Polish or Kielbasa sausage recipes

[BEL]

I make a lot of sausage during the year and am always looking for authentic ethnic recipes. I have made Ironniggins polish sausage with gin and it was quite good, one of the best. Batt gave me a great Coburger brat recipe. I made a basic Polish sausage a couple of weeks ago which was pretty good. I would like to explore more types Polish sausages and am hoping there are some sausage makers on here with Polish origins. My background is German. I can look up Polish sausage online and in recipe books but I would like one of you who have made some to respond. Can you help me out? BEL

[35 whelen]

Mmmm I just got a craving from my youth, my buddy was polish and used to make Polish sausage dish that was just excellent .

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[sns2]

sns2’s Garlic Sausage Recipe – 10lbs
Ingredients: (Based on a 10 lb batch.)
•5 lbs of fatty ground pork (if you go to T&T they sell fat if you need some)
•5 lbs of lean ground venison/moose/elk
•1.5 cups ice water
•4 Tbsp of Kosher Salt
•1 Tbsp of White Sugar
•1.5 Tbsp (heaping) Course Black Pepper (butchers grind)
•3 large clove minced fresh garlic
•2 tsp (heaping) Marjoram (rubbed)
•4 tsp Cayenne
•2 tsp Cure #1
•1/3 Cup Mustard Seed (optional)

[BEL]

Thanks very much. I like the addition of cayenne, and lots of it. BEL

[wildwoods]

Originally Posted by sns2

sns2’s Garlic Sausage Recipe – 10lbs
Ingredients: (Based on a 10 lb batch.)
•5 lbs of fatty ground pork (if you go to T&T they sell fat if you need some)
•5 lbs of lean ground venison/moose/elk
•1.5 cups ice water
•4 Tbsp of Kosher Salt
•1 Tbsp of White Sugar
•1.5 Tbsp (heaping) Course Black Pepper (butchers grind)
•3 large clove minced fresh garlic
•2 tsp (heaping) Marjoram (rubbed)
•4 tsp Cayenne
•2 tsp Cure #1
•1/3 Cup Mustard Seed (optional)

The best recipes are simple. Good post!

[BEL]

Wildwoods, you are correct regarding simplicity. My uncle taught my brother and I how to make sausage and his recipe is one of the best I have ever had. Many of the Hill country Texas sausage houses use the same recipe as my uncle. Salt, pepper, garlic and little else. BEL

[sns2]

Originally Posted by BEL

Thanks very much. I like the addition of cayenne, and lots of it. BEL

You try my recipe and tell me how it turns out. Be sure to add the mustard seed, as it gives a nice bite when they pop in your mouth.

[The Cook]

Originally Posted by sns2

sns2’s Garlic Sausage Recipe – 10lbs
Ingredients: (Based on a 10 lb batch.)
•5 lbs of fatty ground pork (if you go to T&T they sell fat if you need some)
•5 lbs of lean ground venison/moose/elk
•1.5 cups ice water
•4 Tbsp of Kosher Salt
•1 Tbsp of White Sugar
•1.5 Tbsp (heaping) Course Black Pepper (butchers grind)
•3 large clove minced fresh garlic
•2 tsp (heaping) Marjoram (rubbed)
•4 tsp Cayenne
•2 tsp Cure #1
•1/3 Cup Mustard Seed (optional)

Best recipe ever. A favourite of mine and easy to make.

[sns2]

Originally Posted by The Cook

Best recipe ever. A favourite of mine and easy to make.

Pretty standard, but I like just about everything to tingle my tongue a bit, so I added cayenne and mustard seed.

[tallieho]

Venison polish sausage BAsed /brokedown formula 4kg/10lbs amount
70% elk or venison
30% bellies or fatty pork shoulder

44gr of salt
8gr of sugar
5grms of coarse blk pepper
2grms of Mace
2 grms grnd Coriander
1 grm of Caraway seed
4 grms crushed Garlic [fresh]
40 grms non fat milk [powdered]

For those oldtimers in Calgary.This was used in Empire meats,in Bridgeland.Before the General hospital came down

[sns2]

Originally Posted by tallieho

Venison polish sausage BAsed /brokedown formula 4kg/10lbs amount
70% elk or venison
30% bellies or fatty pork shoulder

44gr of salt
8gr of sugar
5grms of coarse blk pepper
2grms of Mace
2 grms grnd Coriander
1 grm of Caraway seed
4 grms crushed Garlic [fresh]
40 grms non fat milk [powdered]

For those oldtimers in Calgary.This was used in Empire meats,in Bridgeland.Before the General hospital came down

Looks great. Gonna give this a whirl

[wildwoods]

Originally Posted by sns2

Pretty standard, but I like just about everything to tingle my tongue a bit, so I added cayenne and mustard seed.

I love lots of mustard seed in my summer sausage. It's a great texture

[Lefty-Canuck]

Anyone have a smoked garlic bratwurst recipe?

LC

[dagoat_1]

Look up Rytek Kutas's book. My Father cherishes his first edition and I have copied many recipes from it. Not one has disappointed.

[sns2]

Originally Posted by dagoat_1

Look up Rytek Kutas's book. My Father cherishes his first edition and I have copied many recipes from it. Not one has disappointed.

100% agree ^^^