www.sausagemaking.org

We recently had a Polish grocery shop open locally and last weekend I bought these

The one on the left has an additive list as long as your arm but tasted great. Very succulent, nice texture and a good simple flavour, the first two points reminded me of the Sav's when I was a boy living in London.
The one on the right is almost exactly like these http://forum.sausagemaking.org/viewtopic.php?t=1953 posted by Wittdog the only difference they are slightly more succulent.

LD

LD

I can't read the ingredients on the images - can I be cheeky and ask you to post them please.

Phil

Here you go Phil



LD

Thanks LD

That top one's going to take some sorting out!

Wittdog's Polish sausage is superb. I grind mine very fine and make sure its got plenty of fat - Mmm.

Phil

I saw MDM meat on the list, hmmmmm not something I'll like in my sausages.

Having tried the Jaroslaw sausage I wanted a more succulent version of wittdogs recipe so I tried sausagemakers.com recipe and techniques.
You'll notice the major difference between the two recipes is the amount of water & protein.
Secondly I tried different cooking techniques.

Picture One. Here is a kilo batch of sausagemakers recipe


Picture Two. This has been poached at a temp 165f to 152f internal, cooled and dried then smoked at 120f.


Picture Three. This has been cooked & smoked in the smoker at 165f till 152f internal


Picture Four. This has been smoked & cooked in the smoker until 130f internal then put in a steamer until 152f internal.


All versions improved in succulence with Picture Four improving the most.
Picture Two didn't take much smoke and tasted a little hammy, I did another sausage poached (not pictured) without smoking and that was very hammy.

This is a comparison of the texture between Pic two & Pic three.


Sorry I don't a get a pic of the steamed one's texture because as soon as it came off the charcoal grill it was devoured before I had time to reach for me Box Brownie
From now on I will be steaming this recipe not only for the improvement in succulence but the cooking period from 130f to 152f is a few mins unlike cooking in the smoker which takes a few hours.

LD

LemonD said:

Having tried the Jaroslaw sausage I wanted a more succulent version of wittdogs recipe so I tried sausagemakers.com recipe and techniques.
You'll notice the major difference between the two recipes is the amount of water & protein.
Secondly I tried different cooking techniques.

Wittdog's recipe

Fresh
10 lbs ground pork
2 cups ice water
5 Tb Non Iodized Salt
1 Tb Sugar
2 Tb Black Pepper
2 Tb Garlic
1 tea Marjoram
1 tea ground Allspice

Smoked
2 Cups Soy Protein
2tsp instacure No 1
1 tea paprika

SausageMaker recipe
Ingredients for 10 lbs.*
� 5 Tb. salt
� 1 Tb. sugar
� 2 large cloves of fresh garlic
� 1 Tb. coarse black pepper
� 1 heaping tsp. marjoram
� 2 cups ice water
� 10 lbs. boneless pork butts
� 2 cups soy protein concentrate or non-fat dry milk
� 2 tsp. Instacure No. 1

They look exactly the same to me.
wallie

Hi Wallie,
Go to page 2 of WittDogs recipe

wittdog wrote:Yes it is. I've cut back on the Soy to 1 Cup per 10lbs of meat.

LD