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Discussion in 'Sausage' started by atcnick, Jan 14, 2010.
Ok, I think I messed that up.
This is my first try at sausage making. I made Polish white sausage (kielbasa biala surowa).
It turned out great. The first hank (I think that's what its called) came out a little uneven as you can see in the pictures. The second one came out just right I think. I bought two pork butts, but I only made about 4 lbs of sausage. Im curing the rest of the meat right now for smoked polish sausage.
That looks good my friend! can I get an order in for my superbowl party!!!
You got it! But for as much work as this is and all the clean up...Im gonna have to charge about 50 bucks a pound!
Nicely done! Especially for first round.
How'd they taste?
Nice job looks good, is that the normal way to cook white sausage? i have never seen it boiled before? kinda like hot dogs
The Sausage Looks Great, Nice Job...
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When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...
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Large ones that us old people with bad eyes can see.
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lol 50 bucks a lb i know what you mean i have only made 2 batches and it did seem easier the second time, maybe because i was more confident? but i do see a stuffer in my future for sure, that was the hardest part, grinding was not bad.
Man that White sausage looks good to me!!!!!!! Can I be on your mailing list??????
Your new sausage sure looks good to me. So I bet your ready to grind up just about anything you can find to grind now aren't you.???Yea I know I'm right in the middle of grind everything I can also.
wow looks pretty tastey
Thanks for the compliments guys. I'll be making another batch of sauasge today and this one will be smoked in my super sophisticated high-tech cardboard smoker. Pics will be posted, correctly this time
Looks good. I did my first sausage yesterday too - and am making pland to do more... like I need another obsession.
LOL, that's what my wife says to me!!
Now I know why some of these guys make huge batches, 30lbs+. Lots of work and LOTS of cleanup.
nice sausage but i give you orginal recipe from my country - Poland
Kielbasa biala surowa
pork class 1 (lean meat from ham , scholder ) - 1kg (2lbs plus a bit)
pork class 2 ( meat with some fat (30% fat ) from buuts , ham )- 3,5 kg
beef (stew its ok) - 0,5 kg
salt - 18grams per 1kg
ground peper - 1,5 - 2 grams per 1 kg
garlic powder - 1-2 grams per 1 kg (if liked garlic can put 2-2,5 g per 1kg)
Marjoram -1gram per 1 kg
pork class 1 - plate 1/2 inch
pork class2- plate 3/8 inch
beef - plate 3/16 - grind 2 or 3 times (glue for sausage )
Mix very well ground beef with 3/4 cup ice water , after put rest ground meat and spices - mix nice
Stuff in hog casing
Put sausage in hot water (168 f ) for a 25 -40 min ( for temp inside sausage 165f)
Smacznego (means- bon apetit)
Dziendobry. Moje rodzice som zPolski. Ja uzywalem ten sam przepis. Znalazlem na www.wedlinydomowe.pl
to fajnie jest nas troche co robimy polskie wyroby
I dont write in Polish too well so I think I'll stick with English..haha. Yea, I enjoy making Polish food. I'm trying to learn to cook all the foods I remember from my child hood. Have you been to www.wedlinydomowe.pl? It's a great site. The guy who runs it is fixing to put in an English section on the forum.