How to Make Polish Sausage: Bob Borkowski Style (Episode 18)
The Bob Borkowski style of Polish sausage is special for two reasons: its coarse grind (using a ½” grind plate) and its strong garlic flavor. In this video, we’ll show you how to make this sausage from start to finish, all in tribute to the Borkowski family.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.
Equipment Buying Links
LEM #8 Big Bite Meat Grinder - .5 HP: $349
LEM # 8 Premium Salvinox Stainless Steel Grinder Knife: $21.99
LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 3mm (1/8): $24.49
LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 12mm (1/2): $24.49
MIGHTY BITE 5 LB. VERTICAL SAUSAGE STUFFER - STAINLESS STEEL TUBES: $204.99
Knives and cutting board
Disposable gloves
Sausage casing
Plastic wrap
Vac Master vacuum sealing bags
Mixing bowl, 1 cup measuring cups and tablespoon measuring spoon, whisk, and rubber scraper
4-cup measuring cup
Digital scale
Large and medium aluminum pans
Restaurant-style, coarse ground black pepper
Granulated garlic powder
Salt
Recipe for Polish Sausage Seasoning (per 10 pounds of meat)
2 cups of water
4 TB of restaurant-style, coarse ground black pepper
4 TB of salt
1 cup of granulated garlic powder
Main Steps for Making Polish Sausage
1. Cut the meat into slices that can fit in the meat grinder.
2. Place an aluminum pan next to the meat grinder to catch the ground meat.
3. Turn on the meat grinder and tighten the collar of the grinder, which holds the grinding plate in place.
4. Feed each slice through the meat grinder.
5. Measure out 10 pounds of ground meat into a separate aluminum pan.
6. In a mixing bowl, mix the water, ground pepper, granulated garlic powder, and salt.
7. Add the seasoning to the 10 pounds of meat. Scrape the bowl to be sure that you remove all seasoning.
8. Mix the sausage thoroughly from top to bottom and from side to side.
9. Clamp the sausage stuffer to the table. Place a towel under the stuffing tube to catch excess water.
10. Make sure that you have marks on your table to help you measure the sausage links later on.
11. Fill the stuffing tube with meat. Press down on the meat as you pack it to prevent air bubbles from forming in the sausage.
12. From a bowl of casing, thread a piece of rinsed sausage casing onto the stuffing tube. Before you start stuffing, be sure that all the casing is on the tube.
13. Slowly crank the handle of the sausage stuffer to push meat into the sausage casing. Use one hand to guide the sausage casing and one hand to crank the stuffer.
14. As you crank, segment the sausage to your preferences.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.
SMOKED SAUSAGE & SAUERKRAUT | Oldie, but Goodie | SUPER EASY RECIPE!
Today I'm going to share with you how to make old fashioned Sauerkraut and Smoked Sausage (weenies) So, grab all of your items and cook along with me. RECIPE BELOW
▶︎ SHOP MY FAVORITE PRODUCTS:
Ingredients you'll need:
• 1 14oz Package of Hillshire Farm Smoked Sausage Rope
• 2 14.5oz cans of Del Monte Sauerkraut - I used 1 1/2 cans for this recipe
• 2 - 3 Tablespoons Olive Oil
Instructions:
• Add 2 - 3 tablespoons of olive oil to your frying pan
• Preheat pan with oil while slicing sausage
• Remove sausage from packaging
• Slice sausage into 1/2 - 1 inch thick slices
• Add sausage slices to preheated frying pan
• Brown sausage slices to your desired preference
• Once sausage is fully browned, add your 1 1/2 cans of sauerkraut to the frying pan | Do not remove grease before adding sauerkraut - Drain any water that may be in your cans before adding to pan
• Heat sausage & sauerkraut until thoroughly heated and sauerkraut absorbs all grease from pan
ENJOY!
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How To Make Country Style Dressing
You will need:
1lb country pork sausage
1 cup diced onion
1 cup choped celery
1/2 stick butter
1, 1/2 cups chicken stock
7 cups seasoned cubed dried bread
What you do:
Brown sausage,
add veggies cook until
translucent, melt in the butter
and remove from heat,
In a large bowl add sausage mixture
and half of the bread crumbs, mix will
add half the stock, mix.
add the rest of the bread, mix.
add the rest of the stock mix well,
grease a 9x13 baking dish,
pour dressing in and spread evenly,
cover with foil and bake at 350 for 40 minutes
uncover and bake another 10 minutes or until desired doneness
How To Make Country Sausage Gravy
#Plated #Countrysausagegravy
Here is a new recipe we think you will love. This goes great with biscuits or you can leave out the bacon and sausage and use it on country fried steak or country fried chicken.
Ingredients:
Hickory Smoked Bacon 4 slices
Pork sausage 1 lb.
Butter 4 tbsps.
Onion 1 small (diced)
Garlic 2 tbsps. (Minced)
Flour 4 tbsps.
Whole milk 2 cups
Half and half 1/4 cup
Chicken bouillon cube =2 ( if using the paste like better than bouillon then use 1 tsp.
Dry thyme 1 tsp
Dry sage 1 tsp
Cayenne pepper 1/2 tsp.
Worcestershire sauce 1 tbsp
Fresh parsley chopped for garnish
Green onion or scallion (thinly sliced) for garnish
Pepper to taste
Salt to taste (hint -taste your gravy before adding salt)
Directions
Step 1 -cook 4 slices of bacon o a medium heat and set aside
Step 2 -cook pork sausage on a medium heat, then once sausage is cooked add bacon back in the pan, mix everything together and strain and remove (set aside)
Step 3 -add butter and diced onions, cook until onions are tender then add garlic (do not burn garlic)
Step 4- slowly add 4 tbsps flour to the pan with the onions and garlic slowly stirring the entire time until the flour turns slightly brown keeping fire on medium heat throughout the entire cooking process.
Step 5- when the flour is slightly brown begin to add some of the 2 cups of milk about 1/2 cup at a time.( add milk gradually, cooking down the milk as you go) DO NOT ADD MILK ALL AT ONCE
Step 6-stir continuously
Step 7- add seasoning and chicken bouillon and Worcestershire sauce
Step 8- continue to stir until gravy stats to thicken then add meat back into the skillet and garnish with green onions and parsley
Step 5- add half and half at the end if gravy is too thick to smooth it out.
Serve on biscuits and enjoy
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Making Breakfast Sausage Country Style!
Recipe for making our favorite Country Style Breakfast Sausage.
Our recipe is simple
10 lbs of meat, for our country style we use 2 lbs of beef (you can also use venison or bison) and 8 lbs of pork we like to use a pork butt. For a juicy sausage you need about 20% fat otherwise your sausage will taste dry. If you use venison or bison or even lean beef where there is very little fat, we recommend adding a little fat, preferably beef fat but whatever you may have extra of) I know in the video I did 50/50 beef/pork. Which by the way still tastes great and is something different then what is available at the grocery store.
* But 80/20 is what we recommended for a good country style breakfast sausage.
1/2 cup of North Country Seasoning
about 1 cup of cold water
Mix very well, sit in frig over night, and do a quick remix of the sausage and then put into food saver bags or a ziploc freezer bag.
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My disclaimer: You may find I will do an error in my videos from my memory. I still have some fog left from 2021 and often I struggle with my words and remembering, so I will always post my corrections in the description. You will also often hear me run out of breath while I am speaking due to my lungs being drastically damaged from 2 separate and severe illnesses. I apologize for that as well. My story will be in a video soon.
Our videos are for educational entertainment on the life in our home, it may not reflect the life in your home.
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Grey tote containers similar to the ones we use:
Our favorite food sealer is the Nesco Vacuum Sealer. This sealer has sealed hundreds of bags for us over its lifetime and does a very good job:
Seasoning link coming soon. We are currently offering North Country Sausage seasoning on our Patreon Page. :)
Patreon Page:
1936 Georgia Sausage Recipe With Homemade Texas Hot Links Sausage
1936 Georgia Sausage Recipe With Homemade Texas Hot Links Sausage - What is a Georgia Sausage Recipe? This is a sweet potato and sausage one pot dinner. If you are looking for a sausage and apple recipe... that include sweet potatoes; this is the easy recipe for you. A sausage and apple bake, sausage and potato bake that's tasty and easy.
Ingredients:
4 sweet potatoes
1 pound pork sausage
4 apples, sliced
¼ cup brown sugar
4 Tablespoons sausage fat
¾ cup hot water
1 Tablespoon Lea & Perrins Sauce
Method:
Boil the sweet potatoes in their skins.
Peel and cut into strips, lengthwise.
Line the bottom of a greased baking dish with the potato.
Brown the sausage on both sides in a frying pan, place over the potatoes and cover with the sliced apples.
Sprinkle the brown sugar over the apple.
Mix four tablespoons of the sausage fat with the hot water and the Lea & Perrins Sauce, pour over all and set the dish in a moderate oven (350ºF - 400ºF).
Bake for forty minutes, or until the apples are cooked.
Keep covered till last ten minutes.
Serves four.
Elgin Texas Hot Guts Sausage Recipe How To Make Texas Hot Links:
The great cutting board is from Galt Wood Co.:
0:00 Welcome Friends!
0:35 1936 Georgia Sausage Recipe With Homemade Texas Hot Links Sausage
1:00 Cooking our homemade Texas Hot Links Sausage
4:30 Assembling Georgia Sausage Recipe With Homemade Texas Hot Links Sausage
6:15 Tasting Georgia Sausage Recipe With Homemade Texas Hot Links Sausage
#LeGourmetTV #GlenAndFriendsCooking