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Krakowska

post #1 of 8
Thread Starter 
I'm gonna be making twenty lbs of krakowska this saturday. I would like to try something different with the last few pounds like add green olive or crushed red pepper. Any suggestions for me. I just want to try something different with a few pounds to be unique
post #2 of 8

The krakowska has larger pieces of meat in it than many other sausages that would have olives and such in it.  Most of those are an emulsified type.  However, I'd give it a shot if I were you, nothing ventured, nothing gained!

 

The red pepper wouldn't be an issue either way.

 

Be sure and post some pics.

post #3 of 8

No suggestions just interested in the final product, please keep us posted!

post #4 of 8
Sounds good to me as long as the peppers and olives don't turn to mush during the smoke. That'd be my only concern. Since you're only doing a couple sticks might as well experiment. I'll do that when smoking change a few things to see how it goes.
post #5 of 8
By all means try it,, I would treat them just like cheese and add it in just before stuffing ... you don't want to over work them (during the spice and cure mixing)... just remember which ones are which during the whole process....
post #6 of 8
Thread Starter 
I will be sure to take pics and let you all know how it turned out excellent suggestion about adding olives last minute. I' m kinda new at this but my last ten pounds of krakowska was dynamite. That one was strictly by the book, now it's time to venture off the reservation.
post #7 of 8
Quote:
Originally Posted by capt7383 View Post

I will be sure to take pics and let you all know how it turned out excellent suggestion about adding olives last minute. I' m kinda new at this but my last ten pounds of krakowska was dynamite. That one was strictly by the book, now it's time to venture off the reservation.

Now you're talking! There are a lot of foods around that wouldn't be here if someone didn't experiment a bit!
post #8 of 8
Thread Starter 
Q
Edited by capt7383 - 12/15/14 at 7:30pm
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