quote is fixed Now what concerns photos, try to download them again ( I guess digital camera ).
Then pay attention to the destination folder, it should be the same as previous.

Chuckwagon, good to see you back.

Trosky wrote:I made some summer sausage using your recipe and it was really good

Where is the recipe and photos

Wow , this looks very nice & professional.
Congratulations to both of you, excellent work.
Where should I send my order?

Trosky wrote:Is there somewhere on the web I can go to learn how to post pictures?

Sure, here you go.
http://www.youtube.com/watch?v=JvvxraciwvI

Hi Trusky, I was a bit busy recently, but for next 2 weeks should be able to post some recipes ( I hope :wink: ) Soon we will have some experienced pro to join our forum, so we will be able to share some more knowledge. Regarding school, well, maybe it is to early to say, but we also do some work in...

In Poland we call it "wątrobianka", and as chudziak rightly potted, it is not typical sausage. Here we have the recipe taken from family books of our colleague Bagno ( very experienced professional) : Ingredients: 1.5 kg of skwarki *-see below 0.5 kg of pork liver 0.1 kg of onion Spices: Salt and pe...

In Poland we call them rabbits and make sausages from them

Dave Zac, you add cure solution to the meat and cure the product in the fridge for this 2 x 24 h before stuffing. Many sausage recipes requires to cure you meat for 24 to 72 hours.

For total of 5 kg A. INGREDIENTS: 1. Meat from whole chicken (3-5 whole chicken ) B. SPICES AND OTHER MATERIALS: I. SPICES: a) Used for curing: 1. peklosól - 0,10 kg 2. water 0,5 litre 3. white sugar 0,010kg b) Added during production: 1. salt +/- 0,005 kg 2. black pepper - 0,005 kg 3. freshly grind...

Hi Siara, Do you think some of the Polish members of this forum would like to have some other recipes from around the world. Yes, even if this is a bit silent here right now, just post some interesting recipes. I'll encourage our polish forum members for bigger activity here. For couple of weeks no...

Sure, I'll post the recipe later today. I hope you will like it.
What kind of smoker you have?

Chuckwagon, this is very kind of you. This picture, is not actually mine but made by one of our polish forum members. I do have vertical stuffer, but still thanks for your kind help offer.

spud, do you want smoked sausage or you don't have any possibilities to smoke?
Below 2 photos of our polish forum members

Chuckwagon's question from another topic here refers to below pictures of kabanosy, made by EAnna. http://images37.fotosik.pl/167/cc81f496b515ee6dmed.jpg http://images40.fotosik.pl/167/470dd23e5a43c781med.jpg I noticed quite a large percentage of fat in the meat stick. Do you happen to know how much...

Chuckwagon wrote:I noticed quite a large percentage of fat in the meat stick. Do you happen to know how much was used?

Chuckwagon, I'll answer in the "Stan Marianski's delicious "Kabanosy"" topic, so we keep all recipes tips and tricks in one place.