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Post by gardenmoma on Nov 21, 2005 13:04:06 GMT -7
Hi all, I thought it might be appropriate to carry over and start a new topic from Making Polish Recipes Here in the U.S.Here are quotes from Jim and me about making kielbasa at home: from Jim:
I don't us marjoram in my sausage. Lots of garlic, salt, a little sugar and mustard seed, you know the kind that sticks in you teeth. and no beef. And like you say the same ground pork can be used to make Italian and German sausage just different spices. I buy the mushroom buillon from PolishArtCenter.com comes from Poland.from GM:
BTW, Jim, Nancy and others...my Mom always made fresh Kielbasa...not smoked, but dried. She did use marjoram - loved that smell - which is open to debate; some Polish cooks do, others don't.
I, also, have made it...use to do a lot of that sort of thing when the kids were young and I was at home more. And yes, in the thrill of the hunt, a cook can even find appropriate, good-quality casing... Is there anyone else out there who makes his/her own and would like to share some tips / tricks with us? GM
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lily
Freshman Pole
Posts: 45
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Post by lily on Nov 21, 2005 18:36:16 GMT -7
hey guys....lily here..........
my husband makes his regularly - very good and everyone seems to enjoy it - only fresh - never smokes his...........usually pork with garlic, salt and pepper..............he liked the first things Jim talked about - and would ask for the measurements - for the sugar and mustard seed..................say you are making ten pounds. Marjoram a no at this end.
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Post by jimpres on Nov 21, 2005 19:33:23 GMT -7
Lily,
For ten pouinds add two tablespoons of sugar and one small container of mustard seed. It's the one ounce (28gm) size. Let is set overnight after mixing. Fry some up and taste it. Add more mustard seed if you like.
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franek80
Cosmopolitan
From Sea To Shining Sea
Posts: 875
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Post by franek80 on Nov 25, 2005 15:39:25 GMT -7
Fresh Polska Kielbasa
I make my own twice a year,, I buy a couple of pork shoulders and cut them up and then coarse grind them It best to do on a cold day. I pour ice water into my grinder along with the marinated meat seasoned by a lot of garlic, quarter ground pepper and mustard seed,salt. Oh my, what a wonderful aroma that fills the house.. I tried to make kiszka,it was a disaster
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Post by jimpres on Nov 25, 2005 16:54:25 GMT -7
I stopped making kiszka because I can't get blood here. Without it it is not the same.
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nancy
European
Posts: 2,144
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Post by nancy on Nov 25, 2005 19:35:50 GMT -7
the more garlic the better - keeps the vampires away .
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