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07-13-2020, 05:07 PM
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Join Date: May 2007
Location: Sylvan Lake
Posts: 1,328
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Polish or Kielbasa sausage recipes
I make a lot of sausage during the year and am always looking for authentic ethnic recipes. I have made Ironniggins polish sausage with gin and it was quite good, one of the best. Batt gave me a great Coburger brat recipe. I made a basic Polish sausage a couple of weeks ago which was pretty good. I would like to explore more types Polish sausages and am hoping there are some sausage makers on here with Polish origins. My background is German. I can look up Polish sausage online and in recipe books but I would like one of you who have made some to respond. Can you help me out? BEL
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07-13-2020, 05:20 PM
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Join Date: Jul 2010
Location: GRAND PRAIRIE
Posts: 5,720
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Mmmm I just got a craving from my youth, my buddy was polish and used to make Polish sausage dish that was just excellent .
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07-13-2020, 05:26 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,463
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sns2’s Garlic Sausage Recipe – 10lbs
Ingredients: (Based on a 10 lb batch.)
•5 lbs of fatty ground pork (if you go to T&T they sell fat if you need some)
•5 lbs of lean ground venison/moose/elk
•1.5 cups ice water
•4 Tbsp of Kosher Salt
•1 Tbsp of White Sugar
•1.5 Tbsp (heaping) Course Black Pepper (butchers grind)
•3 large clove minced fresh garlic
•2 tsp (heaping) Marjoram (rubbed)
•4 tsp Cayenne
•2 tsp Cure #1
•1/3 Cup Mustard Seed (optional)
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07-13-2020, 10:15 PM
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Join Date: May 2007
Location: Sylvan Lake
Posts: 1,328
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cayenne
Thanks very much. I like the addition of cayenne, and lots of it. BEL
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A proud Albertan and Canadian.
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07-13-2020, 10:32 PM
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Join Date: Oct 2008
Location: Location
Posts: 4,961
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Quote:
Originally Posted by sns2
sns2’s Garlic Sausage Recipe – 10lbs
Ingredients: (Based on a 10 lb batch.)
•5 lbs of fatty ground pork (if you go to T&T they sell fat if you need some)
•5 lbs of lean ground venison/moose/elk
•1.5 cups ice water
•4 Tbsp of Kosher Salt
•1 Tbsp of White Sugar
•1.5 Tbsp (heaping) Course Black Pepper (butchers grind)
•3 large clove minced fresh garlic
•2 tsp (heaping) Marjoram (rubbed)
•4 tsp Cayenne
•2 tsp Cure #1
•1/3 Cup Mustard Seed (optional)
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The best recipes are simple. Good post!
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07-14-2020, 07:52 AM
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Join Date: May 2007
Location: Sylvan Lake
Posts: 1,328
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Wildwoods, you are correct regarding simplicity. My uncle taught my brother and I how to make sausage and his recipe is one of the best I have ever had. Many of the Hill country Texas sausage houses use the same recipe as my uncle. Salt, pepper, garlic and little else. BEL
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A proud Albertan and Canadian.
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07-14-2020, 09:42 AM
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Join Date: Dec 2010
Location: My House
Posts: 13,463
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Quote:
Originally Posted by BEL
Thanks very much. I like the addition of cayenne, and lots of it. BEL
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You try my recipe and tell me how it turns out. Be sure to add the mustard seed, as it gives a nice bite when they pop in your mouth.
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07-14-2020, 11:01 AM
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Join Date: Jun 2014
Location: Canmore
Posts: 2,104
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Quote:
Originally Posted by sns2
sns2’s Garlic Sausage Recipe – 10lbs
Ingredients: (Based on a 10 lb batch.)
•5 lbs of fatty ground pork (if you go to T&T they sell fat if you need some)
•5 lbs of lean ground venison/moose/elk
•1.5 cups ice water
•4 Tbsp of Kosher Salt
•1 Tbsp of White Sugar
•1.5 Tbsp (heaping) Course Black Pepper (butchers grind)
•3 large clove minced fresh garlic
•2 tsp (heaping) Marjoram (rubbed)
•4 tsp Cayenne
•2 tsp Cure #1
•1/3 Cup Mustard Seed (optional)
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Best recipe ever. A favourite of mine and easy to make.
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Woke up with a pulse, best day ever
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07-14-2020, 11:08 AM
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Join Date: Dec 2010
Location: My House
Posts: 13,463
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Quote:
Originally Posted by The Cook
Best recipe ever. A favourite of mine and easy to make.
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Pretty standard, but I like just about everything to tingle my tongue a bit, so I added cayenne and mustard seed.
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07-14-2020, 03:27 PM
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Join Date: Sep 2009
Location: calgary
Posts: 1,217
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Venison polish sausage BAsed /brokedown formula 4kg/10lbs amount
70% elk or venison
30% bellies or fatty pork shoulder
44gr of salt
8gr of sugar
5grms of coarse blk pepper
2grms of Mace
2 grms grnd Coriander
1 grm of Caraway seed
4 grms crushed Garlic [fresh]
40 grms non fat milk [powdered]
For those oldtimers in Calgary.This was used in Empire meats,in Bridgeland.Before the General hospital came down
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07-14-2020, 03:31 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,463
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Quote:
Originally Posted by tallieho
Venison polish sausage BAsed /brokedown formula 4kg/10lbs amount
70% elk or venison
30% bellies or fatty pork shoulder
44gr of salt
8gr of sugar
5grms of coarse blk pepper
2grms of Mace
2 grms grnd Coriander
1 grm of Caraway seed
4 grms crushed Garlic [fresh]
40 grms non fat milk [powdered]
For those oldtimers in Calgary.This was used in Empire meats,in Bridgeland.Before the General hospital came down
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Looks great. Gonna give this a whirl
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07-14-2020, 04:30 PM
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Join Date: Oct 2008
Location: Location
Posts: 4,961
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Quote:
Originally Posted by sns2
Pretty standard, but I like just about everything to tingle my tongue a bit, so I added cayenne and mustard seed.
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I love lots of mustard seed in my summer sausage. It's a great texture
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07-14-2020, 05:03 PM
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Join Date: Dec 2010
Location: Look behind you :)
Posts: 27,780
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Anyone have a smoked garlic bratwurst recipe?
LC
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07-14-2020, 08:44 PM
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Join Date: Jan 2014
Posts: 12
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Look up Rytek Kutas's book. My Father cherishes his first edition and I have copied many recipes from it. Not one has disappointed.
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07-14-2020, 09:07 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,463
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Quote:
Originally Posted by dagoat_1
Look up Rytek Kutas's book. My Father cherishes his first edition and I have copied many recipes from it. Not one has disappointed.
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100% agree ^^^
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