Homemade Sausage Making

I know I am on the wrong side of the pond but I have an old Polish lady that still walks about does chores etc. that is turning 94 on the 13th. She is a war orphan that was smuggled out and ended up living the rest of her life in various places in Africa.Would love to get her one for her birthday. I also want to make her something out of my new book.(Arrived one month after I ordered it.)

Hey Maz ol' friend,
I didn't know there was such a thing as the wrong side of the pond. You just water your horses on the "other side of the creek" from most of the buckaroos here. And your mail takes longer to reach an ol' sharpshooter like you.

I'll be glad to send you a calendar as soon as I receive them. Wow, it sounds like your Polish lady friend had a rough life as many of the Poles did during and following that damned war. Please give her our best and kindest regards. Then make her some special Metka (spreadable sausage). If you need the recipe, shoot me a message. Always glad to help if I can.
Oh, and Colin, remember to send me your mailing address so I can send the calendar.
Keep grindin', smokin', and chewin' ol pal.
Best Wishes,
Chuckwagon

You must have read my mind was about to ask for suggestions.The Metka is that the one on page 392 in the quality meats book?

Maz, that's a good one for sure! My clan of renegades are Swiss, so we use a little juniper berry in our "Mettwurst". I don't believe the Polish folks put juniper berry in Metka. We'll have to ask Siara about this one.

Keep grindin' and smilin' Maz.
Best Wishes,
Chuckwagon

No, we do not But when we smoke "mysliwska" or "jalowcowa" we add juniper to wood chips, so the smoke flavor gives beautiful aroma to the sausage. We need to split this topic, as it started to be about "metka" . I'll do it tomorrow. Let me also see if I can post "metka" recipe

Metka lososiowa.

A. Ingredients:
1. Beef kl. II or III cured - 1 kg (18-21g peklosol; cure time 3 days )
2. Pork belly without skin not cured - 4 kg
B. Spices and other materials:
I. Spices:
a) used during curing process:
1. Peklosol - 0,07 - 0,08 kg (depend from your taste)
b) added during production:
1. Black pepper - 0,0085 kg
2. Dried peper - 0,005 kg
3. Nutmeg - 0,003 kg
If you do not have nutmeg, use twice as much mustard seeds.
II. Additional materials:
1. ** casing +/- 40 mm.
2. Butchers twine nr 3.
C. Ingredients after proccesing:
Pork belly and beef kl. II or III grinded on 2 mm plate minimum 2 times.
D. Finished product:
Sausage in ** casing about. 20-25 cm length.

Metka łososiowa :

1. Cutting and curing:
Skinless pork belly should be diced to 5-6 cm cubes manually or machine diced i and cured (see cure qty above ) for 48 hours in temp of 4-6 C.
2. Grinding:
As above, during process spices should be added.
3. Mixing:
Pork belly and beef II or III grind 2 times on 2 mm plate*** mix gently , do not add water.
4. Stuffing:
Stuff ** casings.
5. Balancing taste:
Put sausage in fridge for 12 h temp. +/- 10 C. and relative humidity of 85-90%.
6. Smoking:
Cold smoke for 10-12 h.
7. Cooling:
Cool on air to reach temp. below 12 C.

** colagenic, cellulose or other type sausage casings suitable for smoking
***To facilitate this, you can first grind on 8-20 mm plate. Please remember that the blade and plate should be sharp.

A voila, bon apetit.

Original recipe can be found here : http://wedlinydomowe.pl/articles.php?id=19

That is incredible Siara!
What craftmanship. I can just imagine the flavor. Thank you for sharing.

Maz, what you you think of that one! I'll be your Polish lady friend would love it!

Best Wishes,
Chuckwagon

Just what I am going to do I like the idea of the nutmeg.The Metka Salmon Style has Nutmeg, I assume the "dried peper"is paprika.
I will post as I go, busy with the Mettwurst have made the marinade of Juniper in Vodka can"t wait to sample that one.Was given some by a German friend to taste and loved it, I think with the juniper it might just be one step better.