Polskie Kilbasy

[chef jimmyj]

shannon has a Great Krakowska recipe! Hopefully he will chime in and advise how to best proceed...JJ

 

[chopsaw]

Krakowska, is a sausage, more of a Cold cut

I was lucky enough in days gone by to have a open invite to the the house of the Polish Uncle of one of my wife's friends on Easter . That was the first time I had it , hooked ever since . Plus all the other fantastic sausage , breads , mustard and horseradish . So good .

I was just thinking it would be a way to use some of the loins , but I'd rather start fresh to make sure it turns out .
Thanks

 

[chef jimmyj]

That would be a good idea. You want the highest quality product.
You Cured Loins will work in any recipe that uses Ham...Or...Have an Eggs Benedict Party!...JJ

 

[PolishDeli]

...cube these up add to some ground pork ( seasoned and added cure , for meat paste only ) stuff and smoke / water bath .

Sounds like a good idea to me. That'd be a Krakow sausage. I'd use ground meat with a lot of fat, and a large diameter casing. cut into slices. Post pics, let us know how it turns out!
Two recipes below (I've only made the first one):

Krakowska Sausage (Kiełbasa krakowska)

Krakowska sausage is a smoked Polish sausage that contains chunks of lean cured meat

www.meatsandsausages.com

Krakowska Sausage (Kielbasa krakowska krajana)

Krakowska sausage has always been one of the top sellers in Poland

www.meatsandsausages.com

 

[chopsaw]

Those are the 2 formulas I have been looking thru . I'm gonna give it a go this week I think .