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...

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...

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....

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!...

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...

Seems like I'm the only one busy is the sausage cave, or at least the only one posting. My last batch of headcheese was such a hit with my folks that I had to make another batch. Had a head, hocks and riblet bones from a hog I butchered earlier plus some extra hocks I had. My mom said she likes...

There were several comments throughout stating that their sausage recipe was specially formulated for grilling.
Can someone shed some light on that in regards to what exactly goes into a grilling recipe. Is it the addition of binders, more water, more fat, added grinding, etc, etc, etc?

My daughter is home for reading week from University and we're out deer hunting. Got a nice fat buck this morning so we started our DIY sausage kit! Four more to go!

Pretty much every recipe I see for beef sausage seems to include pork fat. I have people ask me for all-beef sausages, but I've read that beef fat behaves differently than pork fat once cooked and gets quite greasy and leaks. I don't want to use any binding agents if I can avoid it. A supplier near...

If you would like to add another dimension to your smoked kielbasa, pickle it and make some Utopence . Utopence is a Czech term for bodies of drowned persons. :D These are pickled and flavoured sausages popular with Czechs and served in every pub in their country. So it's not a Polish preparation,...

I was wondering if a pork/ chicken meat combination was a common usage rather than all beef or a beef/pork combination?

Hey fellas, been hankering for some Mennonite Farmer sausage to make a classic Mennonite soup I used to eat in Northern Alberta. The soup was called Summa Borscht, basically a cream of potato soup with lots of fresh dill and chunks of Farmers sausage. Red and AlbertaEd probably have had some in the...

Kiełbasa Grillowa - Polish Style Grilling Sausage

Sorry to disappoint some of you, but this is not a hack of the Polish hot dog sold at Costco. Actually the Costco Polish sausage is not too bad, other than being on the salty side. I grab one now and then when I'm there for added energy so that...

In preparation for hunting season I wanted to empty the freezers. I had 110+ pounds of wild and beef trim. I also had 30 pounds lean pork shoulder and I used up 18 pounds of pork belly trim. As I was in a heat wave I thawed everything in my outside walk in cooler with it turned off. My plan was 25...

Kiełbasa Taty - Dad's Sausage

My Easter sausage this year is a Polish kielbasa with the integral ingredients and made in the traditional way. The meats and proportions are what my father made for decades and it's the sausage that became very well known in his community. My father was only 15 when...

I have made tons of our traditional farmers sausages in the past. I tried many tricks and tips and yet I cannot get mine as juicy as some butchers that I have purchased fresh sausages from for BBQ. Those who know won't let you onto it(that is what I am guessing)Just the other day I visited South...

So, typically when I'm getting pork shoulder it's fresh and I make my sausages as normal and then vacuum seal and freeze. No problem. I'm trying to source some beef and lamb but most of what I'm finding from wholesalers is frozen or previously frozen (thawed). Especially with lamb. It's all coming...

In response to a request from Red I have started a thread about Kubi burgers. Apparently this is a bit of an Alberta thing. Being a prairie province we have a very large Ukrainian contingent
here from immigrants who came to homestead after the second world war. There are two small towns east of...

I’m thinking of only cooking my smokies to 130ish to keep them extra juicy. I’ll cook them to 160 when it’s time to eat them. Thoughts?

Because we can't travel this year our holiday time has built up. We need to use up 2 weeks or my wife loses hers so we're packing up our adventure truck and 4 wheeler and heading out spring bear hunting for 2 weeks. I prefer fall bear but if I can find a young one it should make some good sausage....

Well I’ve gone through the last Foodsaver vac sealer I’m going to buy. I’m looking for an upgrade any thoughts ?

Okay, so earlier today I did a large batch that was supposed to emulate the flavour profile of Chinese and Taiwanese Lu Rou Fan, which is a simple pork with predominantly soy sauce and 5 spice as the standout flavours. I posited a question regarding salt vs. sodium with regards to working out how...

I've been looking around the internet for a recipe for a Sicilian Sausage that I used to buy in the little mom and pop stores along the West Coast of Sicily - Messina south to Catania and Syracuse. I was stationed there twice, for a total of five years, during my Navy days when I would just walk...

This may seem like a silly question, but I'm feeling a little puzzled and having trouble finding information on this question: when we add salt (NaCl) to the meat and mix and proteins are extracted giving us the bind we desire, is it the sodium that's doing it, or the NaCl?

The reason I ask is...

I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or...

Does anyone have any hints or tricks for this? I tried using lime juice once for a recipe but predictably it ended up mealy. I've tried using lemon extract but it seems to give a weird consistency to the sausage. Twice now I've used extract and the meat didn't behave like it usually does. It was...

Hi there,
this might end up being a silly question but I gotta ask!
Usually when I make the sausages I never cure the fat. I cure pork meat for 1-2 days depending what i'm going to use it for.
Ah yes, let me explain first, I live in Thailand, when I order pork cuts like shoulder or ham, they come...

Kiełbasa Krakowska - Kraków Sausage

Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in...

I have an almost full drying chamber, 5kgs of Reds Salame Calabrese going into fermentation as well as 6kgs of cooked pepperoni going into the smoker. I’m celebrating with a tasty Reuben sandwich from the corned beef that finished last nite. What am I going to do when I can’t “work from home”...

Hey gang. I’m looking for a pepperoni recipe for pizza if anybody wants to share!

After checking the PH this morning I forgot to close up the chamber. The casings have definately dried out. I think I’m down to my final PH of 5.2 so I think I’m going to drop the temp down and bring the temp up to 90-95% to see if I can rehydrate just enough to get that bit of skin pliable

I decided to make a Serbian sausage for three reasons. First, because I had a lot of fat that was steadily getting longer in the tooth. Second, I earlier bought two tubs of beef rounds, and third, I wanted something a bit more difficult than I had thus far done. Kiełbasa serbska parzona lined up...

As promised here is a recipe for Kiszka Ziemniaczana. The recipe is a translation from the Polish forum and was submitted by Tier.

2 kg of potatoes
5 medium onions, 1 large onion
4 large cloves of garlic
2-3 tablespoons of marjoram
2 tablespoons of pepper
3-4 tablespoons of salt
4...

Just reading the Maple Breakfast sausage recipe and I'm compelled to share my favorite new thing to do. I now take one of my favorite breakfast sausage, in this case the breakfast sausage in Rytek Kutas's book. I stuff it in a cloth sack that is about 3 in diameter and 18 long. Then I smoke/cook it...

Reading through a number of Marianski's Polish recipes, something concerns me and I'm wondering if there's a reason to follow the procedure. Many of the recipes require grinding the meat first followed by mixing the cure and spices into the batter. For example, see and . So it seems the meat batter...

The drying chamber is full and its too cold to go ice fishing (-36C) so might as well make sausage :)

I make quite a bit of Thuringer tangy type sausages but this flavoring of sausage was also around my house growing up as well.

Its a basic Jagdwurst hunter sausage from the Marianski's German...

So I bought a 1/2 bushel of apples in the Fall and am nearing the end of them, but the remaining ones are not the best for eating. Having these apples and about 3.9 kg of leftover pork trim from my Polish sausage making last week I googled some options. Came up with the 2 Guys and a Cooler 2020...

I’m going to try a semi dry summer sausage. What is a “standard” ph for summer sausage.Does a ph of 5.0 sound reasonable. I’m using Meatsandsausages recipe that calls for FLC .24/kg 10g dextrose fermented at 30C 90RH for 24 hrs. In 60mm casings but I’m not sure what that equates to in PH.

Another game changer from Marianski

Seeing Stefan's sausages inspired me ...... maybe to much so as I have a fair amount of game meat in the freezer and I recently made some modifications to the smokehouse and have been wanting to see how she runs. So with these things prodding me I may have gotten a bit overzealous and bit off more...

Hello.
I would like to present you today my version of recipe for Kielbasa Szynkowa. Originally I have used recipe posted on tthe Polish version of WD by Szczepan, and another one posted by Paweljack. Here are slight modifications to their original recipes.
Meats:
class I pork - lean meat from ham...

We’ll gang I just finish butchering another pig I got from a Hutterite colony that’s close by. It is really interesting from a sausage making perspective to not only get beautiful hams, loins and side belly to cook and smoke but to put to use the different meat classes which makes for almost no...

Ran over schedule today on processing. Happens when two people drop by and you are attempting to classify meats for the first time. Let me say intuitively I know it's easy but when doing it your first time what's a true I vs II, etc. I'm sure once I make the sausage I'll learn if I was too loosey...

Hi All
Hope someone can save me :cry:

For a very long time, I've been trying to master a Classic Sausage known here in South Africa as a Russian but I've been met with failure upon failure for far too long. The region I live in doesn't sell very good quality russian sausage however another region...

I’ve been trying different formulas for Moose sausage. I usually do 50/50 moose to pork shoulder which is a bit dry. I’ve tried to up the pork fat content but I found it fattier than I prefer. I am going to experiment with my 50/50 by adding soy isolate but I am a bit confused as to how much to...

Hello all,
I am in need of a authentic Portuguese Chourico recipe. I would like the real deal. My understanding is pimenta moida is a important ingredient and if so I would like to keep it a part of this sausage.

Is there anybody out there with a authentic recipe that you would be willing to...

Hi,
Does anyone have recipe for Chourico? It's similar to linguisa

Thanks
V465

So, I'm planning on doing 150 lbs over course of two days, 100 of a chicken recipe and 50 of pork. Cutting takes as long as it takes, and it will be a slog to get through all that, but it is what it is. I can probably fit in grinding into the first day, and then come back the next day and do all my...

Hello sausagers,

I'm looking to expand my operation away from fresh pork sausages and start using other animal products, however I know that not all meats are the same in how they behave when they are ground and mixed with salt. Does anyone have a handy dandy mini-guide to how long beef, lamb or...