Search found 55 matches
- Sat Apr 27, 2024 22:52
- Forum: Sausages
- Topic: Kiełbasa Chłopska (Peasant Sausage)
- Replies: 3
- Views: 192
Re: Kiełbasa Chłopska (Peasant Sausage)
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. Thanks f...
- Wed Apr 24, 2024 05:48
- Forum: Sausages
- Topic: Kiełbasa Chłopska (Peasant Sausage)
- Replies: 3
- Views: 192
Re: Kiełbasa Chłopska (Peasant Sausage)
Those look gorgeous, thank you for the recipe! I've just put those on my TODO list
So, these are cooked and can obviously be eaten as they are. Is that how they are normally consumed in Poland, or do people also put them on a grill or fry them in a pan?
So, these are cooked and can obviously be eaten as they are. Is that how they are normally consumed in Poland, or do people also put them on a grill or fry them in a pan?
- Wed Feb 21, 2024 12:08
- Forum: Dry Cured Meats and Sausages
- Topic: Cremona Parmigiana and Finocchiona
- Replies: 3
- Views: 5139
Re: Cremona Parmigiana and Finocchiona
Did you vacuum pack them? And if so, how the the vac hold? I vacuum pack them for longer-term storage once they have cured. If I want to keep something for a long time, it goes in the freezer. Otherwise, the salami will last for months in the fridge. I use a normal domestic vacuum sealer (Luvele Su...
- Mon Feb 19, 2024 01:45
- Forum: Dry Cured Meats and Sausages
- Topic: Cremona Parmigiana and Finocchiona
- Replies: 3
- Views: 5139
Cremona Parmigiana and Finocchiona
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 have a...
- Sat Jan 27, 2024 01:33
- Forum: Sausages
- Topic: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
- Replies: 6
- Views: 6187
Re: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
Thanks Michi Sad to see how this forum has died and not very many posts anymore. Maybe time for new management. I don't think new management would make any difference. You can't make people magically appear in a sausage making forum. The most you could do is advertise the existence of this place el...
- Tue Jan 23, 2024 05:25
- Forum: Sausages
- Topic: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
- Replies: 6
- Views: 6187
Re: Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage
That looks bloody great, thanks for the recipe!
- Tue Jan 16, 2024 05:05
- Forum: Dry Cured Meats and Sausages
- Topic: Cervelat - One rendition
- Replies: 1
- Views: 4707
Re: Cervelat - One rendition
That looks great! Good bind, and I like the large chunks of fat.
- Fri Dec 29, 2023 08:44
- Forum: For beginners
- Topic: options in hot climate
- Replies: 2
- Views: 5802
Re: options in hot climate
I'm in a similar climate in Queensland, Australia. I've made lots of fresh sausage, emulsified sausage, dry cured ham, salami, dry-aged beef and pork, and so on. For some projects, I'm limited to winter. In particular, cold smoking is not such a good idea once the temperature goes above 20 ºC or so....
- Tue Dec 26, 2023 12:38
- Forum: Sausages
- Topic: Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic
- Replies: 3
- Views: 9642
Re: Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic
Bear garlic ("Bärlauch" in German, "Ramsons" in English) is a leafy green, not like garlic at all, except in aroma. Think of spinach as far as shape and texture are concerned, and spring onion with strong garlic flavour as far as aroma is concerned.
- Sat Dec 16, 2023 00:59
- Forum: Hyde Park
- Topic: Sausagemaking supply source in Germany?
- Replies: 2
- Views: 30653
Re: Sausagemaking supply source in Germany?
- Sat Dec 16, 2023 00:55
- Forum: Hyde Park
- Topic: Sausagemaking supply source in Germany?
- Replies: 2
- Views: 30653
Re: Sausagemaking supply source in Germany?
- Tue Aug 29, 2023 06:41
- Forum: Smoked pork products
- Topic: Salted, smoked and cooked pork loin.
- Replies: 5
- Views: 11267
Re: Salted, smoked and cooked pork loin.
Michi, I can follow your logic. Just amazed that the quality of the meat can vary that much. My guess would be 3 times failure out of the last 10 with commodity pork. Hmmm… Maybe the meat was injected with water to begin with? If so, I expect that would make a difference. I've made bad experiences ...
- Fri Aug 25, 2023 23:32
- Forum: Smoked pork products
- Topic: Salted, smoked and cooked pork loin.
- Replies: 5
- Views: 11267
Re: Salted, smoked and cooked pork loin.
I have no idea what's happening. But, if the process is pretty much the same each time, the only variable left is the meat, so I'd put it down to that.
Re: Špekáček
Hi Redzed, that would be great, thank you! I can put them through deepl.com and probably get enough of a translation to get by.
Thank you!
Michi.
Re: Špekáček
If you copy and paste the name into Youtube there seems to be some videos on the process but none that I saw were in English. Might give you a better idea of how its made though. Thank you for that! I found a video that lists the ingredients. With that, and Google Translate, I was able to make sens...