Search found 3840 matches
- Mon Jan 01, 2024 18:57
- Forum: Sausages
- Topic: Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic
- Replies: 3
- Views: 7496
Re: Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic
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.
- Wed Dec 20, 2023 08:21
- Forum: Sausages
- Topic: Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic
- Replies: 3
- Views: 7496
Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic
https://i.imgur.com/ltYaX2M.jpg 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...
- Wed Dec 20, 2023 08:06
- Forum: Sausages
- Topic: Kabanosy Pikantne – Spicy Kabanosy
- Replies: 3
- Views: 21108
Re: Kabanosy Pikantne – Spicy Kabanosy
It's actually a traditional recipe just with the addition of the paprika and chilli. Make lots, because those things disappear quickly.
- Tue Dec 12, 2023 04:55
- Forum: Sausages
- Topic: Kabanosy Pikantne – Spicy Kabanosy
- Replies: 3
- Views: 21108
Kabanosy Pikantne – Spicy Kabanosy
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 betw...
- Tue Dec 12, 2023 04:35
- Forum: Offal products
- Topic: Salceson Delikatesowy – Deli Style Headcheese
- Replies: 0
- Views: 23350
Salceson Delikatesowy – Deli Style Headcheese
https://i.imgur.com/lkIQeXR.jpg?1 https://i.imgur.com/Gw0Urgk.jpg?2 Salceson Delikatesowy – Deli Style Headcheese. This is a deli style salceson (head cheese stuffed into a casing) made with 2 large ham hocks, 2 beef tongues and additional defatted pork skins. Meats were cured in an 8% brine for 7 ...
- Tue Dec 12, 2023 04:20
- Forum: Sausages
- Topic: Kielbasa debowiecka & szynkowa
- Replies: 2
- Views: 17487
Re: Kielbasa debowiecka & szynkowa
Hey Butterbean great to hear from you! Those are sure lean sausages! I have friends that avoid fat for one reason or another and would love that type of kielbasa. Since szynkowa is made from "szynka" (green ham), and yours is made from the polędwica (loin), so the name would be "kielbasa polędwicowa...
- Thu Nov 02, 2023 06:09
- Forum: Recipes from around the world
- Topic: Recipe Section vs Polish Section
- Replies: 5
- Views: 21252
Re: Recipe Section vs Polish Section
I really can't help you with that. From what remember, it was fairly easy to register but they recently changed their platform an reorganized it considerably. If you are looking at particular recipe, let me know and I'll lift it out for you.
- Thu Nov 02, 2023 06:03
- Forum: Sausages
- Topic: Kielbasa Czosnkowa - Garlic Sausage
- Replies: 5
- Views: 15802
Re: Kielbasa Czosnkowa - Garlic Sausage
Hi Spud, welcome back! Sugar is definitely not an essential agreement in most Polish sausages. Even so when some recipes include sugar. the amount is usually small, 1-3g per kilo of meat. I include sugar occasionally to balance out the flavour especially when a sausage is heavily spiced such as this...
Re: Špekáček
Sorry for the late reply, but if you are still searching for Špekáček I cans send you a few, but they are all in Czech.
- Fri Jul 21, 2023 06:11
- Forum: Hyde Park
- Topic: We are back!
- Replies: 5
- Views: 19584
We are back!
Apologies for the lengthy period of time that the forum was offline. The Polish language forum has now been transferred to a different platform and there were issues with the changes in bringing the English language forum as an adjunct to to the main forum. We are now back in business and want to he...
- Sun Jun 04, 2023 16:01
- Forum: Dry Cured Meats and Sausages
- Topic: Frankfurts - never again
- Replies: 19
- Views: 37572
Re: Frankfurts - never again
The shaft on my Chinese bowl cutter seized up and it was out of commission for over a year. I finally found someone who was able to replace the bearings and it's working again. Have to make some wieners soon as it's grillin' season!
- Sun Jun 04, 2023 15:51
- Forum: Dry Cured Meats and Sausages
- Topic: Lonzino & Breasola
- Replies: 2
- Views: 18240
Re: Lonzino & Breasola
Lookin' good! The case hardening is negligible.
- Mon May 29, 2023 20:30
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese with Cannabis
- Replies: 7
- Views: 8840
- Thu Mar 30, 2023 04:42
- Forum: Dry Cured Meats and Sausages
- Topic: Spianata Romana
- Replies: 32
- Views: 35247
Re: Spaniata Romana
Hi Redzed, just came across this post. I have been wanting to make one of these for years, but reluctant because of the risk of having to chuck such a big amount of meat. After seeing your success, I think I will finally try it. By the way, the correct name is spianata and not spaniata. Cheers!! I'...
- Thu Mar 30, 2023 04:28
- Forum: Curing chambers and Related Equipment
- Topic: Time to get things going again
- Replies: 3
- Views: 10597
Re: Time to get things going again
Hope things work out with the chamber. Dry run results are never the same as when the chamber os loaded with product. I've also had mine hibernating since last summer and am in the process of getting it going againt this weekend. Will be hanging a couple of coppas, a lonza and three different salami...