Let’s have some sausage fun. Today we decided to make a sausage (kielbasa) that comes from Krakow, Poland (also known as Kielbasa Krakowska). This sausage is generally sliced thin and served as cold cuts but can be sliced thick and pan fried. It has a light smoky flavor and a
Polish Krakowska
November 22, 2020
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White Pudding
I have made lots of sausages in my time and this one has got to be the strangest. White Pudding is an Irish/Scottish/English sausage that consist mainly of fat, grains, flour, leeks, and milk. The recipe for this sausage varies depending on where you go. It can contain pork, pork
Easy Italian Sausage
In the world of sausage making there are several types of sausages. The most basic is considered the “fresh bulk sausage”. The fresh bulk sausage is sausage that is not put into casings and consists of meat and seasonings that have been mixed together. In this category you might find
Weisswurst
I have to admit that I have a love/hate relationship with emulsified sausages. They are tricky to make and require special equipment but if made properly they are amazing! Weissurst is one of those sausages. This “White Sausage” is a German sausage that dates back to the mid 1800’s. This
Vietnamese Nem Nuong
I want to be the first to tell you that I really like Vietnamese food. The flavors are bold the ingredients are exotic and their sausage is amazing. The sausage I’m talking about is called Nem Nuong. This is a grilled pork sausage that is often served as a snack
Brazilian Linguiça cuiabana
The linguiça cuiabana is a great Brazilian sausage that’s got a lot going on. This sausage is characteristically known for having rennet cheese (coalho) a lot like “queso fresco” from Mexico. What’s interesting about rennet cheese (queso fresco) is that it doesn’t melt when it gets cooked and in this