Krakowska is the Queen of Polish Sausages and one the best known internationally. Although there are different styles and proportions of meats, it is always made with a large amount of large pieces of cubed pork and lightly seasoned. Krakauer is the German/Austrian version. The city of Krakow was part of the Austrian Empire from the late 18th century to 1919, and Krakowska became well known and popular. Today you will find it in most sausage shops in Germany. Marianski has a good recipe for Krakauer.Albertaed wrote: ↑Mon Mar 29, 2021 18:39Hey Red I had Krakauer (which I believe is basically the German variation of Krakowska) on my list of to do’s. I may make it a this weekend and work on a few techniques.
I imagine your white sausage is a variation of German wiesswurst, Which I have to admit doesn’t look overly appetizing.
Polish white sausage a bit different than the Bavarian weisswurst. Spices are very basic and it's not emulsified. Both are delicious and a celebration of the flavour of good pork and not 57 spices.
That beef brisket salami looks downright perfect! But I don't believe there is any need to add milk powder to it. It's not an ingredient in dry cured products, only Len Poli includes it in his recipes and I'll bet that's where Eric got the idea. But if you used the instant variety, you probably gained nothing by using it. I'ts highly soluble and does not hold/bind water like the non-instant variety.
You can also make a lean beef sausage, like the Beef Ham Sausage https://www.meatsandsausages.com/sausag ... am-sausage
There is also the Russian-Jewish "Yevrevskaya". It's an all beef dry salami but so far I haven't been able to find an authentic recipe.