Master of the Pit
- Joined Mar 11, 2015
Both the cajun and keilbasa look really good!! Nice job!
First these look great, and you started the post saying you were going to use a mixed package.I decided to do two 1Kg batches, one of the Chaurice and one of Kielbasa.
Thank you. I have never used a store bought mix ever since I started making sausage. A couple of members have sent me their own mixes to try, though.First these look great, and you started the post saying you were going to use a mixed package.
Did you use the already mixed or the recipes that you show.
I have mentioned that this is why I joined , as my wife love Polish /kielbasa sausage. And i want to make it for her.
I really just started to make sausages with the Green Chorizo in the throwdown.
Did you use the same grinding plate for both, I think you said 1/4" and was the Kielbasa real firm or mushy a little. I have bought a few different kinds for Mona the one that Walmart around here sells is Brandt it is way too wet/soft, very dirty look if I bring that home anymore.
Or can that be changed by the amount of water added to the batch when making. Also if you used the package mix ,does it have cure in it ( there I go back asking about cure ). lol
Just wondering thanks
try a sausage from meatsandsausages.com
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