https://i.imgur.com/llqTRRa.jpg Kiełbasa Chłopska (Peasant Sausage) Kielbasa Chlopska is a classic Polish kielbasa which defines what many Americans imagine a “kiełbasa” should taste like. In Poland the term “kielbasa” translates to “sausage” and is simply an unmodified noun because there are hundr...

When fresh the leaves are much more stronger than dried. Last year I made a small batch or fresh Polish sausage with freshly picked bear's garlic and you could certainly taste it. The dried bear's garlic that I used here is barely noticeable. Notice I used regular garlic as well.

https://i.imgur.com/ltYaX2M.jpg Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic While in Poland this past September, I was finally able to get my hands on bear's garlic (Allium ursinum) which grows wild in Europe and Asia. Among it's many uses, it's a popular additive...

It's actually a traditional recipe just with the addition of the paprika and chilli. Make lots, because those things disappear quickly.

Kabanosy Pikantne – Spicy Kabanosy I made a small test batch of spicy Kabanosy with a bit of heat. Essentially the same ingredients as in classic Kabanosy but with the addition of hot paprika and chili flakes. Turned out very good, and with just the right amount of heat, placing them somewhere betw...

https://i.imgur.com/lkIQeXR.jpg?1 https://i.imgur.com/Gw0Urgk.jpg?2 Salceson Delikatesowy – Deli Style Headcheese. This is a deli style salceson (head cheese stuffed into a casing) made with 2 large ham hocks, 2 beef tongues and additional defatted pork skins. Meats were cured in an 8% brine for 7 ...

Hey Butterbean great to hear from you! Those are sure lean sausages! I have friends that avoid fat for one reason or another and would love that type of kielbasa. Since szynkowa is made from "szynka" (green ham), and yours is made from the polędwica (loin), so the name would be "kielbasa polędwicowa...

I really can't help you with that. From what remember, it was fairly easy to register but they recently changed their platform an reorganized it considerably. If you are looking at particular recipe, let me know and I'll lift it out for you.

Hi Spud, welcome back! Sugar is definitely not an essential agreement in most Polish sausages. Even so when some recipes include sugar. the amount is usually small, 1-3g per kilo of meat. I include sugar occasionally to balance out the flavour especially when a sausage is heavily spiced such as this...

Sorry for the late reply, but if you are still searching for Špekáček I cans send you a few, but they are all in Czech.

Apologies for the lengthy period of time that the forum was offline. The Polish language forum has now been transferred to a different platform and there were issues with the changes in bringing the English language forum as an adjunct to to the main forum. We are now back in business and want to he...

The shaft on my Chinese bowl cutter seized up and it was out of commission for over a year. I finally found someone who was able to replace the bearings and it's working again. Have to make some wieners soon as it's grillin' season!

Lookin' good! The case hardening is negligible.

snagman wrote: ↑

Sun May 28, 2023 07:01

Doesn't the size prohibit lighting these, and reduced lung capacity of the elderly…….

I think you'd have to be pretty stoned to try lighting a salami!

Hi Redzed, just came across this post. I have been wanting to make one of these for years, but reluctant because of the risk of having to chuck such a big amount of meat. After seeing your success, I think I will finally try it. By the way, the correct name is spianata and not spaniata. Cheers!! I'...