- Oct 9, 2018
- 382
- 538
This is the assortment of Polish sausages I made for Easter this year. They were a hit, and wanted to share.
From 12:00 going clockwise:
Zwyczajna Kilbasa (Regular Sausage)
Biala Kielbasa (White Sausage)
Kabanosy
Kielbasa Szynkowa (Ham Sausage)
This was my first time making the ham sausage. It was a fun project; defiantly the most involved of the group, since I first had to make the ham. It contains 25% emulsified product holding it all together and stuffed into beef bung; it's smoked, and poached. Here’s a close up of it sliced:
Two batches of white sausage were made. One was used for the zurek (a fermented rye flour, white sausage, and potato soup):
From 12:00 going clockwise:
Zwyczajna Kilbasa (Regular Sausage)
Biala Kielbasa (White Sausage)
Kabanosy
Kielbasa Szynkowa (Ham Sausage)
This was my first time making the ham sausage. It was a fun project; defiantly the most involved of the group, since I first had to make the ham. It contains 25% emulsified product holding it all together and stuffed into beef bung; it's smoked, and poached. Here’s a close up of it sliced:
Two batches of white sausage were made. One was used for the zurek (a fermented rye flour, white sausage, and potato soup):