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Polish Sausage recipe recommendation

post #1 of 10
Thread Starter 

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

post #2 of 10

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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. 

post #3 of 10

would you mind posting  the recipe so we can see?

post #4 of 10

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

post #5 of 10

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

post #6 of 10
Thread Starter 
post #7 of 10
Quote:
Originally Posted by Big Casino View Post

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.

 

post #8 of 10
Thread Starter 

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

post #9 of 10
Quote:
Originally Posted by dpeart View Post

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.

post #10 of 10

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

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