Polish Sausage Seasoning
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Planning on making some Polish sausage with a 100% Polish person. Which seasoning would you recommend? The Polish Sausage or W Polish Unit seasoning? Or is the only difference the amount of seasoning received. One is for 1.43 lbs and the other is 5+ lbs of seasoning.
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The Polish Sausage seasoning will seasoning 25 pounds of meat, the W Polish Unit seasoning, seasons 100 pounds of meat. The W Polish also contains MSG where the Polish does not. As for flavor I can’t comment, as I haven’t used either.
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zbigjeff ehat Tex_77 says about batch size is accurate, I’ve
Never tried the W polish so can’t comment on that but the regular polish seasoning is tastyGet more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon That’s exactly the desired positive result I was after (tasty). I thank both Jonathan and Tex_77 for their contribution. Now, go have another good day.
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Jonathon Took the plunge yesterday for the Polish seasoning. Also, expanded the order to include the Hot Italian, Andouille, 30 mm casings and curing salt. Are we going to have some fun when it arrives. Thanks all for your input.
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Jonathon Took the plunge yesterday for the Polish seasoning. Also, expanded the order to include the Hot Italian, Andouille, 30 mm casings and curing salt. Are we going to have some fun when it arrives. Thanks all for your input.
zbigjeff also you may want to check out Stanley Marianski’s book regarding Polish sausage. I started making it with my family and now continue that tradition with my brothers. We make both fresh and smoked and we use what I think Mariański calls an herbal pepper. I think its make up is dependent on regional preferences. One of our main additions is mustard seed.
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zbigjeff also you may want to check out Stanley Marianski’s book regarding Polish sausage. I started making it with my family and now continue that tradition with my brothers. We make both fresh and smoked and we use what I think Mariański calls an herbal pepper. I think its make up is dependent on regional preferences. One of our main additions is mustard seed.
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zbigjeff whole. I am on the road right now, but I can take a look at my recipe and give you what I have. I should be home by tomorrow. I know we use more marjoram an garlic to what we like. The mustard see give it a little pop while eating.
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zbigjeff whole. I am on the road right now, but I can take a look at my recipe and give you what I have. I should be home by tomorrow. I know we use more marjoram an garlic to what we like. The mustard see give it a little pop while eating.
YooperDog Thank you for the valued input. Have a safe trip.
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To add to the conversation, Rytek Kutas also has a simple and well-regarded recipe. You can find it around the internet, but it’s also worth getting his book if you don’t already have it.
I’m eager to see your recipe, YooperDog. It’s always fun to see what other folks do. I have a fair amount of dry mustard (ground) in my “house” sausage, as well.
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My fresh Polish recipe is a mix of Kutas and Marianski’s. I don’t use any beef, I have in the past, but have some relatives that are unable to eat beef. I have thought about venison but haven’t pulled the trigger on that yet. So all pork and nobody has yet to notice.
10Kg various cuts of pork
-2kg lean grind through 13 mm plate
-8kg fatty (~30%) grind through 10 mm plate
If using a packaged seasoning mix follow those instructions and adjust to your preference. I typically add additional garlic, coarse ground black pepper, marjoram and whole mustard seed. I have used granulated garlc in the past, but have been getting better results using fresh and tossing in when grinding.My personal recipe for 10kg
- 150-200g salt, I am trying to reduce
- 15-20g coarse black pepper
- 10-20g garlic, variety dependent
- 15-20g marjoram
- 20-35g whole mustard seed
- ~2 pints ice water/6% in relation to meat block weight
Mix well and stuff into 32-36 hog casings or smaller for if going to link for grilling. Hang to dry for drying, 15-30 minutes and remove air pockets.
I simmer the sausage until done, eat. Or toss on the grill or bake in the oven after simmering, for browning and a nice snap. The broth can be saved for biały bortsch/żurek.
Hope this helps. Still working on the baleron recipe. To many pokers in the fire for the next four weeks.
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I like that recipe, YooperDog . I’ve been concerned about using fresh garlic because I was concerned about keeping the flavor consistent, but I also imagine we wouldn’t care if it got overdone from time to time.
Thanks!
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I like that recipe, YooperDog . I’ve been concerned about using fresh garlic because I was concerned about keeping the flavor consistent, but I also imagine we wouldn’t care if it got overdone from time to time.
Thanks!
TexLaw I found that if I package and freeze it the fresh garlic flavor seems to hold up better. The granulated works okay if I cook it up right away, but seems to fade in the freezer. Maybe it is me LOL. We like a bit of garlic to keep the vampires away and there are some garlic’s out there that have some punch.
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TexLaw I found that if I package and freeze it the fresh garlic flavor seems to hold up better. The granulated works okay if I cook it up right away, but seems to fade in the freezer. Maybe it is me LOL. We like a bit of garlic to keep the vampires away and there are some garlic’s out there that have some punch.
YooperDog Regarding the garlic. The people who make Slovenian sausage the correct way, they grind the garlic, blanch it wrapped in cheese cloth and hot water, then squeeze the juice into the sausage mixture (and throw away the ground garlic). You can smell those sausages across the county. When one uses granulated garlic in any recipe (sausage stuffing or other dishes), you need to add more than normally required to retain the high garlic flavor.
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My fresh Polish recipe is a mix of Kutas and Marianski’s. I don’t use any beef, I have in the past, but have some relatives that are unable to eat beef. I have thought about venison but haven’t pulled the trigger on that yet. So all pork and nobody has yet to notice.
10Kg various cuts of pork
-2kg lean grind through 13 mm plate
-8kg fatty (~30%) grind through 10 mm plate
If using a packaged seasoning mix follow those instructions and adjust to your preference. I typically add additional garlic, coarse ground black pepper, marjoram and whole mustard seed. I have used granulated garlc in the past, but have been getting better results using fresh and tossing in when grinding.My personal recipe for 10kg
- 150-200g salt, I am trying to reduce
- 15-20g coarse black pepper
- 10-20g garlic, variety dependent
- 15-20g marjoram
- 20-35g whole mustard seed
- ~2 pints ice water/6% in relation to meat block weight
Mix well and stuff into 32-36 hog casings or smaller for if going to link for grilling. Hang to dry for drying, 15-30 minutes and remove air pockets.
I simmer the sausage until done, eat. Or toss on the grill or bake in the oven after simmering, for browning and a nice snap. The broth can be saved for biały bortsch/żurek.
Hope this helps. Still working on the baleron recipe. To many pokers in the fire for the next four weeks.
YooperDog Wow, that sounds amazing. In addition, your use of the “water after simmering” is definitely the old fashioned way (and I can say, the correct way). People in both Poland and Slovenia (Maybe others also. But, personally know those two.) did it that way because they never wasted anything. Then, people wonder why their dish doesn’t taste “authentic”. You have produced the reason. Yay for you.
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My fresh Polish recipe is a mix of Kutas and Marianski’s. I don’t use any beef, I have in the past, but have some relatives that are unable to eat beef. I have thought about venison but haven’t pulled the trigger on that yet. So all pork and nobody has yet to notice.
10Kg various cuts of pork
-2kg lean grind through 13 mm plate
-8kg fatty (~30%) grind through 10 mm plate
If using a packaged seasoning mix follow those instructions and adjust to your preference. I typically add additional garlic, coarse ground black pepper, marjoram and whole mustard seed. I have used granulated garlc in the past, but have been getting better results using fresh and tossing in when grinding.My personal recipe for 10kg
- 150-200g salt, I am trying to reduce
- 15-20g coarse black pepper
- 10-20g garlic, variety dependent
- 15-20g marjoram
- 20-35g whole mustard seed
- ~2 pints ice water/6% in relation to meat block weight
Mix well and stuff into 32-36 hog casings or smaller for if going to link for grilling. Hang to dry for drying, 15-30 minutes and remove air pockets.
I simmer the sausage until done, eat. Or toss on the grill or bake in the oven after simmering, for browning and a nice snap. The broth can be saved for biały bortsch/żurek.
Hope this helps. Still working on the baleron recipe. To many pokers in the fire for the next four weeks.
YooperDog Will definitely kick up the mix with your additional seasonings recommendation. Mix arrives today and the stuffing/creating is not far behind. Thanks for added notes.
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YooperDog Regarding the garlic. The people who make Slovenian sausage the correct way, they grind the garlic, blanch it wrapped in cheese cloth and hot water, then squeeze the juice into the sausage mixture (and throw away the ground garlic). You can smell those sausages across the county. When one uses granulated garlic in any recipe (sausage stuffing or other dishes), you need to add more than normally required to retain the high garlic flavor.
zbigjeff I have read about that process with the garlic before, had some wonderful sausages from that part of the world from folks making them from family recipes handed down over countless generations. I noticed that with the granulated garlc when I switched because ithe store only had granulated. I assumed it was similar to using kosher salt and table salt. Always had to add more more after the initial taste test. Thanks for the update and good luck with the Polish sausage. I assumed that you were making fresh not smoked.
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We will be adding “pink” to the whole batch. 3/4 fresh and 1/4 smoked. Makes it much easier in the end. Will advise the end result. Still waiting on the seasoning. Coming soon. Thanks again for your valued input to the process.
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We will be adding “pink” to the whole batch. 3/4 fresh and 1/4 smoked. Makes it much easier in the end. Will advise the end result. Still waiting on the seasoning. Coming soon. Thanks again for your valued input to the process.
zbigjeff My favorite of the two is smoked. We use fresh for special events and certain holidays. Always with ćwikła and maybe kraut. Smacznego.
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My fresh Polish recipe is a mix of Kutas and Marianski’s. I don’t use any beef, I have in the past, but have some relatives that are unable to eat beef. I have thought about venison but haven’t pulled the trigger on that yet. So all pork and nobody has yet to notice.
10Kg various cuts of pork
-2kg lean grind through 13 mm plate
-8kg fatty (~30%) grind through 10 mm plate
If using a packaged seasoning mix follow those instructions and adjust to your preference. I typically add additional garlic, coarse ground black pepper, marjoram and whole mustard seed. I have used granulated garlc in the past, but have been getting better results using fresh and tossing in when grinding.My personal recipe for 10kg
- 150-200g salt, I am trying to reduce
- 15-20g coarse black pepper
- 10-20g garlic, variety dependent
- 15-20g marjoram
- 20-35g whole mustard seed
- ~2 pints ice water/6% in relation to meat block weight
Mix well and stuff into 32-36 hog casings or smaller for if going to link for grilling. Hang to dry for drying, 15-30 minutes and remove air pockets.
I simmer the sausage until done, eat. Or toss on the grill or bake in the oven after simmering, for browning and a nice snap. The broth can be saved for biały bortsch/żurek.
Hope this helps. Still working on the baleron recipe. To many pokers in the fire for the next four weeks.
YooperDog I used that recipe with minor changes yesterday at the shop and it went over very well. I liked that the recipe was already calling for my standard amount of pork so it was easy to adapt from my other recipes and ratios. We use the 35-38 mm casings for sausages that average over 1/3 lb. each.
180 grams plain salt
20 g cracked pepper
20 g dried minced roasted garlic
15 g dried Basil (I was out of Marjoram)
35 g Yellow Mustard seed
600 ml Ice cold waterI can easily see this one being a regular item that we offer. I thought the garlic level was perfect and overall I’d call it a ‘mild’ sausage. By comparison we offer a garlic & chive based brat that calls for 110 grams of the dried garlic…it’s no joke and one of our most popular items.
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