Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do i make sour sausage(polish sausages)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do i make sour sausage(polish sausages)?),it will help you,my kids.
I AM TRYING TO MAKE SOUR SAUSAGE (POLISH SAUSAGE) I USE TO GET WHEN I LIVE IN CHICAGO IN THE 60S, ALL I KNOW IT WAS CALL SOUR SAUSAGE.I AM TRYING TO MAKE SOME WITH PICKLING SPICES. THANK YOU FOR YOUR HELP.
Answer:
POLISH SAUSAGE
Ingredients
(1SERVING)
2 lb Pork butt or shoulder 1/4 t Dried basil
2 t Salt 1/4 t Garlic powder
Black pepper to taste 1/4 t Mustard seeds
1/2 t Dried marjoram 1/3 c Plus 1 t ice-cold water
Instructions
Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a
meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be about
1:3 if you can. Put pork in a large stainless or ceramic crock or bowl. Mix
the dry spices in a small bowl. Using your hands, toss the meat while
adding the spices a small amount at a time. When half the spices are in,
add half the ice water. Mix keeping the meat as loose as possible. Add
remaining spices & water as above. At this point you may fry a small patty
of the meat to test for seasonings. Adjust if necessary. Refrigerate the
sausage mix overnight. You may check for seasonings again the next day (but
be careful! You'll be tempted to fry it all right then and eat it up!)
Stuff the mix into about 5' of rinsed casings, tying off about 8" lengths.
You may grill, steam or fry the sausages as you prefer.
SWEET POLISH SAUSAGE
INGREDIENTS
2 pounds kielbasa sausage, cut into 1 inch pieces
1/3 cup Worcestershire sauce
1 tablespoon fresh lemon juice
1 onion, chopped
1/2 cup brown sugar
2 dashes hot pepper sauce
2/3 cup water
DIRECTIONS
Place sausage in a large saucepan. Add water to cover and simmer over low heat for 1 hour. Drain, remove sausage and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In the same saucepan combine the Worcestershire sauce, lemon juice, onion, sugar, hot pepper sauce and water. Bring all to a boil, stirring. Place reserved sausage in a 9x13-inch baking dish and cover it with the sauce mixture.
Bake at 350 degrees F (175 degrees C) for 1 hour.
My husband is polish is polish, so try this:
3 pounds pork shoulder, trimmed and cubed
1 clove garlic
1 tablespoon salt
ground black pepper to taste
sausage casings
DIRECTIONS
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do i make sour sausage(polish sausages)?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do i make sour sausage(polish sausages)?),it will help you,my kids.
I AM TRYING TO MAKE SOUR SAUSAGE (POLISH SAUSAGE) I USE TO GET WHEN I LIVE IN CHICAGO IN THE 60S, ALL I KNOW IT WAS CALL SOUR SAUSAGE.I AM TRYING TO MAKE SOME WITH PICKLING SPICES. THANK YOU FOR YOUR HELP.
Answer:
POLISH SAUSAGE
Ingredients
(1SERVING)
2 lb Pork butt or shoulder 1/4 t Dried basil
2 t Salt 1/4 t Garlic powder
Black pepper to taste 1/4 t Mustard seeds
1/2 t Dried marjoram 1/3 c Plus 1 t ice-cold water
Instructions
Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a
meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be about
1:3 if you can. Put pork in a large stainless or ceramic crock or bowl. Mix
the dry spices in a small bowl. Using your hands, toss the meat while
adding the spices a small amount at a time. When half the spices are in,
add half the ice water. Mix keeping the meat as loose as possible. Add
remaining spices & water as above. At this point you may fry a small patty
of the meat to test for seasonings. Adjust if necessary. Refrigerate the
sausage mix overnight. You may check for seasonings again the next day (but
be careful! You'll be tempted to fry it all right then and eat it up!)
Stuff the mix into about 5' of rinsed casings, tying off about 8" lengths.
You may grill, steam or fry the sausages as you prefer.
SWEET POLISH SAUSAGE
INGREDIENTS
2 pounds kielbasa sausage, cut into 1 inch pieces
1/3 cup Worcestershire sauce
1 tablespoon fresh lemon juice
1 onion, chopped
1/2 cup brown sugar
2 dashes hot pepper sauce
2/3 cup water
DIRECTIONS
Place sausage in a large saucepan. Add water to cover and simmer over low heat for 1 hour. Drain, remove sausage and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In the same saucepan combine the Worcestershire sauce, lemon juice, onion, sugar, hot pepper sauce and water. Bring all to a boil, stirring. Place reserved sausage in a 9x13-inch baking dish and cover it with the sauce mixture.
Bake at 350 degrees F (175 degrees C) for 1 hour.
My husband is polish is polish, so try this:
3 pounds pork shoulder, trimmed and cubed
1 clove garlic
1 tablespoon salt
ground black pepper to taste
sausage casings
DIRECTIONS
In a medium bowl, mix together the pork, garlic, salt and pepper. Place on a clean smooth surface and knead, knead, knead for at least 10 or 15 minutes. The longer you knead it, the more tender your sausage will be.
Soak the sausage casings in water for 1 or 2 minutes. Rinse the casings by sliding over the faucet. Slide the casing all the way up onto the spout of a sausage stuffing funnel. Press meat through the funnel into the casing carefully so that no air bubbles get inside. Sausages should be plump. Twist periodically to form links.
Place sausages in a large pot with enough water to cover them. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would store bought Polish Sausage
correctness,It's Non-profit and only for informational purposes.
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