Sausage "Chatter"
- sawhorseray
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- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
Boy howdy Ross, that's a lot of luxury! The peace and serenity a man feels out on the big pond is pretty hard to beat, at least ubtil the strong winds begin to develop. Of course a sailboat thrives on wind whereas a fishing boat start looking for a harbor when things begin to blow. Not like a man can't catch some nice fish from a sailboat either! RAYssorllih wrote:We can close it up as tight as a submarine. 30 feet and 5 tons is pretty solid.
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
sausage chatter
I made a boomerang sausage last weekend.
Jan (crusty) gave me a wonderful recipe adapted from Snagman's csabai. He likes it a bit hotter. Now I like it hot too, so I upped the ante (as they say) and upped the hot factor just a little bit more.
What a wonderful sausage! A lovely snack. And some just as sausages to barbeque.
Others cooked and lovingly placed on a cracker. Yum!
Funny thing. I gave one to my father ( who puts chilli on everything except beer!)
He sent it back. Too hot, he said.
Gave some to a neighbour. Thanks but I can't drink enough beer to drown out that heat, he said.
So I guess I'll tone it down a bit next time. (But for me, it's wonderful!)
By the way, has anyone made a sausage called RZESZOWSKA?
Ursula
Jan (crusty) gave me a wonderful recipe adapted from Snagman's csabai. He likes it a bit hotter. Now I like it hot too, so I upped the ante (as they say) and upped the hot factor just a little bit more.
What a wonderful sausage! A lovely snack. And some just as sausages to barbeque.
Others cooked and lovingly placed on a cracker. Yum!
Funny thing. I gave one to my father ( who puts chilli on everything except beer!)
He sent it back. Too hot, he said.
Gave some to a neighbour. Thanks but I can't drink enough beer to drown out that heat, he said.
So I guess I'll tone it down a bit next time. (But for me, it's wonderful!)
By the way, has anyone made a sausage called RZESZOWSKA?
Ursula
Hi Ursula,
Good to hear that you liked the spiced up csabai. Some people can't stand a bit of chilli at all.
This spiced up version of mine is only suitable for real MEN and WOMEN. Not pussy's !!!!!!!!
Just keep on making them, at least you can eat the lot yourself without offending anyone.
Regards,
Jan.
Good to hear that you liked the spiced up csabai. Some people can't stand a bit of chilli at all.
This spiced up version of mine is only suitable for real MEN and WOMEN. Not pussy's !!!!!!!!
Just keep on making them, at least you can eat the lot yourself without offending anyone.
Regards,
Jan.
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- Baconologist
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- Location: Oxford, New Jersey
Re: sausage chatter
Yes, Ursala, it's a smoked, partly emulsified, pork and beef kielbasa seasoned with black pepper, cardamom and garlic---quite a bit different than standard kielbasa.ursula wrote: By the way, has anyone made a sausage called RZESZOWSKA?
Ursula
I can provide the formula and method if you wish.
Godspeed!
Bob
Bob
sausage chatter
Thank you.
I saw a whole list of different sausage recipes on a site by Marianski, including Rzeszowska. It looks a little complex for a hot weekend, so will hold off till I am a little less busy.
Today I am making the Polish Cold smoked sausage in his book, although I am varying the process a bit to suit my situation. But I am a little surprised that there is such a high salt content (28%) and wonder why, and if it would matter to the finished product if I reduced it to the normal percentage?
What do you more experienced sausologists think? Is there a legitimate reason it should be that high?
Regards Ursula
I saw a whole list of different sausage recipes on a site by Marianski, including Rzeszowska. It looks a little complex for a hot weekend, so will hold off till I am a little less busy.
Today I am making the Polish Cold smoked sausage in his book, although I am varying the process a bit to suit my situation. But I am a little surprised that there is such a high salt content (28%) and wonder why, and if it would matter to the finished product if I reduced it to the normal percentage?
What do you more experienced sausologists think? Is there a legitimate reason it should be that high?
Regards Ursula
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Ursula,
I checked the recipe for Stan`s Cold Smoked Polish Sausage on page 399. Twenty-eight grams of salt is the correct amount.
On page 359 of Stan`s book "Home Production Of Quality Meats And Sausages", he explains that in a dry-cured product, lesser amounts are not high enough to provide safety against bacteria. He suggest 3.0 to 3.5 per cent salt in making fermented dry sausage without starter cultures. For those using starter cultures, 2.5% is recommended. Sorry for the confusion.
Best Wishes,
Chuckwagon
I checked the recipe for Stan`s Cold Smoked Polish Sausage on page 399. Twenty-eight grams of salt is the correct amount.
On page 359 of Stan`s book "Home Production Of Quality Meats And Sausages", he explains that in a dry-cured product, lesser amounts are not high enough to provide safety against bacteria. He suggest 3.0 to 3.5 per cent salt in making fermented dry sausage without starter cultures. For those using starter cultures, 2.5% is recommended. Sorry for the confusion.
Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Fri Nov 30, 2012 08:12, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Out of breakfast sausage
I was digging through the freezers and discovered that I am out of breakfast sausage. This can not be allow to persist and will make more this week.
Ross- tightwad home cook
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Re: sausage chatter
Hi Ursula,ursula wrote:But I am a little surprised that there is such a high salt content (28%) and wonder why, and if it would matter to the finished product if I reduced it to the normal percentage?
28 grams of salt is the correct amount.
Because that particular sausage is dry-cured without an acidifying culture, the higher level of salt is a very important safety measure. The amount of salt recommended in such a case, for safety's sake, is at least 3%, that's met with the 28 grams of salt and the 2.5 grams of cure #2.
Godspeed!
Bob
Bob
sausage chatter
Hi all,
Thank you for all the tips
Polish sausage is made along with a couple of kilos of Crusty's delectable csabai. Going to smoke it tomorrow and over the next 4 days and then I'll post some photos.
Still eating the really hot ones, Jan - fantastic on a savoy biscuit with a glass of the red stuff. THis next one is a bit milder, to suit the less adventurous in my circle.
Meanwhile my Italian gelato machine is expected to arrive tonight. Come on Fedex , you can do it!
Good wishes Ursula
Thank you for all the tips
Polish sausage is made along with a couple of kilos of Crusty's delectable csabai. Going to smoke it tomorrow and over the next 4 days and then I'll post some photos.
Still eating the really hot ones, Jan - fantastic on a savoy biscuit with a glass of the red stuff. THis next one is a bit milder, to suit the less adventurous in my circle.
Meanwhile my Italian gelato machine is expected to arrive tonight. Come on Fedex , you can do it!
Good wishes Ursula
100 #'s of butts
I made 50 + lbs of kielbasi for thanksgiving for family, friends and associates. They want more for x-mas,much more! does anyone buy their meat in bulk and if so where? I looked on line and found some that'll sell me a ton but I don't need that much.I live in ne pa. , I get mine from wegman's now @ $1.29 per # bone -in.thanks. orf...
there are no stupid questions but some of mine come pretty close