Are there any ex-pats living in Poland who know how to make proper sausages? I'm trying to return to my sausage and mash or gastro-pub idea in Warsaw. Would like to get in touch with anyone who may be interested in this idea. I'm talking proper 'banger' style sausages and not those 'bready' Irish ones (no offence but they are not my thing!).
I have almost persuaded my kielbasa-making friend to make a small batch of British bangers for a group of expats here in Krakow. I'm using Hugh Fernley-Wittingstall's cookery books for recipes. Will let you know how they turn out...
Never tried making them personally but I have seen them made and it "looks" easy...I googled "making sausages" there's a few websites about it that may help you out until someone who knows that they're doing turns up. Good luck with your venture :)
True, but this is where English is lacking a distinction between two very different things. They are all sausages, but it doesn't seem they are all kiełbase.
You don't have five or six whole kiełbase sticking into a big pile of mashed potato with gravy.
True, but this is where English is lacking a distinction between two very different things. They are all sausages, but it doesn't seem they are all kiełbase.
Wise words and very true. Polska Kielbasa is truly superb in most of its incarnations but there just is no UK 'banger' equivalent. If we are to believe that there are curretly 40,000 ex-pats in Poland if even 10% of them salivated at the thought of buying bangers then that's a good start. I was quite keen on meeting someone who knows the food industry regulations etc. I have also checked a lot of websites on the subject but nothing beats actually communicating directly with someone who knows!
the butcher behind this website might be a good starting point - irishshop.pl He supplies his sausages and back bacon to a few of the expat bars in Warsaw and also does private orders. He might be able to supply the type of sausages you are looking for.
the butcher behind this website might be a good starting point
Yep I'm familiar with his sausages and am afraid they are the type I really don't rate much. I'm thinking of something a bit more 'rustic', interesting, more meaty and with various seasonings. No offence, I mean they are good for what they are but would rather try to crack into a different market
You could always buy sausage meat and add the extras, the machines for making sausages are not too expensive and the sausage casings are easy enough to get hold of (an old school friend is a butcher). I got some sausages from Bury market the other week - they had blackpudding in and a hint of mustard another fav of mine is sausages with leak - yummy :))))
I'm talking proper 'banger' style sausages and not those 'bready' Irish ones
are you aware why they are called bangers? apparentyly you prefer the 'watery' english ones to the 'bready' irish ones... :D
qualitywise you'll find better sausages in almost every other country. the proper german 'bratwurst' for example that has a far higher meat content...
so i can understand the idea of having your own sausages made but if you do so, DON'T ask the butcher to make 'bangers' in the real meaning of the word. you would end up with poor quality...
HAVING SAID THAT... bangers and mash on a sunday in my local pub... yam! the sausage should not be any meatier for this particular dish... the taste comes from the gravy anyway... ;-)
apparentyly you prefer the 'watery' english ones to the 'bready' irish ones... :D
they got the name in the 1940 / 50is when meat was in short supply, the dont bang anymore! But we (as English) have come to love the term "bangers" By the way there are no cottages in cottage pie :)
Just looked that up on wikipedia and it offers the really boring origin of the name deriving from..... 'resembling a little toads head poking out of a hole'..... well, well, who would have thought it!!!!! ;)
Cheesecake with no cheese in it, that's a great point. U should try a Polish cheeseburger mate, no cheese in it unless u order double cheese when u get one slice. Even then, can't taste it for the cabbage. As for toad in the hole, be as well call it 'tatties a la turtlehead'. Here, I'm being the shepherd and showing the way, LOL
I used to make Kielbasa fresh, for my dad's Deli in the US. Email me, if wanting SMOKED variant. I take you mean the nice, smoked ones with small chunks of gristle and flavor, correct? If you don't smoke it, it won't ever taste the way you remember!
The orange ones are Hungarian, and usually dried too long in the smoker. They use too much Paprika, which is why the taste is similar, yet not right.
I'm just cooking my full English breakfast with the finest quality English sausages. My butcher has a wide choice of hand-made sausages - traditional ones both more meaty and more rusky, pork and leek, guinea fowl and ginger, Lancashire, chilli and garlic, wild boar and apple and one or two others.
Anyway, I will be interested in how to make kiełbasa, but only once I have finished building my smoker. I reckon it will be complete in about three years time judging by the rate I'm working on it.
traditional ones both more meaty and more rusky, pork and leek, guinea fowl and ginger, Lancashire, chilli and garlic, wild boar and apple and one or two others.
I did once have a sausage I put the fork in and up came a fountain of watery grease.
Anyway, after a hearty breakfast and four hours hard work, I do need a light lunch - ideal time for kiełbasa.
But could there really be much of a market anywhere in Poland for the traditional British sausage. From my observations, Polish people make the mistake of comparing the two things, and inevitably saying that theirs is better, which in a way, it often is!
apples and pears
That's one way of putting it. Unless you really are just referring to stairs, in which case... No. You spend your bangers and mash on what you want, just don't spend it all in one bottle of pop. Or you spend your Crosby, Stils and Nash on what you want, but don't spend it all in one bucket and mop.
True words, Bill, true words! Oftentimes, a kielbasa meat mix can depend on what you have on hand. I personally detest the little gristle bits, but my dad and his customers loved them! I was the poor sap in charge of making the mix, stuffing the casings, and then taking them to the backyard smoker, where dad would smoke it.
THAT is when all the magic happened, in the woodchips, and how long you sweat the kielbasa in the smoker. I sure hated leaving that monstrousity, back in the Midwest. 6' tall, 5' wide, 3' deep. No one wanted it, and it wasn't up to snuff for the health inspectors.
BUT it worked right, because the 1/2" steel walls were all thick & greasy with smoke. We'd fire it up, and after 5 minutes at 212 F, it was deemed sterile - and the health inspector concurred. But, you were supposed to scrape it down, in between, for a large scale operation.
You don't do that for real kielbasa, as that would take the flavor out. We also did this a few times a month, so it was never gross. I did scrape juice stuff out. But our stuff at the 'Tunisia' Deli was top notch! We also did whole turkey breasts, amongst other things.
I did keep the plans to the smoker, at least. dual bottom bays for woodchips and coal.
I am sure there is still room for a british style eating outlet targeted at ex-pats. I would be interested in getting involved in Warsaw have you done any research in terms of good locations, rentals and returns.
Alex I'm still interested in this as an idea, although I believe it's getting more and more difficult to get licences for eating / drinking establishments. If you want to meet up to discuss it PM me with contact details.
Ahhh, I found a Polka Deli just up the street, my oh my! I dropped enough money to feed 5 adults for two days, and just had goodies for a bit. Finishing off the last bits now.
