I know in reference to Italian sausage, sweet refers to a sausage without the addition of hot peppers, but instead the addition of sweet peppers like mild Calabrian pepperoncino. Not sure about Polish, but maybe sweet paprika???
And often the addition of basil.
thanks , any suggestions as to how much sugar /paparicka per unit of meat
i still have a little time before i get to the polish , i want to get all the smoked sausage done before i start on the polish
A good starting point on paprika is 2 g/kg of meat.
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can that still be called a "polish sausage "?
I know a family that has German-Jewish roots, and their old country family recipe for sausage calls for pork, beef, salt, black pepper, white pepper, Tender Quick, and garlic. To me this is the building block of many Polish recipes (as well as other nationalities too) but they refer to it as German sausage, and they are fiercely proud using that name.
ok no sugar , so do i just add the smoked paparicka ? " leggs" polish seasoning is a good tasting seasoning but its very weak the directions call for 1/2 oz per lb, but in order to get a really good flavor from it i have been using 1 oz per pound . i wish i could find another polish seasoning that has a stronger flavor
A good sausage cookbook, like the ones by the Marianski brothers will give you so much ammunition for recipes, you might skip the store-bought blends.