Homemade Sausage Making

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Kiełbasa Toruńska – Sausage from Toruń

Last post by redzed « Sat Apr 27, 2024 20:28

by redzed » Sat Apr 27, 2024 20:28 » in Homemade Sausage Making » Sausages

Kiełbasa Toruńska – Sausage from Toruń
Kielbasa Toruńska is a popular and well known sausage named after the city of Toruń, the birth place of Nicholas Copernicus. It is a semi dry sausage with traditional ingredients, intended for a longer shelf life in an unrefrigerated environment. What is...

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Last post by redzed
Sat Apr 27, 2024 20:28
Kiełbasa Chłopska (Peasant Sausage)

Last post by redzed « Sat Apr 27, 2024 20:16
Replies: 2
by redzed » Sun Apr 21, 2024 07:16 » in Homemade Sausage Making » Sausages

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Kiełbasa Chłopska (Peasant Sausage)
Kielbasa Chlopska is a classic Polish kielbasa which defines what many Americans imagine a “kiełbasa” should taste like. In Poland the term “kielbasa” translates to “sausage” and is simply an unmodified noun because there are hundreds of different types and...

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This type of kielbasa can be eaten in many different ways, as is, in a sandwich, heated in water, fried with eggs, added to other dishes with cabbage, beans, soups and so on. Very versatile! If grilling we have to be careful to do it on low heat and not burn because of the nitrite content.

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Last post by redzed
Sat Apr 27, 2024 20:16
Bauernwurst Recipe

Last post by johnmac « Wed Apr 03, 2024 20:52
Replies: 8
by johnmac » Thu Oct 03, 2019 19:19 » in Homemade Sausage Making » Sausages

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Does anyone out there have a proven recipe for Bauernwurst? It's one of my favorite types of sausage in Germany, but I've not had much luck finding recipes online. Thanks in advance.

Mac

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It's taken me a while to come up with something close to what I used to get at the Christmas Market in Esslingen when I lived in Germany. This is what I'm making today.

Per 1 kg pork shoulder:

18g Kosher Salt
2.0g Cure #1

4g Coarse Black Pepper
2g Whole Mustard Seeds
2g Garlic Powder
2g Dried...

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Last post by johnmac
Wed Apr 03, 2024 20:52
Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage

Last post by bolepa « Fri Mar 15, 2024 04:52
Replies: 6
by michi » Tue Jan 23, 2024 05:25 » in Homemade Sausage Making » Sausages

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That looks bloody great, thanks for the recipe! :)

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Unfortunatly all those Favebook groups seem to be taking over.

Fakebook . . . the place for misinformation on almost any subject

Agreed for 100%. I love this forum but stop makin posts for quite some time since I retired and don't make sausages or whole muscle meats... I used to share the...

6 Replies

4787 Views

Last post by bolepa
Fri Mar 15, 2024 04:52
Cremona Parmigiana and Finocchiona

Last post by Butterbean « Tue Mar 05, 2024 21:56
Replies: 3
by michi » Mon Feb 19, 2024 01:45 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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I started a batch of salami on 5 December 23. Cremona on the left (70 mm) and Finocchiona in a smaller 55 mm diameter on the right. This shows the salami after 24 hours of fermentation. The pH ended up at 4.67, with T-SPX as the starter culture.

Cremona Parmigiano and Finocchiona.jpeg

I don't...

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Looks nice.

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3759 Views

Last post by Butterbean
Tue Mar 05, 2024 21:56
Cervelat - One rendition

Last post by michi « Tue Jan 16, 2024 05:05
Replies: 1
by Butterbean » Mon Jan 15, 2024 17:42 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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Sometimes it's good to just return to basics and this was one of those times. Very good sausage and it got rave reviews.

Pork Trimmings 700 g
Lean Beef 200 g
Fatback 100 g

Ingredients

Salt 28 g.
Cure 2 2.5 g
Dextrose 10.0 g
Sugar 5 g.
Ground Black Pepper 3.5 g
Whole Black Pepper 2.0 g...

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That looks great! Good bind, and I like the large chunks of fat.

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Last post by michi
Tue Jan 16, 2024 05:05
Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic

Last post by redzed « Mon Jan 01, 2024 18:57
Replies: 3
by redzed » Wed Dec 20, 2023 08:21 » in Homemade Sausage Making » Sausages

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Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic
While in Poland this past September, I was finally able to get my hands on bear's garlic (Allium ursinum) which grows wild in Europe and Asia. Among it's many uses, it's a popular additive to fresh and smoked Polish...

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When fresh the leaves are much more stronger than dried. Last year I made a small batch or fresh Polish sausage with freshly picked bear's garlic and you could certainly taste it. The dried bear's garlic that I used here is barely noticeable. Notice I used regular garlic as well.

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8521 Views

Last post by redzed
Mon Jan 01, 2024 18:57
options in hot climate

Last post by sambal badjak « Fri Dec 29, 2023 09:17
Replies: 2
by sambal badjak » Fri Dec 29, 2023 07:59 » in Homemade Sausage Making » For beginners

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I've been away for a while.
Moving & building house etc etc

Anyway, I want to start making sausages again, except I got a number of limitations.
Most important one is the temperature and temp control.
I run on solar and have not enough power to control temperature, esp at night (lack of...

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Thanks,
Thanks Michi

I've heard of umai bags and researched them a bit when they just got out.. I had totally forgotten about them. Sounds like a good option for me here
Time to look at them again!

Meanwhile, I gotta look at canadian bacon, bacon and fresh sausages (and biltong)

2 Replies

4454 Views

Last post by sambal badjak
Fri Dec 29, 2023 09:17
Kabanosy Pikantne – Spicy Kabanosy

Last post by redzed « Wed Dec 20, 2023 08:06
Replies: 3
by redzed » Tue Dec 12, 2023 04:55 » in Homemade Sausage Making » Sausages

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Kabanosy Pikantne – Spicy Kabanosy
I made a small test batch of spicy Kabanosy with a bit of heat. Essentially the same ingredients as in classic Kabanosy but with the addition of hot paprika and chili flakes. Turned out very good, and with just the right amount of heat, placing them somewhere...

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It's actually a traditional recipe just with the addition of the paprika and chilli. Make lots, because those things disappear quickly.

3 Replies

25327 Views

Last post by redzed
Wed Dec 20, 2023 08:06
Sausagemaking supply source in Germany?

Last post by michi « Sat Dec 16, 2023 00:59
Replies: 2
by Links » Fri Oct 21, 2022 02:09 » in Other Topics » Hyde Park

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I’ll be moving to northern Germany in a few months. Does anyone have a source for sausage making supplies in Germany?. Fresh fatback and pork casings (bratwurst size) are easy to find in the supermarket but anything else is a mystery. I’m especially interested in finding fermentation starter...

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Does anyone have a source for sausage making supplies in Germany?. Fresh fatback and pork casings (bratwurst size) are easy to find in the supermarket but anything else is a mystery.

Hausschlachtebedarf is a popular online retailer.

Cheers,

Michi.

2 Replies

29313 Views

Last post by michi
Sat Dec 16, 2023 00:59

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