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SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
by
atcNick » Sun Nov 28, 2010 02:36
First post
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 by redzed
Sun Jan 05, 2020 18:04
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Cleaning Beef Casings
Replies: 8
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ThomasLake » Tue Oct 24, 2017 22:30
First post
Hey Guys, I am quite new to sausage making but in my short experience I have had a great time and enjoyed some good results. I haven't posted on the forum before but I have drawn a lot of knowledge and answers from it thus far.
I live in South Africa and generally it is very difficult to get...
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The smaller size rounds like you have, are edible but tougher than Hog casings, When you get up into the larger middles ( 50-65 range) you would want to remove before eating.
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Last post by Bob K
Wed Oct 25, 2017 22:24
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Storage solutions for sausage meat storage
Replies: 2
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alex_mercer » Tue Oct 24, 2017 10:39
First post
Hey,
This might sound a bit like Inception . Anyway, I bought a mini refrigeration system for storing sausage meat, bacon, pork and whatnot. I was advised against storing it in the basement due to the presence of sneaky rats running around. At about 9:00 PM last night, I went downstairs to grab...
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Is your mini refrigeration system a walk in cooler? Or are you simply cooling space in your basement?
Yes, it is like this mini refrigerator . It's not the exact model I'm talking about but it looks very similar. Are there any foolproof pest control measures? I mean I would be able to ward them...
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Last post by alex_mercer
Wed Oct 25, 2017 08:00
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Thanksgiving Sausage
Replies: 2
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redzed » Mon Oct 09, 2017 21:47
First post
Thanksgiving Sausage
In celebrating Canadian Thanksgiving this weekend, I crafted a special turkey and pork sausage. Seasoned with sage, nutmeg, ginger and cinnamon it reflects the notes found in a roast turkey and pumpkin pie. I took a bit of a risk here, but the sausage turned out to be quite...
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Really looks good. Hope you had a great Holiday!
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Last post by Bob K
Tue Oct 10, 2017 15:49
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Cure #1 in fresh sausage question
Replies: 3
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harleykids » Mon Sep 25, 2017 17:24
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Question for you all, at what % do I add Cure #1 to my fresh sausages if I plan on cold smoking them for a hours at low temps (like 70F)
Same 0.25% (.0025 multiplier)? And is that calculated based on total meat weight only, or total weight of all ingredients (meat + spices + veggies + cheese +...
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You could probably use a bit less than 2.5g/kg. 156ppm is the maximum allowable in the US. (In Canada it's 200ppm). In Europe it's 150ppm but 120ppm (equivalent of 2g of cure #1 per kg of meat), and that is what I use. You can also reduce the amount of nitrite in sausage if you make a high fat...
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Last post by redzed
Sat Sep 30, 2017 16:43
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Non Fat Dry Milk
Replies: 12
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Tom » Mon Dec 28, 2015 17:58
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I have been using Carnation instant nonfat dry milk for recipes that call for dry milk. The ingredients show that there are approx. 96 grams of protein in a 272 gram bag. That's about 35% protein. Other ingredients are 5% sodium, 11% potassium, 4% sugar and a bunch of vitamins. The online places...
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Redzed how is better , sprinkle NFDR over mince or mix with te water first then add to the ground meat?
I usually add the milk in powder form together with the other spices, add ice cold water and mix. As BB said, it's really not necessary but can help in holding water and result in a juicier...
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Last post by redzed
Sat Sep 30, 2017 16:33
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Fall is here and its time to use up last years game
Replies: 12
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fatboyz » Tue Sep 19, 2017 04:11
First post
Well it's nice and cool and starting to snow. Just got back from a sheep hunt with no success. Going to make sausage this weekend now that this heat wave has broke.I have about 80+pounds of deer and elk. Going to make Weisswurst, weiners, jalapeno cheese smokies. garlic ring and jalapeno cheese...
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Thanks for the weisswurst recipe Don. Inspired me to get the bowl cutter out and make something new. I have been considering making a stockwurst, substituting the beef with venison. But I don't hunt and am at the mercy of my family and friends. So hopefully will get some venison soon. We just got...
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Last post by redzed
Sat Sep 30, 2017 16:19
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Is this meat can be used to make sausages ?
Replies: 3
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bolepa » Wed Sep 27, 2017 01:04
First post
Hi everyone! My both local supermarkets advertised pork sirloin chops and shoulder blade roast for $0.99 per # for this week. Really good deal but I am not sure if this meat can be used to make sausages (taste wise) and need your opinion on this. Also, what class of meat this relates? Thank you!...
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Great! Time to stock up....
harleykids and Bob K - thank you very much for the advice!
Boris
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Last post by bolepa
Wed Sep 27, 2017 13:45
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5 best sausage recipes you have made, in your opinion...
Replies: 11
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harleykids » Tue Sep 12, 2017 20:03
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After making the chicken feta spinach sausages last night, and still having 50 feet or more of 32-35mm hog casings from Craft Butcher Pantry, I am looking for some other tried-and-true sausage recipes to make!
Anyone care to share their top 5 most successful sausage recipes? I am adding this...
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Nice videos Martin! 2am sausage eating, that's commitment!
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Last post by harleykids
Fri Sep 15, 2017 04:31
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Chicken Sausage with Feta and Spinach
Replies: 29
by
Gray Goat » Mon Feb 14, 2011 19:57
First post
5lbs each of chicken breasts and thighs and other ingredients.
Cut up and ready to get crispy in the freezer
Grinding away
Best of my four casings was the last one, started getting the hang of it
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Absolutely was Chris!
Juicy, flavorful, and easy to make!
Took me longer to bone out 9lbs of thighs than it did to make the sausages!
From 9lbs of skin on thighs I got about 4.5lbs of meat. Kept the bones and skin to make stock.
This recipe is great!
I used my 10mm grinding plate as I didn't...
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Last post by harleykids
Thu Sep 14, 2017 17:04
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pork skin
Replies: 7
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northener » Tue Sep 05, 2017 09:33
First post
hi again having great success with fresh sausage and dry just 1 more question i have been cuting the skin off the pork fat do i need to do this for the fresh and dry thks
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thks
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Last post by northener
Thu Sep 14, 2017 08:49
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"Last Ditch" Venison and Wild Pork Smoked Sausage
Replies: 2
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K98 AL » Tue Sep 05, 2017 12:33
First post
I had about 6 lbs cubed deer, and 4 lbs cubed wild pig in the freezer from the winter. With deer season less than a month away, I needed to do something with it. There was a touch of freezer burn on some, but I trimmed it carefully. Bought some pork fat at the local Mexican grocery. Mixed about 22%...
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4200 g lean meat (about 65%deer, 35%wild pig)
1190 g pork fat
Salt 91.6
Cure #1 13.5
BP 21.5
Juniper 5.25
Garlic P 37.7
Cayenne 16.2
Celery Seed 10.8
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Last post by K98 AL
Wed Sep 06, 2017 12:57
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Question about frozen pork shoulder
Replies: 4
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PaulK » Sun Sep 03, 2017 08:15
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I'm a newbie in sausage making and just be able to find pork shoulder. It is pretty hard to find this cut here.
I have them frozen for 4 days already and readily to create a first small batch. However I just want to use 1 kg part from all 5 kg. Which is the best way to handle this
- Put all of...
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The best way is to partially thaw (ice crystals still in meat) , remove what you need and refreeze. If you totally defrost., you will loose moisture but as long as it was defrosted in the fridge it is safe.
Thank you very much.
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Last post by PaulK
Sun Sep 03, 2017 15:27
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Sausage for my folks 50th anniversary
Replies: 4
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Sleebus » Fri Aug 18, 2017 04:16
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So, with my folk's 50th wedding anniversary coming up, I needed to have some smoked sausage on hand for the party. We're Polaks from Chicago, so the standard is set a bit high.
It's a 75% pork, 25% beef sausage with salt, pepper garlic, mustard seeds and cure #1 since I'm going to be smoking at...
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Looks great Sleebus! That's an interesting grill. Does the combustion fan in the firebox also circulate the air in the cooking area? Also can you control the amount of smoke?
Yes, it does. Keeps the smoke moving through at a reasonable pace. I shot a video of it, will have to post that later....
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Last post by Sleebus
Fri Aug 18, 2017 14:19
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Fresh Sausage storage
Replies: 3
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northener » Fri Aug 11, 2017 09:21
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chorizo puerto ricon hi am thinking of making some of these from the recipe how long will they keep before cooking on bbq thks
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thks
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Last post by northener
Tue Aug 15, 2017 08:19
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dry, tough beef sausage
Replies: 11
by
polka » Mon Jul 03, 2017 00:22
First post
Hello Folks
I'm new to sausage making, and while waiting for a grinder, I decided to use ground beef / mince from the grocery store.
To 5 pounds hamburger, which was 73 % meat, 27 % fat, I used 1 tablespoon AmesPhos.
Now I noticed that the burger when removed from the wrapper seemed almost like...
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Sorry Bob
I messed up something.
I know before in Poland,before Poland was in EU, max dosage phosphate was 1,5 gram per 1 kilo
Now in the EU max is 5 gram per kilo so is exactly like you write,and same like US so looks like 1Tbs per 5lb.So for old norm( polish) is max 1 tsp for 5 lb.
But like l...
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Last post by martin
Mon Aug 14, 2017 20:47
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Maple Apple Chicken Sausage
Replies: 3
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trucktramp » Tue Aug 08, 2017 02:55
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Recently I was at my sister's house and she gave me some commercially made Maple Apple Chicken sausage to try. Surprisingly, it was good. Normally I enjoy the traditional fresh sausage recipes that I find on this site since they are much better than anything purchased in the store. She wondered if...
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If you really want create a sausage as close to the original as possible, you would use rusk. However, you can create a fine tasting sausage without it. I f want that that extra huicess that comes with using a binder you can add some non instant non fat milk powder or or soy protein.
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Last post by redzed
Thu Aug 10, 2017 06:49
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Made some Nürnberger Bratwürste
Replies: 9
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Sleebus » Sat Jul 15, 2017 18:25
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Made ~19lbs/9kg of those little buggers yesterday. Linked them this morning and vac-sealed for freezing. Holy mother of God, sheep casings are an incredible pain in the butt. I'm pretty sure my struggle with them added about 3 hours to the process. :shock:
At any rate, they turned out GREAT. Used...
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Hmmmm. Homemade kraut sounds like something else I need to do. Got a favorite recipe you can share?
Sleebus its simple , salt,water, and cabbage! I like adding a little Caraway.
Info here:
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Last post by Bob K
Tue Jul 18, 2017 13:47
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Turkey with Sun Dried Tomatoes.
Replies: 1
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redzed » Sat Jul 15, 2017 17:07
First post
I boned out a 10kg turkey and got almost 6kg of sausage meat and a whole stack of bones for soup. It seems that the bigger the turkey the bigger the yield of the meat. I used half the meat to make my favourite smoked turkey and pork sausage and since it's grilling season I made a turkey and sun...
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Oh they look delicious!!! Never had a turkey sausage before. Cranberry and pistachio would work well too methinks...
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Last post by Bumper
Sat Jul 15, 2017 22:55
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Test run of new equipment
Replies: 3
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Bumper » Sun May 28, 2017 11:29
First post
So my lost in the post mincer had to be replaced - finally came on friday. Made a couple of test batches with my new gear - a 5kg tre spade sausage filler and a tre spade mincer. Absolutely over the moon with it. I made a 3kg batch of breakfast sausages and a 3.5kg batch of newmarket with bread...
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For those who haven't tried Newmarket sausages, it is well worth making a batch. A beautiful sausage, especially with a nice brown onion gravy, mashed potatoes and peas. The nutmeg, lemon and parsley really lift this one up. I have only have 1 pack left...
Oh for those buying tre spade mincers,...
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Last post by Bumper
Mon Jun 12, 2017 00:02
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Make some Kabanosy
Replies: 2
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martin » Sat Jun 03, 2017 01:27
First post
Hi
Last Saturday I make some kabanosy,mybe not that professional like redzed , but kabanosy are tasty, i think next time I add little more caraway and nutmeg ,and instead himalaian salt kosher salt.
Short movie how I make Kabanosy:
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Thanks Redzed
Just got nice camera from my wife , and play with new toy like baby , :mrgreen: , making some movies.
Other thing my relatives in Poland always ask me, how looks in US , how's your garden , foood etc.
So I put some movies on youtube to them , but also is fun to watch for me my...
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Last post by martin
Sat Jun 03, 2017 17:23
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Water and expansion?
Replies: 3
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Fingers » Wed May 17, 2017 08:04
First post
Have I have possibly been adding water for no reason?
I am adding it as recipes I have been following when first learning say so, but thay also added rusk. Since going rusk free and meat only I have still been adding a little water till the mix feels right. But I have noticed my sausage or...
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Thanks for the replys.
I am happy with the results I am getting with adding the water till I get a nice feel to the bind, these are my own recipes so its all experimental. The resulting texture and flavour are what I am trying to achieve. The expansion is only a problem when I have over stuffed...
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Last post by Fingers
Thu May 18, 2017 08:29
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No name kiełbasa
Replies: 3
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redzed » Sun May 07, 2017 18:14
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When you have to make a sausage with meat that you already have, it is usually difficult to make a specific type of Polish sausage because of the cuts and proportions stipulated. So I made my own withot pretending it is something that it isn't. In recent months I have been too busy with other...
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That looks wonderful.
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...
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Last post by Butterbean
Sun May 07, 2017 22:11
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PIZZA SAUSAGE (FRESH)
Replies: 2
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LOEBER74 » Mon May 01, 2017 15:41
First post
Slight modification from Wurst of lucky Peach
PIZZA SAUSAGE
3 lbs ground pork
.25 lb dry pepperoni (ground)
1 T kosher salt
3 oz parmesan, grated (the cheap powdered stuff)
8 oz block cream cheese (frozen and grated)
5 1/2 T tomato powder (available online)
1 t garlic powder
4 T cold water
1/2 C...
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I figured it would be soupy but they turned out very good. the cheap Parm held shape and gave them some texture, the cream cheese just blends into the farce and helps the bind(?) added some flavor as well. We had them grilled and served on hoagie buns with mozzarella and pizza sauce!
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Last post by LOEBER74
Mon May 01, 2017 19:35
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Canadian bacon sausage
Replies: 11
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charcoal junkie » Fri Apr 07, 2017 18:34
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I would like to make a Canadian bacon sausage. Should i brine pork loin then grind and stuff? Should i add a binder since loin is so lean?
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Are you looking for the small rounds of Canadian bacon like this?
Image
Not hard to do but they can be made without grinding.
Yes i am. But also i am kinda curious if i can make a Canadian Bacon sausage. Dont know what u can do until you try.
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Last post by charcoal junkie
Fri Apr 21, 2017 16:06
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First Post Bierwurst
Replies: 32
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Cdub » Tue Jan 31, 2017 05:46
First post
First post so i here is my latest attempt at a delli style sausage.I followed the recipe noted on the site here for bier wurst. I used a mix of beef and pork with a good fat content. I did not add any extra fat which i was questioning myself at the time?? The only change in the process was i used...
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Yes, thank you. I'll have to try that, as fat binding (or not) seems to be my constant struggle.
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Last post by K98 AL
Tue Apr 11, 2017 14:35
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Mixing sausage enough - should fry test indicate?
Replies: 8
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Webpoppy8 » Sat Apr 08, 2017 19:30
First post
Hi, I've made two attempts at Kranjska Klobasa (origin for Krainerwurst) and both attempts came out crumbly. (Aroma is fabulous and flavor is on.). So I'm adjusting the recipe - somewhat more salt, not mixing white wine in moistener. I'm also trying to figure ways of keeping everything COLD cold...
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I find a test fry might give you a good indication of the flavor but I think the heat is too high to give a good indication of texture. I prefer to wrap about a tablespoon of mince in plastic wrap and poach in 175F water for a few minutes. This gives a much better idea of the texture you'll find in...
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Last post by Webpoppy8
Tue Apr 11, 2017 04:32
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Scott Rea: Complete Sausage Making Masterclass, Step By Step
Replies: 7
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redzed » Thu Mar 23, 2017 19:01
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Here is a new video by Scott Rea The Complete Sausage Making Masterclass, Step By Step . 25 minutes long and useful to the beginner and interesting to the more experienced. Your assignment today is to watch the entire episode.
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Thanks Fusion. I'll give that a try. Never been a fan of adding rusk but I've never really had any real rusk so my opinion may not be fair so I think I'll try this and see how it works.
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Last post by Butterbean
Wed Mar 29, 2017 23:50
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[USA] Krainerwurst
Replies: 7
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Chuckwagon » Wed Jan 19, 2011 01:10
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Krainerwurst
One of the finest gentlemen I`ve ever encountered is Miroslaw Mac Stanuszek, the director of Research And Development at The Sausagemaker™. A few years ago, Mac and I came up with an authentic Slovenian Sausage when we researched the recipe for one of his customers on the...
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Ah, interesting! Thank you for the additional information!
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Last post by Webpoppy8
Mon Mar 27, 2017 15:44
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Excellent Turkey and Pork Sausage
Replies: 23
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redzed » Sun Oct 07, 2012 08:17
First post
Well it's Thanksgiving weekend in Canada so I decided to celebrate by making some turkey sausage. Searched all over for a recipe and then I stumbled on Grandfather's Pork and Turkey Sausage in Marianski's Polish Sausages , p. 260. Went through that book a countless number of times but never noticed...
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Remove sausage from the poacher and immediately cool with a cold water spray, or dunk into ice cold water for a few minutes. Cool sausage to a temp slightly warmer than room temp so that it can bloom properly and not result in tough casings.
Redzed, could you elaborate on the tough casings? I've...
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Last post by Butterbean
Sat Mar 25, 2017 15:31
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Mold culture 600 snafu
Replies: 4
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Chaos2 » Sun Mar 12, 2017 16:56
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Put the mixture of mold culture in my sausage mix by mistake. Thought it was my bacteria culture. Is it a problem and should I toss the mix and start over.
Thanks for comments
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As Bob said you're not the first! I did it a couple months ago. No issues, turned out fine!
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Last post by fatboyz
Mon Mar 13, 2017 01:11
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Wild Pig Sausage
Replies: 15
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Bob K » Tue Feb 21, 2017 12:59
First post
Original Topic deleted in error while cleaning up a spammer. :oops:
StickString Said:
Before I start making a batch of Wild Hog Italian Sausage I just want to verify with you all my math is correct and I will not ruin another batch of sausage.
For 1000g total
400 g Wild Pig
400 g Boston...
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Yikes. Can we make that a link instead of an embedded image??? Some folks may not be ready for that!
Hope you get back in top shape soon!
I deleted it. Didn't mean to offend anyone. BTW - it wasn't me but a friend.
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Last post by Butterbean
Sun Mar 12, 2017 18:13
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Mold help
Replies: 2
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Cibo » Wed Mar 08, 2017 18:37
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I used mold last year and I closed the foil pack and put it in the freezer do you thin it is still good or do I need to order more for my next batch?
Thanks
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Thanks that's what I thought
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Last post by Cibo
Thu Mar 09, 2017 01:49
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Soul Sister Mortadella + Emulsion tips
Replies: 10
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Butterbean » Sun Feb 05, 2017 04:00
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I've been craving bologna lately and thought I'd quench this by making some Mortadella. I decided to use Marianski's recipe for Mortadella Bologna found on page 138 of his new book The Greatest Sausage Recipes. As he points out this product is protected by the EU's PGI regulations and I'm sure the...
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OHH that makes a difference!! looked like olives. Pistachio's sound good.
Due to price of pistachios I've used unsalted peanuts and that was good too.
Those wieners look great Bob. If you figure out how to keep the air bubbles out let me know. :lol:
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Last post by Butterbean
Thu Mar 02, 2017 02:25
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Jalapeno salami
Replies: 3
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fatboyz » Sun Feb 19, 2017 16:39
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Made up a batch of Jalapeno salami and a batch with home smoked cheese. Fifteen pounds of each (5 chubs of each).
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Butterbean, hams are coming good. Big one still has another 3 weeks in the salt. The smoke tube worked great. Couple months hanging for the small one.
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Last post by fatboyz
Mon Feb 20, 2017 00:23
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How much salt in fresh sausage
Replies: 7
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martin » Sat Jan 28, 2017 23:30
First post
Hi
Just prep some pork shoulder for fresh sausage. Try this time make low salt , so usually I put 17-18 grams per kilo, this time I want add 14 g .
My question is : is this amount of salt is ok for fresh sausage and don't make my sausage untasty?
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Made 9# of breakfast sausage this morning, used 1.5% instead of the recommended 1.8%. I liked it better...1.8% seemed a bit much. However, 1.5% was at the lower limit of how low I'd go. Wouldn't reduce any further than that.
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Last post by Sleebus
Sat Feb 04, 2017 23:08
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Tom Thumb
Replies: 8
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redzed » Sat Aug 13, 2016 14:50
First post
I'm posting a message from our member nuynai
Hi Red. I'm trying to load a message to the site but am having problems accepting it. I'll write the message and maybe you could figure it out and post it. Thanks.
Last week and this week a program on PBS called A Chef's Life featured a dry cured...
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Thanks cj, that was an interesting read about an interesting sausage. Image
You are welcome. He has some very interesting articles.
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Last post by charcoal junkie
Wed Feb 01, 2017 16:03
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German sausage with a Polish spin
Replies: 6
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Sleebus » Sun Jan 29, 2017 15:07
First post
I've been wanting to do this for a while now. The first sausage that I made turned out really good, but it was a fresh sausage and unfit for low temp smoking. For that you need to add Cure #1, and I also wanted to tweak garlic levels and add some mustard seeds. Stanley Marianski says in his book...
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Great job, looks delish :mrgreen:
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Last post by Fusion5567
Sun Jan 29, 2017 23:53
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Cold smoked Polish and Landjaeger
Replies: 2
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fatboyz » Sat Jan 07, 2017 16:05
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Another weekend, another sausage. I'm making some of the cold smoked polish sausage that was referenced by Red in that other thread going on. I have had the chunks curing since yesterday and will make the sausage tomorrow. I will also make the landjaeger tomorrow using the recipe from the recipe...
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Turned out OK but the Landjaeger still needs some tweaking for me. My german buddy loves the Landjaeger dried hard as heck and he loves it so I dried it and gifted it to him for his ski trips this winter.
This is the cold smoked.
Both drying with the country hams on my drying/meat lug holding...
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Last post by fatboyz
Sun Jan 29, 2017 18:05
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Vegan sausage casings wanted Australia
Replies: 3
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caterpillar » Mon Jan 23, 2017 23:59
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I live in Adelaide South Australia. Am reading The Art of Making Vegetarian Sausages by Stanley and Adam Marianski. Would like to buy some vegan sausage casings but can only find overseas sources (USA and UK). Long term plan is wholesale but happy to start with small quantity as I practice. Would...
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Hi Caterpillar, and Welcome.
Best service, and a rapidly growing business with a strong on-line presence is My Slice of Life. They would probably look at importing or sourcing what you require.
I am base on the Gold Coast, they are in Melbourne, but I get my deliveries max 48 hrs, but has been...
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Last post by BlueMonkey
Sun Jan 29, 2017 14:08
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French Style Ham Sausage
Replies: 14
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redzed » Tue Jan 17, 2017 08:24
First post
French Style Ham Sausage
The French have rather narrow definitions in their extensive list of charcuterie products. Ham sausage is a specialty from eastern France made with finely textured forcemeat and cubes of ham. The sausage is stuffed into large casings (75mm and larger) and can be lightly...
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That looks delicious.
A question, when you say fresh ham is that just fresh meat from the ham of the pig?
(ham to me is an already cured/cooked product) well i am originally from UK :shock:
You are right but Redzed also notes the use of class 1 meat which allows you to go outside the rear leg....
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Last post by Butterbean
Thu Jan 26, 2017 23:07
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It's a sausage making weekend!
Replies: 14
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fatboyz » Sat Dec 17, 2016 16:02
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I have 50 pounds of pork and venison almost thawed and ready to grind. The list for today includes garlic sausage, cheese Kubi burgers, maple breakfast sausage, Jalapeno cheese smokies and some bratwurst! not sure if I'll have time but would like to start some Genoa as well. It's -30 here today so...
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I see. my humidity was around 50 for the first week then I put the humidifier in. I upped it to 80 this morning but will go and up it to 90. Mine are in a 65mm casing, I just couldn't wait to try some and they felt pretty hard. Heading out to kill a hog. Coppa, country ham and speck on the way!
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Last post by fatboyz
Sat Jan 14, 2017 16:57
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Potential Major screw up Help Needed!!
Replies: 4
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fatboyz » Sun Jan 08, 2017 16:17
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Well I did a real boner!! Making the cold smoked polish I added surface mold to the meat block instead of starter culture!!!! I'm not sure what to do? I added some starter culture and am going to stuff it anyway. Do I throw it out? smoke it without fermenting and freeze it or continue as normal....
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Lou, I wish the cure was pink, like pink salt These starter and surface cultures were in the exact same color and type of envelope. I had them both folded over and clipped my quick look I read starter not surface .I'm glad I didn't have to throw it away. I hate wasting good pork and deer meat!
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Last post by fatboyz
Mon Jan 09, 2017 15:07
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Polish Cold Smoked
Replies: 6
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Oberst » Tue Dec 27, 2016 20:59
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Originally posted in Contact Marianski thread
Understand that; maybe you can help me with this Redzed:
I'm using the Marianski Home Production of Quality Meats and Sausages recipe, (copyright 2010) page 431 for Polish Cold Smoked Sausage.
You see where it calls for an initial 1-2 day hanging...
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Hi Oberst,
What you made is not exactly a classic Polish Cold Smoked sausage, but if you adapted the technique and created your own sausage, there is nothing wrong with that. I'm glad that you are happy with the results. :grin:
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Last post by redzed
Wed Jan 04, 2017 17:52
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Kiełbasa chłopska - Polish Peasant Sausage
Replies: 14
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martin » Sun Dec 25, 2016 15:13
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Hi
I tried couple of times copying kiełbasa chłopska wich i bought in polish store ,without success.
This sausage is very common and popular in polish stores , I spoke with my firend, whose is owner one polish grocery store.His told me ,that he order sausages, cold cuts and other stuff from big...
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This thread is about kielbasa chlopska. Any unrelated comments will be moved to the disclaimer container or deleted.
redzed
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Last post by redzed
Sat Dec 31, 2016 00:44
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Bratwursts in Tulsa
Replies: 12
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K98 AL » Wed Dec 07, 2016 14:28
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I've asked questions about fat-smearing, temps, etc..on here before, and I've improved my sausage making a bunch, thanks to y'all advice. This fat-melting problem has me frustrated to no end sometimes so -
I stopped by the sausage place in Tulsa yesterday - I bought three brats, just to compare....
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Having not made these sausages I am not much help, however May be well off the mark, but is it possible to overmix the cream so it seperates?
If so I would expect this could make a difference to the final product as it would be like adding liquid fat to the sausage.
This would then result in what...
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Last post by BlueMonkey
Sat Dec 17, 2016 10:31
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loose casings
Replies: 3
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Gray Goat » Tue Nov 22, 2016 00:27
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I just made a batch of cheddar/jalapeno summer sausage and I am having a problem with the casings being loose. I used 2 1/2 pre pricked fibrous casings and smoked the sausage to an I.T. of 130 and then finished in a water poach to a finish I.T of 152. I watched temps closely both in the smoker and...
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I did notice that with these casings being pre pricked , there were many more holes than if I was to do it by hand. I think I will try a batch with the standard fibrous casings and compare.
Thanks for the replies !
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Last post by Gray Goat
Sat Dec 10, 2016 17:00
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Fermento vs Encapsulated Citric Acid question
Replies: 2
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Husker95 » Wed Dec 07, 2016 03:36
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Is there a rule of thumb for when to use fermento or ECA? I am getting ready to make a bunch of venison summer sausage with some friends and am wondering the best method to add a little tanginess. I hear more about fermento but then I noticed ECA - and it is quite a bit cheaper. Thanks guys - I...
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My first choice would be using a bacteria starter like the fast acting Bacoferm LHP. It would give you a nice tang, but without any off flavours or metallic after tastes that encapsulated citric acid and GdL (Glucono-delta Lactone) can sometimes produce. These acidulants do work however, as long as...
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Last post by redzed
Wed Dec 07, 2016 10:18
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Halusia's Kabanosy
Replies: 20
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redzed » Fri Aug 01, 2014 21:57
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Halusia's Kabanosy
There is a long and continuing thread on the Polish WD forum on the subject of Halusia's Kabanosy. Countless forum members have tested her recipe with satisfaction and compliments. I finally got around to giving them a try as well. It's a very basic recipe, but with a couple of...
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This past Sunday I made another batch of kabanosy. Needed something to snack on for an upcoming beach holiday. Followed the recipe at the beginning of this thread almost entirely but had only some lean pork from the sirloin section of the loin and some fatty trimmings. Would have been nice to have...
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Last post by redzed
Wed Nov 23, 2016 18:15
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Recipe wanted..Kransky
Replies: 18
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BlueMonkey » Wed Sep 07, 2016 03:09
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Hi All,
Does anyone have a (traditional) Kranky recipe please. I am looking to as authentic as possible. No cheese.
Thanks so much for your help.
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Hi Rick,
I put all my recipes into an exel spreadsheet so all I have to do is pump in the meat weight and the rest automatically calculates.
If anyone wants a copy of the spreadsheet please pm me.
The Kransky recipe I used was Krainerwurst, and as i stated before was found on another Site,...
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Last post by BlueMonkey
Tue Nov 15, 2016 12:42
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Rindswurst: All beef Frankfurter
Replies: 7
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redzed » Sat Nov 05, 2016 17:47
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Rich asked earlier:
Looking for a good ingredient list for German Style Rindswurst ...anybody got a good one ? Really waxing nostalgic, spent several years in that wonderful country....may end up making curry sauce for Currywurst !
Cheers,
Rich
Last summer I was thinking of making this sausage...
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photobucket wasnt working right...
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Last post by Rich
Mon Nov 07, 2016 14:33
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