Homemade Sausage Making

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Recipe Section vs Polish Section

Last post by spud « Mon Nov 06, 2023 09:53
Replies: 5
by Kijek » Mon Jan 15, 2018 17:11 » in Homemade Sausage Making » Recipes from around the world

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I was jumping around reading different threads, when I noticed or figured out that there are two sections for recipes
One coming from this webs site and the other from a polish site.

Are these two web sites actually the same site, only one is in polish and are the recipes on the polish listed in...

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redzed, thanks for the reply and offer of assistance.
My original inquiry was as I have been away for a few years, I was looking at members recipes on the English sister site but quite a few were showing not available and I was directed to log on to the Polish mother site. Seemed pretty simple to...

5 Replies

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Last post by spud
Mon Nov 06, 2023 09:53
Kielbasa Czosnkowa - Garlic Sausage

Last post by redzed « Thu Nov 02, 2023 06:03
Replies: 5
by redzed » Mon Aug 22, 2022 16:18 » in Homemade Sausage Making » Sausages

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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

1302 Views

Last post by redzed
Thu Nov 02, 2023 06:03
Lonzino & Breasola

Last post by kaizmoto1489 « Wed Oct 25, 2023 03:23
Replies: 2
by Devo » Sat Jun 03, 2023 20:32 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Breasola is done. Came out with 39.98 weight lose. A little case hardening but not to bad. They are vac packed and in the fridge for two to three weeks to equalize. Should settle out nicely. Taste is creamy. just waiting on the Lonzino. Its taking its time. Its only at 27.4% weight lose.

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Great, can I place an order?

2 Replies

4321 Views

Last post by kaizmoto1489
Wed Oct 25, 2023 03:23
We are back!

Last post by sawhorseray « Sat Sep 23, 2023 19:11
Replies: 5
by redzed » Fri Jul 21, 2023 06:11 » in Other Topics » Hyde Park

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Apologies for the lengthy period of time that the forum was offline. The Polish language forum has now been transferred to a different platform and there were issues with the changes in bringing the English language forum as an adjunct to to the main forum. We are now back in business and want to...

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Great to see you guys are back up and running Red, I was wondering why the site has disappeared from my favorites. I still miss CW.

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6607 Views

Last post by sawhorseray
Sat Sep 23, 2023 19:11
Frankfurts - never again

Last post by jym571 « Tue Sep 19, 2023 16:42
Replies: 19
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by snagman » Fri May 26, 2023 09:50 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Decided to make some pork frankfurts, what a pain they are to make !! The sheep casing is soooo delicate (especially for big fingers ☹️), the processing of the meat, the smoking to a precise temp, then the water temp to cook, just ain't worth the work !
I can buy not too bad frankfurts from a...

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I was not on the lookout for the care of the family pet, a Labrador retriever,

Sorry, you lost me there…

According to your comment, the high speed of the drill causes the emulsion to break even if the temperature in the emulsion does not rise. The speed of the drill is 2800 RPM. As I told you,...
19 Replies

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Last post by jym571
Tue Sep 19, 2023 16:42
Kielbasa Wisniowa Recipe

Last post by Maxell « Fri Sep 08, 2023 08:19
Replies: 1
by johnmac » Thu Sep 07, 2023 05:20 » in Homemade Sausage Making » Sausages

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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

5723 Views

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

Last post by StefanS « Tue Sep 05, 2023 02:29
Replies: 58
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by redzed » Wed Feb 19, 2014 19:31 » in Homemade Sausage Making » Smoked pork products

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Wędzonki is a Polish word encompassing smoked meats other than sausage. And that is what I made yesterday: ham, back bacon (aka in the US as Canadian bacon), St. Louis cut ribs, and ham bones. Todays menu will feature ham sandwiches for lunch and a rich thick bean soup on a ham bone for dinner. To...

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Long time i didn't show my 'wedzonki so it doesn't mean that I do nothing. My weekend play with them.
Around two weeks ago i put some meat to cure. equilibrium curing under vacuum - pork loins, hams, pork bellies - 18 g/kg of meat. Keep in mind that my salt mix contain 100 grams Cure #1 and 900...
58 Replies

58215 Views

Last post by StefanS
Tue Sep 05, 2023 02:29
Salted, smoked and cooked pork loin.

Last post by jens49 « Tue Aug 29, 2023 15:05
Replies: 5
by jens49 » Thu Aug 24, 2023 20:17 » in Homemade Sausage Making » Smoked pork products

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I need help on this one.
Making smoked cooked pork loin/kasseler or whatever.
Pork loin trimmed to filet. EQ salted at 1.8 % for around two weeks. Temperature < 5° C.
Dried a few days in the fridge before smoking for 90 minutes at approx. 45° C. Rested overnight and sous vide at 62° C for 2 hours....

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Michi, you may be right. But there were no labels that said it was injected. Redzed recommended I inject some brine. S0?
It was bargain meat. But maybe a bad bargain...

5 Replies

4074 Views

Last post by jens49
Tue Aug 29, 2023 15:05
Špekáček

Last post by michi « Mon Aug 14, 2023 09:39
Replies: 4
by michi » Sun Jul 30, 2023 07:03 » in Homemade Sausage Making » Sausages

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

4272 Views

Last post by michi
Mon Aug 14, 2023 09:39
Planetary/Stand Mixer Capacity

Last post by salami dom « Fri Jun 30, 2023 22:34
Replies: 2
by salami dom » Fri Jun 30, 2023 05:01 » in Homemade Sausage Making » Hardware

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Hi guys

For those who use a stand/planetary mixer (like a kitchenaid) for mixing your meat, how far can you fill the bowl before the machine struggles?

I have a 30L planetary mixer with a paddle attachment. I'm guessing it could do about 10kg comfortably. Maybe 15kg. But would be good to hear...

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Certainly won't deny its a first world problem!

Thanks michi 🙂

2 Replies

6021 Views

Last post by salami dom
Fri Jun 30, 2023 22:34

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Last post: Re: Lonzino & Breasola by kaizmoto1489, Wed Oct 25, 2023 03:23

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Last post: Re: Kielbasa Czosnkowa - Garl… by redzed, Thu Nov 02, 2023 06:03

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