Garlic Beef Susage

[dragonslayer]

I am looking to make an all beef sausage as I am stricktly kosher (no prork).
I have some synthetic (plastic) casing that I believe is designed to withstand the smoking proccessed but needs to be removed before getting the sausage hot enough to eat. I bought myself a cute little grinder with a filling nozzel.
I am looking to make what my local kosher butcher reffers to as polish sausage, (not sure what real polish sausage is like), which is a garlic hot dog basically. I would like a rougher texture than that but would still want to go with a sharp garlic flavor.
Any recipes methods suggestions or comments are appreciated.

 

[dragonslayer]

Sounds good except for the 1 cup non-fat-dry milk. Another part of kosher in not mixing dairy and meat. Can this be left out or substituted? Also what is curring salt and where can I get it?

 

[navionjim]

Curing salt is Insta-cure #1, AKA Prague Powder #1. All the large sausage making supplies carry it. You may also be able to use Morton's Tender Quick possibly available in your local supermarket depending on where you live, or available on line, but you would have do some math and use it in place of some or all of the normal salt in your recipe. Try the Sausagemaker or Butcher Packer for the cure salt. You can goggle it and find many suppliers. You also might ask you local butcher. He may be able to provide you with what you need as well. Never hurts to ask.
NavionJim

 

[white cloud]

I don't know if they make a kosher curing salt. Just kosher salt I just bought some himalayan crystal pink salt.

 

[dragonslayer]

are any of these available at my local groccery store??? Or possibly a chain specialty store?

 

[dragonslayer]

There is a whole foods right near my house. That way I don't pay shipping and don't have to wait

 

[zzerru]

The soy protein may be available at WF. Otherwise try GNC, or a home-brew shop to find alternatives.

 

[werdwolf]

Many health food stores carry the soy protein