when I'm heading south on the I-5 I'm going to pull off and have lunch at your place!

Our Polish sausage colleagues get together not only at training and educational sessions but also for a bit of fun and socializing. Take a look at the video from last summers get together. Go to: http://wedlinydomowe.pl/ Then scroll down a wee bit and open the video on the right under Multimedia. No...

Здра́вствуйте Sasha! Welcome to the English site of Wedliny Domowe! We look forward to having you here! And just to let everyone know, Sasha makes huge quantities of Polish style sausages, prepares great fish dishes and oth...

First of all make sure that the fermenting Cabbage is covered with at least several centimetres of liquid. And if there is no white film or yeast present, (I really dislike the term "scum") then that is even better. The warmer the temp, the sooner will your cabbage be ready. I do mine usually at aro...

Just got back from a camping trip to Strathcona Park (no cell phone towers, internet or electricity), and now catching up on the banter here. I certainly would be interested in attending a training session and help out with translating from Polish, but not on the East coast. Just a little too far. H...

I never doubted your creativity Rudy, just questioned it as being an "original wiener recipe" and you answered my question. Your recipes, experimentation and meticulous documentation are appreciated. And without taking anything away from Marianski, his recipes are not, for the most part, his own, bu...

Interesting spice mix. Lots and lots of ingredients, and with the amounts, none probably dominate, woulkd love to try a sample!

But, at the same time, I wonder whether this is in fact an "original wiener recipe". Can you disclose the source of this concoquere?