Is that polish "sausage" or polish Kielbasa? I am a Pole and there is a big difference. This is Polish Kielbasa I made and smoked using our passed down family recipe.
I'm a Bohunk and you're right, there is a big difference. It's Polish Kielbasa. Yours looks awesome!
Wow! That's good looking stuff! We've got a pig that has a date coming up with the butcher in the next couple of weeks or so. They do a really good job with everything, but we've decided that this time around instead of them making the sausage, we are going to have them just grind the sausage meat and we'll blend our own as we want, the way we want. We usually "doctor" what they make anyway, but if it's already breakfast or Italian sausage there's only so much you can do with it. So we're going to give it a try this way. If the grinding is all done, that's 2/3 the battle. A few posts back, you mentioned that you run five freezers (I think). Made me laugh because I run four. When my electric bill comes they tell me that I'm "using 20% more electricity than my nearest neighbors." Big deal! They're spending 80% more at the supermarket and they don't know what they're eating!
That's some real production Sharps. You take orders? Rg
Sure, here's my recipe. Mix in a gallon zip lock bag. 1/2 cup Brown sugar1/4 cup kosher salt And then I add one spice jar (the ones you get at the dollar store for a buck a piece, 5" tall x 2" diameter) each of the following:Chili powderPaprikaGarlic powderOnion powderGround black pepperIt makes quite a bit, so just use what you need, close the bag and keep the rest for later. Also good on pork and chicken. Enjoy.
Hope you like it Mac.