Polish Sausage recipe recommendation

[dpeart]

I bought the book "Polish Sausages, Authentic Recipes and Instructions" by Marianski along with the meat curing book.  Really good read.

Anyone here use any of the recipes before?  I'm looking for recommendations.  I'm thinking the Sausage Links, page 172 or Bacon Sausage page 174.

Other suggestions welcomed.

thanks,

dave

 

[mballi3011]

I don't have that book but there will be someone who does come along soon. Now can you post the recipe and let us see it maybe we can tell from that. 

 

[big casino]

would you mind posting  the recipe so we can see?

 

[solaryellow]

I have both but my favorite polish sausage recipe is this one http://blog.lesnoiracochon.com/2008/09/17/stuffing-grandpa-jumbos-polish-smoked-sausage.aspx

 

[big casino]

that recipe is pretty close to Kutaz's recipe solaryellow, except no allspice , and paprika, and 1xtra tsp of black pepper

 

[dpeart]

Here is one:

http://www.wedlinydomowe.com/sausage-recipes/sausage-links-polish

Bacon Sausage is:

http://www.wedlinydomowe.com/sausage-recipes/bacon-sausage

Krakowska:

http://www.wedlinydomowe.com/sausage-recipes/krakowska

 

[solaryellow]

that recipe is pretty close to Kutaz's recipe solaryellow, except no allspice , and paprika, and 1xtra tsp of black pepper

Rytek also calls for another cup of soy protein concentrate. I like to add a tsp of chipotle powder and 2 TBS of mustard seed to the recipe in the link.

 

[dpeart]

On the subject of soy protein concentrate or fat-free dry milk.  From what I read this is a binder to help hold the ingredients together.  I don't see this called for in any of the Polish Sausage recipes.  Is this an essential ingredient?

dave

 

[solaryellow]

On the subject of soy protein concentrate or fat-free dry milk.  From what I read this is a binder to help hold the ingredients together.  I don't see this called for in any of the Polish Sausage recipes.  Is this an essential ingredient?

dave

No, it isn't essential but what it really does is retain (bind) moisture not necessarily bind the ingredients together.

 

[big casino]

I add also  two tbs of yellow mustard seed, I heep the crushed black pepper (and sometimes) 1tsp of cayenne not enough to make it HOT but just enough to change the flavor

 

[checkdude]

Just got the book today. What amaze me is how simple the spice list is! So few ! Who needs a dozen or more of spices when few will do? Just by glancing through I want to make 6 or 8 things already.

 

[chef jimmyj]

Think about it...Sausage was is made from Scraps and Trim. POOR people food. The entire Wealth of many countries was built on the high dollar Spice Trade. Spiced meats and Desserts were Rich people and Royalty foods. Poor people had Salt, Herbs, a few local spices like Fennel Seed in Italy. There was Chile Peppers from the New World that gave heat and flavor, like Paprika. Maybe, the poor could barter for some Black Pepper, because of the huge amounts entering Europe. But that's it! Cinnamon, Allspice, Cardamom, Ginger, Nutmeg, Mace snd more was Big Bucks 500 years ago and compared to the Basic Spices, are still expensive...JJ

 

[chopsaw]

What amaze me is how simple the spice list is!

Yes , I don't have that exact book , but have the home production of quality meats and sausages by him . Fantastic book . Simple and great results using the formulas .