ECA in polish sausage?
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Do I use eca in polish sausage. Have never made polish before. Am making 5 pounds of tons summer sausage and 5 pounds of polish sausage.
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I only like the tanginess of ECA in snack sticks. I personally would not add it.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to shoprat53 on last edited by
shoprat53 nope, never done it, wouldn’t recommend it. I have made hundreds of lbs of fresh and smoked Polish and that is not a flavor profile that I would expect. Now on the other hand if you want to experiment go ahead and do some small batches and see what you like. Now there is a Polish snack stick that might be interesting to try it with, called Kabanosy. Still not in the flavor profile, but would be a better candidate.
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Thanks Yooper dog, I am A transplanted Michigander my wife is from AuTrain. Think I will take your advise and not use the ECA. Enjoy your post and the information you provide.
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JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributors
This is the old traditional recipe. 3’8" grind, 32mm casings, 12" links… cure #1 if you smoke
Pork
salt
pepper
marjoram
garlic
There are other seasonings but this the base for original Polish sausage -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to shoprat53 on last edited by
shoprat53 I am west of Au Train in Model Towner country, Marquette the closet big city. I know that area, big tourist area now with tubing and canoeing. That cut off between 28 and 94 is a good motorcycle road and 94 keeps you away from all crazy traffic on 28. A lot of snow over that way. Are you a troll? Heck I will still send an ‘eh!’ to you and yours.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
ECA is typically used in a style of sausages generally known as fermented sausages. Fermented sausages traditionally used bacterial fermentation to create lactic acid to lower their pH and help preserve them, as well as giving them their characteristic flavor. ECA is used in sausage today to create the flavor profile in a way that does not use bacteria cultures or special processing.
Polish sausage does not typically use ECA or fermentation to create it’s flavor profile. -
MichealJ
Absolutely not, the only ingredients in Polish is
Pork
Salt
Pepper
Garlic
Marjoram
Optional mustard seed usually in smoked
I have been making Polish for 50 years from a recipe that my great grandparents brought here from Poland and those are the only ingredients -
JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributors
MichealJ, There are no absolutes in my life
If smoking, cure #1 is in order. That being said there are at least “10” Poland- Russian based reginal polish recipes. As i recall it was around 1950 that Europe standardized their sausage recipes, after the war, with little refrigeration, and a seasoning shortages Butchers were required to meet the state mandated recipes because all were not honest brokers. Also in the Poland / Russia / East Germany countries, boundaries changed on a daily basis. You are not wrong, just consider a recipe is the way you want you sausage to taste as you remember it… Won’t even open the book on Bratwursts… Micheal J, it would be laughable if you were my brother , and just joined the Blog. He’s in Idaho, I’m in Ok… Cheers -
shoprat53 Yeah, I wouldnt add ECA to a polish or german or anything like that. Maybe use Sodium Erythorbate if you want the cure acceleration without a tang?
