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

Siara,

Can you tell me why the product is chilled so long? 24 hours after first mix, 24 hours after second mix and again after stuffing and prior to smoking?

I have always tried to keep the meat cold during the mixing and stuffing process but have never chilled as in your recipe.

Dave Zac

Chuckwagon speaks the truth about Hickory. In my small patch of paradise we are blessed with Hickory trees. In fact I have named our small farm "Hickory Hill Farm". Funny thing is though, I buy my hickory sawdust. I don't really have a good way to turn the wood into chunks or chips.

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...

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...