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SAUSAGE PHOTO GALLERY (Without Original Recipes)

Last post by redzed « Sun Jan 05, 2020 18:04
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?
861 Replies

462545 Views

Last post by redzed
Sun Jan 05, 2020 18:04

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Last post

Sausage "Chatter"

Last post by Bentley Meredith « Sat Nov 05, 2022 15:02
Replies: 328
by partycook » Mon Jul 25, 2011 02:01
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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

200939 Views

Last post by Bentley Meredith
Sat Nov 05, 2022 15:02
I Have A Question

Last post by redzed « Fri Sep 02, 2022 16:43
Replies: 62
by siamon » Tue Aug 13, 2013 08:58
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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

67950 Views

Last post by redzed
Fri Sep 02, 2022 16:43
Tough Casings - Causes and Solutions

Last post by K98 AL « Tue May 16, 2017 12:41
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...

4 Replies

32550 Views

Last post by K98 AL
Tue May 16, 2017 12:41
MEMBERS RECIPE INDEX (MRI)

Last post by redzed « Sun Dec 21, 2014 06:47

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.

0 Replies

14384 Views

Last post by redzed
Sun Dec 21, 2014 06:47
Bauernwurst Recipe

Last post by johnmac « Wed Apr 03, 2024 20:52
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

4545 Views

Last post by johnmac
Wed Apr 03, 2024 20:52
Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage

Last post by bolepa « Fri Mar 15, 2024 04:52
Replies: 6
by michi » Tue Jan 23, 2024 05:25

First post

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...

6 Replies

3632 Views

Last post by bolepa
Fri Mar 15, 2024 04:52
Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic

Last post by redzed « Mon Jan 01, 2024 18:57
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.

3 Replies

7648 Views

Last post by redzed
Mon Jan 01, 2024 18:57
Kabanosy Pikantne – Spicy Kabanosy

Last post by redzed « Wed Dec 20, 2023 08:06
Replies: 3
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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It's actually a traditional recipe just with the addition of the paprika and chilli. Make lots, because those things disappear quickly.

3 Replies

23075 Views

Last post by redzed
Wed Dec 20, 2023 08:06
Kielbasa debowiecka & szynkowa

Last post by Butterbean « Wed Dec 13, 2023 16:13
Replies: 2
by Butterbean » Mon Dec 11, 2023 15:55

First post

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...

2 Replies

19185 Views

Last post by Butterbean
Wed Dec 13, 2023 16:13
Kielbasa Czosnkowa - Garlic Sausage

Last post by redzed « Thu Nov 02, 2023 06:03
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...

5 Replies

19960 Views

Last post by redzed
Thu Nov 02, 2023 06:03
Kielbasa Wisniowa Recipe

Last post by Maxell « Fri Sep 08, 2023 08:19
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.

1 Replies

14494 Views

Last post by Maxell
Fri Sep 08, 2023 08:19
Špekáček

Last post by michi « Mon Aug 14, 2023 09:39
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.

Last post

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.

4 Replies

12122 Views

Last post by michi
Mon Aug 14, 2023 09:39
Sausage Making Spread Sheet

Last post by Devo « Wed Apr 05, 2023 18:45
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.

6 Replies

13006 Views

Last post by Devo
Wed Apr 05, 2023 18:45
Braunschweiger

Last post by grumpbaldguy « Fri Mar 24, 2023 21:59
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.

2 Replies

2331 Views

Last post by grumpbaldguy
Fri Mar 24, 2023 21:59
Clip Rings

Last post by Butterbean « Sun Mar 12, 2023 20:37
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.

3 Replies

3587 Views

Last post by Butterbean
Sun Mar 12, 2023 20:37
Making Braunschweiger

Last post by michi « Sun Mar 05, 2023 07:10
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.

1 Replies

1732 Views

Last post by michi
Sun Mar 05, 2023 07:10
Kiełbasa Śląska - Silesian Sausage

Last post by bolepa « Wed Mar 01, 2023 04:38
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....

4 Replies

6743 Views

Last post by bolepa
Wed Mar 01, 2023 04:38
Kielbasa with Higher than "Normal" Cooking (Kiełbasa Swojska z Podkarpacia)

Last post by Dave in AZ « Thu Jan 05, 2023 00:35
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!

5 Replies

2949 Views

Last post by Dave in AZ
Thu Jan 05, 2023 00:35
[SWE] Swedish Prinskorv

Last post by Dave in AZ « Thu Dec 22, 2022 06:32
Replies: 18
by Stickan » Sat Dec 03, 2011 18:44
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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

13475 Views

Last post by Dave in AZ
Thu Dec 22, 2022 06:32
Anybody experiment with low salt sausages?

Last post by Dumoine « Thu Dec 01, 2022 21:49
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

3199 Views

Last post by Dumoine
Thu Dec 01, 2022 21:49
Saucisson sec

Last post by redzed « Thu Nov 24, 2022 02:12
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?

1 Replies

1735 Views

Last post by redzed
Thu Nov 24, 2022 02:12
Beef salami: need a substitute for beef short rib.

Last post by Itay « Tue Nov 22, 2022 17:09
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.

3 Replies

3324 Views

Last post by Itay
Tue Nov 22, 2022 17:09
Making Siim-Jim's....Beef Sticks

Last post by Dave in AZ « Tue Nov 08, 2022 03:33
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

3883 Views

Last post by Dave in AZ
Tue Nov 08, 2022 03:33
Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat

Last post by Dave in AZ « Fri Oct 28, 2022 08:10
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.

3 Replies

2418 Views

Last post by Dave in AZ
Fri Oct 28, 2022 08:10
Moose Hot Links

Last post by redzed « Sat Oct 08, 2022 04:39

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...

0 Replies

9835 Views

Last post by redzed
Sat Oct 08, 2022 04:39
Soy vs Potato vs tapioca binder for hotdog/mortadella

Last post by fordtruckbeast « Sun Aug 07, 2022 07:46
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

2 Replies

2579 Views

Last post by fordtruckbeast
Sun Aug 07, 2022 07:46
Kielbasa Nadwieprzańska – Wieprz River Sausage

Last post by michi « Mon Jul 18, 2022 00:25
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?

2 Replies

2142 Views

Last post by michi
Mon Jul 18, 2022 00:25
Rice Flour as a Binder

Last post by S@usage « Sat Jul 16, 2022 11:45

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,...

0 Replies

9747 Views

Last post by S@usage
Sat Jul 16, 2022 11:45
Cultures

Last post by jcflorida « Sat Jul 02, 2022 15:31
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

2388 Views

Last post by jcflorida
Sat Jul 02, 2022 15:31
high fat beef sausage

Last post by fatboyz « Tue May 24, 2022 16:08
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.

1 Replies

2178 Views

Last post by fatboyz
Tue May 24, 2022 16:08
Alberta Ed you still around

Last post by redzed « Thu May 19, 2022 18:39
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

3804 Views

Last post by redzed
Thu May 19, 2022 18:39
Kiełbasa Kminkowa – Caraway Sausage

Last post by Bob K « Mon May 09, 2022 14:58
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.

1 Replies

3429 Views

Last post by Bob K
Mon May 09, 2022 14:58
Frankfurter-All Beef

Last post by jym571 « Fri Apr 29, 2022 23:39
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

5735 Views

Last post by jym571
Fri Apr 29, 2022 23:39
Kosher Beef Sausage

Last post by Scogar « Wed Apr 20, 2022 13:22
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

2897 Views

Last post by Scogar
Wed Apr 20, 2022 13:22
Bavarian Gelbwurst ("yellow sausage")

Last post by Scogar « Sat Apr 16, 2022 20:26
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...

Last post

Looks great

4 Replies

2570 Views

Last post by Scogar
Sat Apr 16, 2022 20:26
Stefans kielbasa

Last post by redzed « Thu Apr 14, 2022 17:48
Replies: 110
by StefanS » Tue Mar 15, 2016 00:33
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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

75755 Views

Last post by redzed
Thu Apr 14, 2022 17:48
Münchner Weisswurst

Last post by Lorenzoid « Mon Apr 11, 2022 16:43
Replies: 11
by Scogar » Wed Apr 06, 2022 19:54

First post

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...

11 Replies

5209 Views

Last post by Lorenzoid
Mon Apr 11, 2022 16:43
Two batches; roughly the same process; one with poor bind

Last post by LinkMeAllOver « Sun Apr 10, 2022 00:39

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...

0 Replies

9847 Views

Last post by LinkMeAllOver
Sun Apr 10, 2022 00:39
smoking vs atmospheric pressure

Last post by jjnurk « Sat Apr 09, 2022 17:11

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...

0 Replies

10050 Views

Last post by jjnurk
Sat Apr 09, 2022 17:11
Kabanosy z Dziczyzny - Venison Kabanosy

Last post by fatboyz « Wed Apr 06, 2022 14:27
Replies: 8
by redzed » Sun Nov 21, 2021 08:25

First post

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.

8 Replies

4051 Views

Last post by fatboyz
Wed Apr 06, 2022 14:27
Roo sausage

Last post by redzed « Sat Apr 02, 2022 18:20
Replies: 2
by redzed » Sat Apr 02, 2022 07:09

First post

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...

2 Replies

1745 Views

Last post by redzed
Sat Apr 02, 2022 18:20
Kiełbasa Ukraińska – Ukrainian Sausage

Last post by redzed « Mon Mar 14, 2022 07:28
Replies: 4
by redzed » Sat Mar 12, 2022 08:37

First post

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...

4 Replies

4725 Views

Last post by redzed
Mon Mar 14, 2022 07:28
Kiełbasa Dobra – Good Sausage

Last post by redzed « Wed Mar 09, 2022 17:17

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...

0 Replies

10245 Views

Last post by redzed
Wed Mar 09, 2022 17:17
Cheddar cheese powder

Last post by wkw « Wed Feb 23, 2022 13:55
Replies: 2
by wkw » Tue Feb 22, 2022 15:03

First post

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

Last post

I also was thinking 5 or 6 % facturing in the moisture difference from fresh cheese.

2 Replies

2041 Views

Last post by wkw
Wed Feb 23, 2022 13:55
Weekend sausage

Last post by Butterbean « Sun Feb 13, 2022 01:40
Replies: 70
by jjnurk » Wed Dec 13, 2017 18:24
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First post

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.
70 Replies

42507 Views

Last post by Butterbean
Sun Feb 13, 2022 01:40
Kiełbasa Kanapkowa - Sandwich Sausage

Last post by Butterbean « Sun Feb 13, 2022 01:36
Replies: 1
by redzed » Fri Feb 11, 2022 07:33

First post

Kiełbasa Kanapkowa - Sandwich Sausage

What exactly is “kiełbasa kanapkowa”? The answer to that will never zero in on one specific kiełbasa because it can be one of many. The name actually refers to particular style or variety of sausage that is deemed to go well in a sandwich (kanapka). If you...

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That looks great. We tend to eat a lot of sandwich meats so I'll probably have to give this a try.

1 Replies

1901 Views

Last post by Butterbean
Sun Feb 13, 2022 01:36
Kiełbasa Paprykowa z Jeleniną – Venison Paprika Sausage

Last post by fatboyz « Sun Jan 16, 2022 16:06
Replies: 1
by redzed » Sun Jan 16, 2022 08:39

First post

Kiełbasa Paprykowa z Jeleniną – Venison Paprika Sausage
This is a sausage recipe for all you hunter/sausage makers. Based on the traditional Polish “kiełbasa paprykowa”, it incorporates venison and because the main ingredients are paprika, caraway and garlic, it very much resembles a Hungarian...

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Looks great Chris. I have a pile of venison for sausage as I just shot a cow elk in a late season hunt. THe elk is much nicer for steaks and roasts so all the venison steaks and roasts will be going to sausage!

1 Replies

1794 Views

Last post by fatboyz
Sun Jan 16, 2022 16:06
Braunschweiger Leberwurst

Last post by fatboyz « Wed Jan 12, 2022 01:02
Replies: 5
by Albertaed » Fri Jan 29, 2021 22:08

First post

This is my first attempt at liverwurst. Its Marianski's recipe using 50/50 pork liver/pork jowls.

Salt 1.8%
Pepper .2%
Nutmeg .5%
Ginger .5%
Caradamom .3%

Scalded liver for 10 minutes.
Semi froze liver.
Poached jowls @ 190F to IT of 156F.
Ground liver and jowls separately through 3mm plate....

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This is a version I make with Venison liver. I don't like the real pastey kind and this is a little coarser.

5 Replies

2906 Views

Last post by fatboyz
Wed Jan 12, 2022 01:02
Another sausage saturday!

Last post by DanMcG « Thu Jan 06, 2022 10:37
Replies: 5
by fatboyz » Sat Dec 18, 2021 20:25

First post

Today I made venison Italian sausage using another one of the spice mixes from Germany. Base spice then you add salt. I use this one for pasta sauces and for inside sausage rolls. Also made a batch of my venison Smoked Paprika jalapeno, chili Habanero cheese smokies and a new one, Filipino hotdogs!...

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Thanks for sharing your Hot Dog recipe Fatboyz!

5 Replies

3076 Views

Last post by DanMcG
Thu Jan 06, 2022 10:37
Kiełbasa Wiejska – Polish Country Sausage

Last post by DanMcG « Thu Dec 23, 2021 10:02
Replies: 1
by redzed » Wed Dec 22, 2021 08:17

First post

Kiełbasa Wiejska – Polish Country Sausage

Christmas is a time for traditions, so why not celebrate it with Kielbasa Wiejska, the most the traditional Polish Sausage of them all. “Wiejska” denotes something rustic, coming from a village, countryside or farm. Kiełbasa Wiejska can also be described...

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Those look perfect, thanks for sharing the recipe!

1 Replies

2225 Views

Last post by DanMcG
Thu Dec 23, 2021 10:02

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