Ok folks, has anyone here attempted to make this kind of sausage. From what I read on the Wedliny Domowe site it is made from pork and beef and is an almost legendary product, famous for its long keeping properties. I also found it in one of my fermented sausage books.
My question here is about the pork. Is it just cut into pieces or is it ground up just like the beef.
Also can I use a 3-4" dia fibrous casing ? as this is what I have on hand, or must I use the large pig stomach or some other large casing to accomplish this feat. I'm ok either way but Im just asking.
I have a temp and humidity controlled fermenting chamber so I have that issue covered. Last year when i made the Landjaeger, it took me to another level of confidence as far as the skill set needed for fermented product.
I saw a couple of u-tube videos today that showed the stuffing being done in a stomach with a stokinette over it, I suppose so that the weight of the stuffed product doesn't ruture the casing.
I looked like it would be something fun and different to learn. i am seriously considering doing this soon, once I hear some feedback from this post.
I am confident one of my sausage hounds out here can answer my questions and concerns. Thanks for reading this.