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How to make Polish Traditional Smoked Sausage - Slow Food recipe with smoking instructions 7 лет назад



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How to make Polish Traditional Smoked Sausage - Slow Food recipe with smoking instructions

Really tasty and delicious traditional smoked Polish sausage. Making of with step by step recipe. Video also shows how to smoke in typical garden smoker. This recipe was in my family for generations. My grandfather was making this sausage in old, traditional smoker, and now I'm making it with my garden one. I really recommend to try my receipt (especialy if You are slow food or bbq fan). It gives sausages with the taste You cannot find in any shop. Good it's really so delicious! Yummy :) Oh, I'm not eurosceptic, but I don't like this silly European Union regulation about smoked meats. So here it is: Meat preparation: You can use any type of pork meat. I'm ususall using: ham, dewlap, scoop. One think to remember use 40% of fatty/lardy meat and 60% of lean one Spices: Majoram and salt - How much ? a lot :) Garlic - not to much, one for 2-4kg of the meat Juniper berries - 20 berries for 2kg of meat Beef meat: about 15%-20% of the total pork meat weight. For 2kg use 300-400g of beef. Smoker & Smoking condition: temperature: 30-40 Celsius (86-140 Faranheit) time: 8-12 hours wood: hazel, birch or, the best is, alder wood

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