Kielbasa Krakowska / Szynkowa

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oompappy

Sous Chef
Joined
Apr 30, 2005
Messages
665
Location
Finger Lakes NY
Did an experiment last weekend trying to copy a Smoked Ham Sausage that I
have been buying at a Polish meat market up in Canada. It was a great success
and I will be making up a larger batch soon.

The lean pork meat is cut by hand and mixed with about 10% fine ground
pork fat made into an emulsion. I used Morton's Tender Quick for the cure
and lightly seasoned with white pepper,garlic, coriander, allspice
and nutmeg.

Here's some pics...
(click to enlarge)









 
Looks mighty tasty. Didn't much like the sound of that hand chopped meat. Sure a food processor wouldn't work? How do one go about emulsifying fat in a propa manner? Thanks. Onliest thang I ever had against a sausage labled Polish is nearly all of it is purty bland. I guess them Poles is allergic to red peppa..habs..japs and other such indespensible coola warming food groups:)

bigwheel
 
Curious about a recipe and how it is working for you. It sounds like an interesting project, ham sausage .......... hmmmmmmmmmm
 
Looks tasty. Was the hand cut meat to give it a certain texture? I would echo the sentiment of willing to try the recipe.
 
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