Do the good people of Poland have any family recipes for a liver sausage or liver and organ meat sausage? I have been given some beef and pork liver, heart, and tongue and I have some venison liver and heart in the freezer too. I think this would make a good sausage or pate.
Dave Zac
Search found 335 matches
- Fri Apr 23, 2010 14:46
- Forum: Offal products
- Topic: Liver sausage
- Replies: 28
- Views: 40080
- Wed Apr 21, 2010 01:35
- Forum: Sausages
- Topic: [BEL] Chicken sausage
- Replies: 6
- Views: 9265
- Wed Apr 21, 2010 01:25
- Forum: For beginners
- Topic: Happy To Help If I Can
- Replies: 39
- Views: 32666
- Sun Apr 18, 2010 01:55
- Forum: For beginners
- Topic: Chicken & his fat /skin
- Replies: 17
- Views: 14235
Well, I'm not from Poland but I have had success making chicken sausage. I have made Chicken Feta Spinach and a chicken apple sausage. Skin is always left in a pretty high ratio for proper fat content. I raised the chickens myself that I used so I know there were no additives or hormones. Perhaps th...
- Sun Apr 18, 2010 01:50
- Forum: Smoked pork products
- Topic: Canadian Bacon
- Replies: 5
- Views: 8546
Isn't Canadian bacon always smoked Chuckwagon? Does your recipe assume one will use liquid smoke? You don't talk about applying the smoke in the smokehouse. If the loin is cured, but not smoked it is usually rolled in corn meal (peameal bacon). In my younger days I had some pretty good peameal bacon...