Homemade Sausage Making

Albertaed wrote: ↑

Mon Mar 29, 2021 18:39

Hey 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.

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.

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.

jcflorida wrote: ↑

Tue Mar 30, 2021 20:22

the amount of non-fat dry milk is confusing. The amount posted works out to 20g/Kg while the percentage is given as .2%. I asked, and the 20g/Kg (2%) is correct.

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.

Lorenzoid wrote: ↑

Tue Mar 30, 2021 22:14

How about cooked salamis? I have made cooked all-beef (brisket) salamis similar to the Hebrew National style with some success. Brisket fat seems to be sufficiently hard--not as nice as pork back fat, but it works.

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.

redzed wrote: ↑

Thu Apr 01, 2021 18:27

if you used the instant variety

Hi Red,
The milk powder I use is not the instant type. I've noticed that all of Eric's salami variants list 1.5% to 2% non fat dry milk powder as an "optional" ingredient and I planned to try without it next time. The last batch disappeared so fast that the current batch is the same recipe following the "if it ain't broke don't fix it" plan. Eventually, I'll do a comparison and let the group know the result.

John

I've been busy.

HAHA nice !!! but mine's bigger sid=c805dd201886e2e789b0e085e1d8d784#

Both nice Fish!!!

So what about that one? or that one?

Good afternoon. I bought the book home production of Quality Meats and sausages. I want to make the bratwurst recipe in the fresh sausages chapter 13. It calls for pork and veal. My question is no fat added? Lean pork and veal? Just don't want to screw it up! Thanks for your help, Stan

For my wild bratwurst I use 50% deer and 50% pork shoulder. You don't often put "fat" in sausage by itself except for things like dried salami. If I have real lean pork like loins I will add pork belly trim which has more fat in it. For Bratwurst pork shoulder (Butt) or boned out picnics will work great.

Thank you for your reply. I guess I could use regular pork shoulder and a lean beef steak I'm some type for the veal. Correct?

you bet, good old chuck steak and pork shoulder. Traditional bratwurst is 100% pork so I wouldn't go more than 50% beef.

Slickey Boy wrote: ↑

Sat Aug 14, 2021 22:03

Good afternoon. I bought the book home production of Quality Meats and sausages. I want to make the bratwurst recipe in the fresh sausages chapter 13. It calls for pork and veal. My question is no fat added? Lean pork and veal? Just don't want to screw it up! Thanks for your help, Stan

You could add some beef as you are suggesting, but you can certainly make a good bratwurst with pork only. That's what I will be doing this weekend. Veal is used in some types of traditional bratwurst but there are dozens of varieties that don't. Veal is now hard to find and expensive. If you are going to buy it, make a cordon bleu.

You guys really need to catch two at once......... Its Grandchild's play

Bob, are catching fish off a ferry?

No its a party boat out of Rhode Island. Great fishing platform for the kids. The Black Seabass are a ball to catch and excellent table fare.

Last night's hail storm . Nothing left of the garden nor any vegetation, all shredded.