How to make sausage,"wijeska"at home? - how to make polish sausage
I have tried this in Chicago Polish sausage store.What is the recipe and manufacturing at home? Smoked or cooked.
How To Make Polish Sausage How To Make Sausage,"wijeska"at Home?
2 comments:
Wiejska
Ingredients
1 1 / 2 pounds lean boneless pork
1 / 2 pound boneless (optional)
1 teaspoon of tea. Salt
1 teaspoon of tea. Pepper
1 teaspoon of tea. Marjoram
2-3 garlic cloves, finely chopped
1 teaspoon of soup. Mustard seed
1 / cup crushed ice 4
well
Procedure
Cut the meat into small pieces, then shred the meat with seasonings and ice, mix well. Stuff meat mixture into the trap. The smoke from a smoker according to manufacturer's instructions, or you can cover the sausage in a pan and place in water and bake at 350 degrees F, until water is absorbed, about 1 1 / 2 to 2 hours. This makes about 2 lbs.
Through the sausage with your hand, tie a knot about 3 inches (76 mm) from the end of the gastro-intestinal tract clean and correct, or the open endsee above on a broad base of funnel, providing more coverage on the cutting edge. Then spoon the mixture into the funnel and push it through the envelope with your fingers. The knot and roll the sausage gently spread evenly on a solid surface to the filling.
Notes: The purpose to keep the ice solid fat, which is very important in the last character of the sausage. Please add the veal then add the pork £ 1 extra
5 pounds pork (not too tight)
1 clove garlic, minced (or more if desired)
2 tablespoons salt
1 tablespoon paprika
1 sausage soup, salad Morton
Coarse grind the pork.
Ground pork mixed with other ingredients.
Extrude through meat grinder on coarse setting again into a natural enclosure by connecting the desired size.
It freezes and is very aromatic.
To cook, just thaw and cook for 15 minutes in a brown sausage over medium heat frying pan and begins to 'split', or use your favorite recipe.
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