I haven't posted in a while due to time constraints, but to prove I'm still around I thought I would show off the sausage I made today: Bratwurst and Fresh Polish!
I owe a very big thank you to Chef JimmyJ for giving me lots of help and advice on the topic of Kielbasa.
Chef JJ also highly recommended that I give Fresh Polish (uncured, unsmoked Kielbasa) a try. The recipe I followed is largely based on this excellent thread by Shannon127 which Chef JJ directed me to:
So, thank you very much for a great recipe, Shannon!
I deviated a little from Shannon's recipe in that I lowered the salt down to 1.25%, added .05% marjoram, and added 1.1% sugar. I confess that I also added in 1/2 cup of NFDM because it helps compensate for my lack of skill.
The bratwurst recipe I used is adapted from the one posted on "lets-make-sausage.com". I've posted on it before, so if you want to see the recipe I used it is on this thread:
Here are a few pictures….
My grinder loaded up with pork and pork fat (80/20) for the Fresh Polish:
One pass through the medium plate:
Mixed with salt, sugar, ground black pepper, garlic powder, marjoram, NFDM, and cold water to achieve a good bind:
Here is the Bratwurst. My recipe has me run the pork, beef, and pork fat (60/20/20) through the fine plate two times:
And mixed well with the salt, nutmeg, mace, ginger, black pepper, half and half, eggs, and NFDM to get a good bind:
Here is the Fresh Polish all stuffed and linked using 38-42 mm casings:
And the Bratwurst stuffed and linked in 32-35 mm hog casings:
I used some of the Fresh Polish for dinner tonight. First I poached in 165 deg F water for 20 minutes:
Then browned them up on the grill:
And plated up along with some shredded beet and carrot salad, and some homemade potato salad:
I have to say, the Fresh Polish sausage has just shot to the top of my favorite sausage list! Delicious!! For our taste, the salt level was perfect, and it had a great garlic flavor with a hint of marjoram. Very juicy too. I wouldn't do a thing different next time, except maybe try them with 35-38 mm casings instead.
I didn't cook up any Bratwurst tonight, but I've made them before a bunch of times and they are always good.
Thanks again to Chef JJ and to Shannon127, and thank you everyone for reading my post.
Have a great night!
Edited by SnorkelingGirl - 6/23/14 at 4:57am