Polish Sausage Recipe

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guss

Newbie
Original poster
Jan 31, 2021
7
1
Maybe a dumb question here, or tell if not allowed. Has anybody tried to match the flavor that the Eckrich Brand has? I have made a lot of Kielbasa, Bologna, Summer Sausages with great flavor. But am still trying to match they're flavor.
 
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No such thing as a dumb question here. Glad to have you with us!
We haven't had Eckrich since I started making our own sausage so I can't really remember the difference. Check the label. Does it have MSG in it?
A few years ago I was checking out a German site much like this one and noticed that they used MSG in a lot of sausages. For a while now I've been using a tsp of Accent per 5#.
It really does add a little "something". Accent is basically MSG.
 
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No such thing as a dumb question here. Glad to have you with us!
We haven't had Eckrich since I started making our own sausage so I can't really remember the difference. Check the label. Does it have MSG in it?
A few years ago I was checking out a German site much like this one and noticed that they used MSG in a lot of sausages. For a while now I've been using a tsp of Accent per 5#.
It really does add a little "something". Accent is basically MSG.

HAIYA!!!! MSG is the best white powder to enhance good feelings since the 80s!!!

Seriously, while I haven't done any sausages myself...yet...but will likely use a small amount of MSG because of that little something extra it gives to everything I put it in.
 
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Has MSG, Autolysed Yeast (Another flavor enhancer) Pork, Beef, Turkey and Chicken. Sodium Diacetate for a bit of Tang. Plus all usual stuff and preservatives ....
You could play with the percentages a long time and only get close...JJ
 
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I have a Spice Caddy, next to my Stove. Salt, Pepper, Sugar and MSG, goes in everything I cook. Comes with 1/2tsp spoons. Love it for the speed and convenience. No more slow Pepper Grinder or over/under Salting...JJ

 
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Reverse engineering sausage recipes sometimes will get you really close to the original, and sometimes you find one that you like even better. Many Polish sausage recipes have salt, black pepper & garlic. Adding some white pepper to that mix can balance those components. Now for the signature seasonings that make one brand unique. Can you detect and of these flavors in the Eckrich sausage?
  • Juniper
  • Sweet paprika
  • Coriander
  • Nutmeg
  • Mustard powder (or coarse ground seeds)
Here is a valuable link if you don't have the Marianski book, it's valuable when making a new formulation or reverse engineering a recipe. There are base guidelines for seasoning usage.

 
Reverse engineering sausage recipes sometimes will get you really close to the original, and sometimes you find one that you like even better. Many Polish sausage recipes have salt, black pepper & garlic. Adding some white pepper to that mix can balance those components. Now for the signature seasonings that make one brand unique. Can you detect and of these flavors in the Eckrich sausage?
  • Juniper
  • Sweet paprika
  • Coriander
  • Nutmeg
  • Mustard powder (or coarse ground seeds)
Here is a valuable link if you don't have the Marianski book, it's valuable when making a new formulation or reverse engineering a recipe. There are base guidelines for seasoning usage.

Thank you for the link. Very informative.
 
Reverse engineering sausage recipes sometimes will get you really close to the original, and sometimes you find one that you like even better. Many Polish sausage recipes have salt, black pepper & garlic. Adding some white pepper to that mix can balance those components. Now for the signature seasonings that make one brand unique. Can you detect and of these flavors in the Eckrich sausage?
  • Juniper
  • Sweet paprika
  • Coriander
  • Nutmeg
  • Mustard powder (or coarse ground seeds)
Here is a valuable link if you don't have the Marianski book, it's valuable when making a new formulation or reverse engineering a recipe. There are base guidelines for seasoning usage.

Home production of Quality meats and sausage. This is a must have for anyone venturing into home produced meats. Marianski is very highly recommended.
 
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