Very good video, and what a fantastic story about Mr Borkowski! You mention that you’re in North Dayton. I always tell people that I’m from Dayton, because it’s easier than trying to explain where Medway/New Carlisle is lol. It’s always fun to find someone online who knows what a Fulmers Supermarket and a Casano’s Pizza are 😄! I’ve always wanted to try making my own sausages, but I have nowhere to keep the equipment. Plus, I don’t think I could justify the costs to the Missus. She doesn’t appreciate a good bratwurst the same way I do lol. Subscribed, and looking forward to checking out more of your videos.
Mr. Borkowski's story made me tear up. Glad he shared his knowledge with you. Getting my equipment next week. I'll give Mr. Borkowski's style a try. Thanks again Sir.
Thank you Rick, he changed my life. I hope you enjoy learning the art as much as I did. Feel free to share pictures or ask questions about the process. Our email is ourfinalfreezer@gmail.com.
@@OurFinalFreezer I own a vp215, but only have a pro kitchen aid mixer with meat grinder and stuffer attachment. I'm pretty much answering my own question here asking if perhaps a LEM 12 would be a worthy investment? We make all our own meat balls, 38 pounds at a time, 50/50 with Italian ingredients thanks to Chef John's amazing recipe. Portion and freeze of course. Is there, well of course there is, it's not ground in a plant 5 days ago. Can you taste the difference yourself grinding your own meat vs store bought?
Sorry we missed this reply months ago! Yes, there's definitely a difference between our homemade sausage and store bought. The flavors are much more robust and you have a lot more control over the end result!
Are you sure the plate is 1/2" ?? Grinder looks to be a #22 and your plate has 8 holes which would be a 5/8" grinder plate. Please correct me if I am wrong. I just want to do this sausage right!
I checked with BG. He says we have a #8 grinder in the video. We switched to a #22 grinder last year. It is definitely a 1/2" hole plate. Hope that helps! 😊
Ok that makes perfect sense!! I have a #22 grinder and wanted to be 100% sure. I will do my best to hold true to the Bob Borkowski tradition!! Thank you.
Thanks for the comment Rick. There are many ways to make Polish sausage, this is the "Bob Borkowski" style with just garlic. You're welcome to add whatever you want to your mix.
@@OurFinalFreezer , not exactly. Polish sausage (type of sausage- kiełbasa polska) is always (cold) smoked. Your proposal is for white sausage (biała kiełbasa), but as it was mentioned- it is always with majoram. In Poland we have as much types of sausages as France have types of cheese.
This is a great breakfast link or pan sausage recipe. 5 lbs medium grind pork butt, 5 tsp. salt, 1 Tbsp. Restaurant grind black pepper, 1 tsp. ground nutmeg, 1 heaping Tbsp. ground sage, 1 tsp. Red pepper flakes, 1 cup cold water.
Awesome! We make a sage breakfast sausage every year, although we haven't filmed it yet. Here's our recipe: 10 pounds of ground Boston butt (1/8" plate) 2 cups of water 4 tbl of Morton's kosher salt 4 tbl of restaurant style ground pepper 4 tbl of dried sage 4 tbl of dried thyme 4 tbl of dried marjoram 1/2 tsp of ground bay leaf 2 1/2 tsp of ground ancho chile powder In the future, we'll definitely be sharing more sausage recipes, and we'd love to give yours a try too.
Thank you, it has been years since I’ve made my Ukrainian sausages. Last time I was able to soldier through the night and made 18 coils of wild hog sausage. Will try this weekend with some domestic pig. Thank you for the recipe, this was a refresh course how my grandparents made sausages in Western Ukraine.
Being an impatient jerk, I usually hate cooking videos that take forever to get to the point, but this story is amazing. Thank you for your persistance in the pursuit of sausage. Honestly, I can see it as a movie, with the MLB back story and i'm guessing military service?...The sausage must be made again! In honor of his wife and family tradition.... Thanks for making this. I was the 1000th like! (yes, I'm drunk!)
Great video. Thank you! One suggestion for putting the coils in the bag: You can put the coils on a tray that is not as wide as the bag's opening; slide the tray inside the bag and the pull it out.
I made this recipe it’s outstanding I have been making sausage for years and this is going in my recipe book. Thank you for sharing Bob recipe it has been shared with one of my canning sights and hundreds of people are now making Bobs Recipe thank you so much
Great tribute to Mr. Bob. What a great thing to carry on. The fact that you’ve linked a food to your family and to old memories and are now creating more with your friends and also us on TH-cam is just awesome, that’s what it is all about! Thank you very much for sharing.
THINK AND GRIW RICH" : Psychopath Pharmacists pushing + publicly promoting pharmaceutical poisons. Let me explain; sometimes prescription drugs may/might save a patient's life yet plays no part holistic human healing. The are tissue toxins having serious side effects normally temporary usage is safer. Howsoever, I choose NATURES' NATURA NATIVE nutrition and nourishment. Humankind abandoned decent dietary diiners. W became separated segregated from our originating ancient diets. We tended to . Bwanna-be whitewashed "white"; Bleached our skin with chemical concoctions. And burnt our hair using process substances. We should by now know much better; blessings from curses and cures.
I might be late to the party but has anyone suggested using a wide spatula, much like a pizza spatula, to transfer the rounds of sausage into the bag? I enjoyed your presentation 👍
So glad you picked this wise gentleman's brain ,Because we lose so much by letting this knowledge from our elders go unchallenged ,and die with them they can teach us so much..Just Subscribed
I love how this man’s legacy lives on in his sausage. I too got a recipe for homemade sausage from an old German neighbour that I have been making for 26 years and counting. He passed many years ago ….
@@tomynoks sure This is exactly how he wrote it out for me 20 lbs ground pork 6 heaped TBSP salt 1 1/4 TBSP pepper 1/2 bottle mustard seeds 1/2 bag of paprika 1/2 tsp cayenne 4 heads of crushed garlic 3 large glasses of water The mustard seeds in Canada can be bought in small glass bottles. The paprika can be bought in bags that are around 200 gram. I have made batches of 10 pounds cutting all the ingredients in half and it worked out just fine. One thing he used to do as well was throw part of the batch into his smokehouse which burned hot Alderwood for about half an hour. Not long enough to cook it for long enough to give it a nice dark colour and smoky flavour
@@G-man45444 Far too many variables for this sausage to be a consistent product. But if someone changes just a couple things it looks like it would be a good recipe
I’m 30 minutes from grinding and casing my first kielbasa. Want to make some for my 91 year old babushka for the holidays. I was looking for some last minute tips and I really appreciate your videos. Definitely teared up with Bob’s story. I’m sure he appreciated the opportunity to pass on the recipe and tradition.
Thank you, thank you, thank you! Awesome recipe! We love it, and Bob Borkowski sausage has a permanent spot on my sausage repertoire! Greetings from the Canary islands!
Thank you for the video. My neighbor when I was a kid, his last name was Borkowski too. I love making homemade Polish sausage, the only thing is I dry mine for a couple days or so. I also use fresh garlic. Even though it’s a little bit of a chore to chop & grind it up. I also add a little marjoram.
Hi Bob, The polish sausage you have produced is obviously one that you enjoy, however it’s missing several key ingredients that are consistent with fresh polish. Marjoram, mustard seed and some fresh parsley are a must when producing fresh polish. I’ve been in the meat industry since 1968 and and Polish. You’ve purchased excellent equipment for home sausage making. I stopped home sausage making years ago and passed my equipment on to others. It sure is fun! Take Care!
I haven't done it like that before because I'm trying to avoid touching the seal. Here's a third option: folding the bag over to keep the seal clean, and then sliding the sausage in, as you've recommended. We'll try that next time--assuming we can get a hog this year to make sausage. The pandemic has made a lot of supply chains unpredictable.
Good looking sausage. I like the course grind, straightforward ingredients, and the simple and bold flavor. IMO simple flavor is better most of the time because it lets the flavor of the meat shine (think Texas-style brisket, or a grilled ribeye or filet) However, a couple of things stand out, no nitrite, no smoke or liquid smoke, and less mixing than what other butchers recommend (more mixing cause the meat to bind together, like sausage vs burger). Love all your videos since I found you on Eric's channel. Cheers, please keep up the good work.
Thanks for the comment. We just wanted to make a video about how BG was taught how to make this specific sausage. It's a fresh sausage that's not smoked so no need for curing agents. The mixing might be less than what you think is needed but the bind has always been excellent.
@@OurFinalFreezer Thanks for the explanation. Always learning from great TH-camrs like you guys. I stopped watching TV. This is more edifying, entertaining, and real. Please keep up the good work.
I love garlic but that seems like an awful lot for 10lbs. As a chef instructor at a local college, my students used to say, "Chef, I bet you even put garlic on ice cream" as I use garlic in everything.
We did this yearly on our multi family ranch when we butchered hogs we made it all, bacon,hams etc. I have done this as an adult with my brother. We knew basically the same recipe as German garlic sausage. Then we cold smoked it after. It is wonderful!
Our Final Freezer Chorizo 5 lbs. coarse ground pork 2 Tbsp. Salt 1/2 cup Vinegar 2.5 Tbsp. Paprika 1.5 tsp crushed red pepper 1 tsp. Ground comino 8 cloves pressed garlic 1 tsp. Black pepper 2 Tbsp. Adams or equivalent chili powder 1/4 cold water Mix well and chill overnight. This would be considered a TexMex recipe. The area of Texas I’m from has great TexMex foods, simple and rustic. Enchiladas, charo beans, fajitas and tamales to name a few. What would be called Norteño, different from other Mexican food. Most of the recipes I use are from the old timers. Recipes are like land, you only maintain them while you’re here and hand it down when you’re not.
Your way of making sausage is the way most people including me used to make sausage. Now, I don't do even half the work of using and cleaning all the utensils like I used to. Now, I buy pork butt ground by the butcher, season the meat, and I use a $12 plastic hand stuffer I bought from Amazon. I have not used my expensive grinder and stuffer in years. I also quit using pig gut for casing. I think it tastes like rubber. I now use collagen. Works great but must be careful how you handle and cook the sausage.
Zdravo drug, your video was inspiring to me, and your preservation of your culture is admirable. I have recently invested in a grinder and stuffer and will soon be embarking on my own sausage journey. It might be challenging to get things right, but that's the fun part. As I approach retirement, I plan to make a greater hobby of this and perhaps get into small scale commercial production. Thanks to you and your Polish ancestors, make us all proud.
I just got into sausage making and got so frustrated trying to slip sheep casing on the stuffing tube I ended up throwing the whole pack in the trash and used collagen casings instead! But I learned a lesson. Next time I will use hog casings since they are little bit bigger and probably easier to handle. At least for a rookie!
Thanks for the comment L J, I know how frustrating it can be to get the casing on the stuffing horn. A couple of tips: make sure everything is wet, feel for the "turns" in the casing as you slide it on, and push a little meat to the tip to soften the edge of the horn. Good luck!
@@OurFinalFreezer I'll try that thank you! Next time I buy natural casings I think I am going to use the ones that are pre-loaded on the straws. At least until I get the feel of it! :)
If you were going to smoke this you would have to add #1 cure I assume, right? Thanks for the awesome tribute. There are almost none of the old folks left now.
Thanks for this question and we're happy to help keep traditional sausage-making alive. To answer your question, whether or not you add Instacure # 1 depends on whether you're going to eat this right away. If you do plan to eat it immediately and you're hot smoking the sausage, you don't need to add a cure. If you want to cold smoke the sausage, and then cook it later, then you would need to use Instacure # 1.
Thanks for the question Matt. There's a couple of reasons I don't add spices to the pre-grind. I don't like to get spices in the grinder because I usually make multiple flavors at the same time. The grinder only mixes spices at the local level - not the whole pan, and you still have to mix in the water later. Commercial processors that add the seasoning to the pre-grind have special machines that make sure it gets well mixed.
Granulated garlic is much more concentrated so the flavor is much more powerful in this form. And we love garlic. So we use a granulated version for our recipe.
Thanks for the comment Chip. We've had comments about the lack of marjoram before, but Bob's recipe focused on the garlic. You're welcome to add some to the recipe, I would start with 4 TB dried marjoram for 10 pounds of meat.
@@OurFinalFreezer not in any way a criticism, grew up in Buffalo, Polish grandfather in brooklyn, just never had it without, love yoir videos. Any way you could do a video to share some rips with newbie sausage makers with only kitchenaid and kitchaid grinder/filler
My favorite method is to cook the sausage (3 pounds at a time) in a Dutch oven or covered dish at 250 deg F for 2.5 hours, then uncovered at 350 deg F for another 30 minutes. If you're only cooking one pound, cut the times in half. The test for whether they have been cooked properly is whether you can easily snap the link in two... it should almost fall apart.
It's 3:30am and I couldn't sleep so I went on TH-cam and just happened to come across your video! Great job! Very touching story. I'm sure Mr Borkowski would be very proud! I make sausage as a hobby unfortunately I have no one to share my enthusiasm with. I subscribed and I'm looking forward to seeing more of your videos! 👍👍
3:30 am is a time that we are all too familiar with, having had two kids in the last 7 years. I'm glad you found us! I'll be publishing our next newsletter in a week or so, which will include our schedule of upcoming videos. We just filmed a bunch at the beginning of July. You can sign up for our newsletter at ourfinalfreezer.com.
What you are making is cold biala kielbasa (white sausage). But it is missing important ingredient, majeranek - marjoram. I would also ad caraway seed. Sometimes juniper berries so it would become - jalowcowa. I would also poach it in water (176 F - never over 180 F) before frizing it. Crumbling in the "cooking" process is do to the speed with witch collagen is exposed to the temp. To fast, and it hardens, and crumbles. Slow, and under 180 F, and it changes to glue like. Holds the meat, and makes it succulent like good roast. I make my own sausage for a number of years... smoke my own meats.
@@OurFinalFreezer whats your favorite cooking method. I have them in the smoker and I was going to blanch them in water after smoking. My mother is first generation American her parents and older brother and sister were all born over seas so it will be a real test!
The method that you would see in Old North Dayton is boiling and then pan frying the sausage. But our preferred method is as follows: put the Polish sausage in a Dutch oven or covered casserole dish and bake for one hour at 250 degrees. Continue to bake uncovered at 350 degrees for another 30 minutes. The sausage should easily snap by this point and should be very tender inside. That is for 1 lb of sausage. The low and slow method (250 degrees) will take longer if you're cooking more than 1 lb.
Thanks for the question Paola :) That might work for one or two coils but since we make so much, it would be too time-consuming and logistically difficult to freeze that much sausage before sealing. One other issue is that once the sausage is frozen, it doesn't seal as well in the bags since there's no give to the meat.
This has to be the most informative channel ever. And their are some very good ones on here. Thank you guys so much .I adore sausage but I’m diabetic now I can make my own without the nasties that make me I’ll. thank you ,much love ❤
Sir I'm a filipino an i try making our native saugage here. Can I ask sir for your sausage ingredients on how to make it? Or can you give me a recipe of your homemade sausages sir? Thank you.
Love your presentation. I smoke lots of bacon, and when it comes time to bag it after slicing, I use a cheese cutting board to lay out a pound on then stick it into the bag and then flip it and vacuum comes out perfect every time. This method will work for bagging your polish sausage.
HEY BUDDY THIS IS THE FIRST VIDEO I EVER WATCHED BEGINING TO END....GREAT STORY ABOUT YOUR FAMILY...I REALLY ENJOYED THIS VIDEO...I'M NEW AT MAKING SAUSAGE...I'M LEARNING EVERYONE HAS A DIFFERENT TWIST ON IT...I TO MIX THE SPICES IN WATER TO SPREAD EVENLY....THANKS..MORE TIPS ON DIFFERENT SAUSAGES..OH...DO YOU SMOKE THOSE. HOW DO YOU PREPARE COOKING TO EAT? BIG PRINT SORRY ...SO I CAN SEE WHAT I'M TYPING.. CLOSING IN ON 70 JUST NEED GLASSES.... NEVER TO OLD TO LEARN SAUSAGE MAKING..ITS FUN..
No, but we appreciate the compliment! We're actually gearing up to make about 240 pounds of bulk and cased sausage this week, but that's reserved for us and our friends who are helping us make it. 😊
Awesome tribute to Bob. I worked at at a sports card shop in Dayton, Ohio in the late 80s and early 90s. Bob was a friend of the owner and i got to meet and talk with him many times , mostly about baseball. I did get to try the sausages and loved them. Every year, he would make a big batch and i was lucky enough to have them a few times.
Thank you so much for sharing your remembrance of Bob. He was truly an amazing man who touched so many lives. Also, awesome to hear from fellow Daytonians!
Make a small pizza peal to put wheels of sausage in vac bags . It works great for me. I also cub my meats then add seasonings. Then Put tubs back in the freezer until semi frozen. It makes a world of difference. Easier on grinder and saves all the hand mixing. Insures mixing of seasonings in sausage. Great video. Going to try your recipe. Looks fantastic. Yes i love garlic. Take care and keep stuffing. 👍
Wow great video. Old school for sure. My family where butchers and sausages makers in East Chicago, Indiana way way back in the day. I still keep it going. Thank you and please keep it up.
Thanks for sharing not only the recipe, but the back story as well. Can't wait to try this, One question, What type of grind is the Sea Salt?? i.e is it fine, coarse, or flakes. Thanks
Different salts have different masses per volume. If you're going to use this recipe, we recommend Morton's kosher salt and that will give you the right amount.
That's a good question. You don't have to prick the sausage since the vacuum sealer is going to evacuate any air pockets left in the sausage. Good luck!
I've been given permission by the Wife to pick up a grinder and stuffer with taxes. So I think this is going to be going on the list of "Things to try first".
Not sure if you're referring to the meat grinder or the sausage stuffer. We've used two meat grinders that we love and are featured in our videos: LEM's #8 Big Bite Meat Grinder and the #22 Big Bite Meat Grinder. Here's a link: www.lemproducts.com/product/big-bite-grinder-22-head-size/. The sausage stuffer is LEM's Mighty Bite 5 lb Sausage Stuffer: www.lemproducts.com/product/mighty-bite-5lb-sausage-stuffers/
To make it easier to put the casing on the horn, open up the end of the casing and dip it in the water, allowing some water inside. Your left hand should be over the bowl, allow the casing to slide between your fingers keeping the water inside the casing, as you feed it onto the horn with your right hand.
It doesn't change anything about the sausage before you vacuum seal it. The casing will be moistened again after it is vacuum sealed. It would be beneficial to let it dry after taking it out of the package before you cook it.
Amen to the water, it’s a must. Excellent recipe. I might have to work my way up to that much garlic though. 👍🏼. Before my father in-law passed he showed me how to make Italian sausage the right way. Coarse ground meat and enough water for the spices to soak and evenly distribute the meat.
Thanks for the question Steven. Any good butcher shop will be able to order it for you. There are also several online options to order packed casings and pre-tubed ready-to-use casings. www.sausagemaker.com/35-38mm-1-3-8-1-1-2-Pretubed-Hog-Casin-p/17-1019.htm
USDA guidelines say that ground meat, in general, can be frozen safely for four months; however, we have noticed no degradation in the meat quality and safety--IN A PROPERLY VACUUM-SEALED PACKAGE--for up to 18 months after freezing. The package must have an airtight seal to ensure safety.
It varies, but usually a couple hundred pounds. We have a lot of help! We get family and friends together several times throughout the fall and winter to get it all done.
@@OurFinalFreezer I followed the recipe to a T so far..... I will stuff tomorrow, so still time to add the parsley. I was just thinking to add it, purely for asthetics :-)
Thank you for sharing Mr. Borkowski knowledge.
You're welcome! It is an honor to share it with others.
Lovely tribute to Mr. Borkowski!
Thank you!
Very good video, and what a fantastic story about Mr Borkowski!
You mention that you’re in North Dayton. I always tell people that I’m from Dayton, because it’s easier than trying to explain where Medway/New Carlisle is lol. It’s always fun to find someone online who knows what a Fulmers Supermarket and a Casano’s Pizza are 😄!
I’ve always wanted to try making my own sausages, but I have nowhere to keep the equipment. Plus, I don’t think I could justify the costs to the Missus. She doesn’t appreciate a good bratwurst the same way I do lol.
Subscribed, and looking forward to checking out more of your videos.
Thank you!
Mr. Borkowski's story made me tear up. Glad he shared his knowledge with you. Getting my equipment next week. I'll give Mr. Borkowski's style a try. Thanks again Sir.
Thank you Rick, he changed my life. I hope you enjoy learning the art as much as I did. Feel free to share pictures or ask questions about the process. Our email is ourfinalfreezer@gmail.com.
Nice Job !!!
Thanks for watching!
Bravo!
Thank you!
Thank you for this.
You're welcome 😃
@@OurFinalFreezer I own a vp215, but only have a pro kitchen aid mixer with meat grinder and stuffer attachment. I'm pretty much answering my own question here asking if perhaps a LEM 12 would be a worthy investment?
We make all our own meat balls, 38 pounds at a time, 50/50 with Italian ingredients thanks to Chef John's amazing recipe. Portion and freeze of course.
Is there, well of course there is, it's not ground in a plant 5 days ago. Can you taste the difference yourself grinding your own meat vs store bought?
Sorry we missed this reply months ago! Yes, there's definitely a difference between our homemade sausage and store bought. The flavors are much more robust and you have a lot more control over the end result!
And it's definitely worth buying the meat grinder. Hands down!
Are you sure the plate is 1/2" ?? Grinder looks to be a #22 and your plate has 8 holes which would be a 5/8" grinder plate. Please correct me if I am wrong. I just want to do this sausage right!
I checked with BG. He says we have a #8 grinder in the video. We switched to a #22 grinder last year. It is definitely a 1/2" hole plate. Hope that helps! 😊
Ok that makes perfect sense!! I have a #22 grinder and wanted to be 100% sure. I will do my best to hold true to the Bob Borkowski tradition!! Thank you.
@@tomynoks No problem! Good luck! Let us know how it goes!
Real polish sausage has marjoram in it.
Thanks for the comment Rick. There are many ways to make Polish sausage, this is the "Bob Borkowski" style with just garlic. You're welcome to add whatever you want to your mix.
@@OurFinalFreezer , not exactly. Polish sausage (type of sausage- kiełbasa polska) is always (cold) smoked. Your proposal is for white sausage (biała kiełbasa), but as it was mentioned- it is always with majoram. In Poland we have as much types of sausages as France have types of cheese.
Awesome video! thanks for sharing m8!! And god bless you
Thanks for watching!
This is a great breakfast link or pan sausage recipe. 5 lbs medium grind pork butt, 5 tsp. salt, 1 Tbsp. Restaurant grind black pepper, 1 tsp. ground nutmeg, 1 heaping Tbsp. ground sage, 1 tsp. Red pepper flakes, 1 cup cold water.
Awesome! We make a sage breakfast sausage every year, although we haven't filmed it yet. Here's our recipe:
10 pounds of ground Boston butt (1/8" plate)
2 cups of water
4 tbl of Morton's kosher salt
4 tbl of restaurant style ground pepper
4 tbl of dried sage
4 tbl of dried thyme
4 tbl of dried marjoram
1/2 tsp of ground bay leaf
2 1/2 tsp of ground ancho chile powder
In the future, we'll definitely be sharing more sausage recipes, and we'd love to give yours a try too.
Nice 👍
Heres to Bob Borkowski x
He was a great guy, for sure
Thank you, it has been years since I’ve made my Ukrainian sausages. Last time I was able to soldier through the night and made 18 coils of wild hog sausage. Will try this weekend with some domestic pig.
Thank you for the recipe, this was a refresh course how my grandparents made sausages in Western Ukraine.
18 coils is a lot! Good for you. Glad that you found the video useful 🙂
Being an impatient jerk, I usually hate cooking videos that take forever to get to the point, but this story is amazing. Thank you for your persistance in the pursuit of sausage. Honestly, I can see it as a movie, with the MLB back story and i'm guessing military service?...The sausage must be made again! In honor of his wife and family tradition.... Thanks for making this. I was the 1000th like! (yes, I'm drunk!)
This is probably the most touching and honest comment we've gotten until now! We are honored. ❤️ Your drunk comments are welcome here. 😄
Great video. Thank you! One suggestion for putting the coils in the bag: You can put the coils on a tray that is not as wide as the bag's opening; slide the tray inside the bag and the pull it out.
Excellent idea! Thanks!
I made this recipe it’s outstanding I have been making sausage for years and this is going in my recipe book. Thank you for sharing Bob recipe it has been shared with one of my canning sights and hundreds of people are now making Bobs Recipe thank you so much
We're so glad that you love it! Keep on sharing! :-)
Great tribute to Mr. Bob. What a great thing to carry on. The fact that you’ve linked a food to your family and to old memories and are now creating more with your friends and also us on TH-cam is just awesome, that’s what it is all about! Thank you very much for sharing.
Sharing is caring!! Thank you for watching! We are working on our newest episode on how to make cabbage rolls now, if you like those.
THINK AND GRIW RICH" : Psychopath Pharmacists pushing + publicly promoting pharmaceutical poisons. Let me explain; sometimes prescription drugs may/might save a patient's life yet plays no part holistic human healing. The are tissue toxins having serious side effects normally temporary usage is safer. Howsoever, I choose NATURES' NATURA NATIVE nutrition and nourishment. Humankind abandoned decent dietary diiners. W became separated segregated from our originating ancient diets. We tended to . Bwanna-be whitewashed "white"; Bleached our skin with chemical concoctions. And burnt our hair using process substances. We should by now know much better; blessings from curses and cures.
I might be late to the party but has anyone suggested using a wide spatula, much like a pizza spatula, to transfer the rounds of sausage into the bag? I enjoyed your presentation 👍
Great idea! We're always looking for better ideas from the community.
So glad you picked this wise gentleman's brain ,Because we lose so much by letting this knowledge from our elders go unchallenged ,and die with them they can teach us so much..Just Subscribed
Thank you for the comment! First hand transfer of knowledge is always the best and I'm so happy it could happen for us.
I love how this man’s legacy lives on in his sausage. I too got a recipe for homemade sausage from an old German neighbour that I have been making for 26 years and counting. He passed many years ago ….
Can you share that recipe?
@@tomynoks sure
This is exactly how he wrote it out for me
20 lbs ground pork
6 heaped TBSP salt
1 1/4 TBSP pepper
1/2 bottle mustard seeds
1/2 bag of paprika
1/2 tsp cayenne
4 heads of crushed garlic
3 large glasses of water
The mustard seeds in Canada can be bought in small glass bottles. The paprika can be bought in bags that are around 200 gram.
I have made batches of 10 pounds cutting all the ingredients in half and it worked out just fine. One thing he used to do as well was throw part of the batch into his smokehouse which burned hot Alderwood for about half an hour. Not long enough to cook it for long enough to give it a nice dark colour and smoky flavour
@@G-man45444 Far too many variables for this sausage to be a consistent product. But if someone changes just a couple things it looks like it would be a good recipe
What variables?? The maker is always the biggest variable.
Thank uou so much! I love making old school sausages!! They're usually very simple, straight forward and delicious!!
Just watched again... so, this is not smoked at all? And grilling, I assume is the primary cooking method?
Correct. We do not smoke this sausage. You can grill this sausage, but we usually bake it.
Pk. Is that it was done at the Polish Festivals? If so can you tell at what temp and for how long?
I’m 30 minutes from grinding and casing my first kielbasa. Want to make some for my 91 year old babushka for the holidays.
I was looking for some last minute tips and I really appreciate your videos. Definitely teared up with Bob’s story. I’m sure he appreciated the opportunity to pass on the recipe and tradition.
Good luck on your sausage adventure! Would love to hear how it goes and if you have any tips to share!
Thank you, thank you, thank you! Awesome recipe! We love it, and Bob Borkowski sausage has a permanent spot on my sausage repertoire! Greetings from the Canary islands!
Awesome! So glad you're enjoying it! ❤️
Thank you for the video. My neighbor when I was a kid, his last name was Borkowski too. I love making homemade Polish sausage, the only thing is I dry mine for a couple days or so. I also use fresh garlic. Even though it’s a little bit of a chore to chop & grind it up. I also add a little marjoram.
Hi Bob,
The polish sausage you have produced is obviously one that you enjoy, however it’s missing several key ingredients that are consistent with fresh polish.
Marjoram, mustard seed and some fresh parsley are a must when producing fresh polish.
I’ve been in the meat industry since 1968 and and Polish.
You’ve purchased excellent equipment for home sausage making.
I stopped home sausage making years ago and passed my equipment on to others. It sure is fun!
Take Care!
Recipe please? Yes I agree i remember mustard seed in this when growing up - Great Lakes area Polish
We have our recipes available on www.ourfinalfreezer.com.
Good stuff , thanks for sharing .
✌️❤️🍻 ,& Thanks to Bob for the secret recipe
Thanks for watching!
Just lay the sausage in the table, arrange it, and open the plastic beside it and then slide the sausage through it.
I haven't done it like that before because I'm trying to avoid touching the seal. Here's a third option: folding the bag over to keep the seal clean, and then sliding the sausage in, as you've recommended. We'll try that next time--assuming we can get a hog this year to make sausage. The pandemic has made a lot of supply chains unpredictable.
Good looking sausage. I like the course grind, straightforward ingredients, and the simple and bold flavor. IMO simple flavor is better most of the time because it lets the flavor of the meat shine (think Texas-style brisket, or a grilled ribeye or filet)
However, a couple of things stand out, no nitrite, no smoke or liquid smoke, and less mixing than what other butchers recommend (more mixing cause the meat to bind together, like sausage vs burger). Love all your videos since I found you on Eric's channel. Cheers, please keep up the good work.
Thanks for the comment. We just wanted to make a video about how BG was taught how to make this specific sausage. It's a fresh sausage that's not smoked so no need for curing agents. The mixing might be less than what you think is needed but the bind has always been excellent.
@@OurFinalFreezer Thanks for the explanation. Always learning from great TH-camrs like you guys. I stopped watching TV. This is more edifying, entertaining, and real. Please keep up the good work.
Excellent channel, keep the content coming and you will explode within a year!
Thanks! We have definitely seen a surge in subscribers now that we have shared out our sausage-making series! :-)
I love garlic but that seems like an awful lot for 10lbs. As a chef instructor at a local college, my students used to say, "Chef, I bet you even put garlic on ice cream" as I use garlic in everything.
Oh. It's definitely a lot of garlic. But if you're putting garlic on ice cream, you'll approve.
We use fresh garlic makes a world of difference
Thanks for sharing Bob's story and recipe. We should all appreciate the Bobs in our lives.
He was an exceptional man
Looks like Kenyan Mutura (African Sausage)
We did this yearly on our multi family ranch when we butchered hogs we made it all, bacon,hams etc. I have done this as an adult with my brother. We knew basically the same recipe as German garlic sausage. Then we cold smoked it after. It is wonderful!
Making sausage with friends and family is the one of the highlights of our year! It's always a great time.
Buy some gloves and buy a chamber vacuum unit!
One cup of granulated garlic per 10 pounds of meat?
Thats 3.7%. Are you kidding me.
Nope. We use that much. It's a lot.
How about Mexican chorizo, do y’all like that. I have a great recipe for chorizo.
Yep. We make two kinds of chorizo: a mild and a spicy. What does your recipe include?
Our Final Freezer
Chorizo
5 lbs. coarse ground pork
2 Tbsp. Salt
1/2 cup Vinegar
2.5 Tbsp. Paprika
1.5 tsp crushed red pepper
1 tsp. Ground comino
8 cloves pressed garlic
1 tsp. Black pepper
2 Tbsp. Adams or equivalent chili powder
1/4 cold water
Mix well and chill overnight. This would be considered a TexMex recipe. The area of Texas I’m from has great TexMex foods, simple and rustic. Enchiladas, charo beans, fajitas and tamales to name a few. What would be called Norteño, different from other Mexican food. Most of the recipes I use are from the old timers. Recipes are like land, you only maintain them while you’re here and hand it down when you’re not.
Thanks Red, here's our mild version:
10 lbs ground Boston butt (1/8" grind plate)
3 cups water
5 tbl Morton's Kosher salt
9 tbl ground cumin
9 tbl granulated garlic
8 tbl paprika
4 tbl granulated onion
4 tbl ground coriander
4 tbl dried oregano (Mexican is preferable)
4 tbl dried thyme
3 tbl ground ancho chile powder
3/4 tsp ground clove
1 1/2 tsp ground bay leaf
2 tsp ground cinnamon
*** If you want it hot, add 8 tbl arbol chile powder ***
Your way of making sausage is the way most people including me used to make sausage. Now, I don't do even half the work of using and cleaning all the utensils like I used to. Now, I buy pork butt ground by the butcher, season the meat, and I use a $12 plastic hand stuffer I bought from Amazon. I have not used my expensive grinder and stuffer in years. I also quit using pig gut for casing. I think it tastes like rubber. I now use collagen. Works great but must be careful how you handle and cook the sausage.
Zdravo drug, your video was inspiring to me, and your preservation of your culture is admirable. I have recently invested in a grinder and stuffer and will soon be embarking on my own sausage journey. It might be challenging to get things right, but that's the fun part. As I approach retirement, I plan to make a greater hobby of this and perhaps get into small scale commercial production. Thanks to you and your Polish ancestors, make us all proud.
That is so awesome!! Feel free to share your questions with us on your journey! Our email is ourfinalfreezer@gmail.com.
I just got into sausage making and got so frustrated trying to slip sheep casing on the stuffing tube I ended up throwing the whole pack in the trash and used collagen casings instead! But I learned a lesson. Next time I will use hog casings since they are little bit bigger and probably easier to handle. At least for a rookie!
Thanks for the comment L J, I know how frustrating it can be to get the casing on the stuffing horn. A couple of tips: make sure everything is wet, feel for the "turns" in the casing as you slide it on, and push a little meat to the tip to soften the edge of the horn. Good luck!
@@OurFinalFreezer I'll try that thank you! Next time I buy natural casings I think I am going to use the ones that are pre-loaded on the straws. At least until I get the feel of it! :)
If you were going to smoke this you would have to add #1 cure I assume, right? Thanks for the awesome tribute. There are almost none of the old folks left now.
Thanks for this question and we're happy to help keep traditional sausage-making alive. To answer your question, whether or not you add Instacure # 1 depends on whether you're going to eat this right away. If you do plan to eat it immediately and you're hot smoking the sausage, you don't need to add a cure. If you want to cold smoke the sausage, and then cook it later, then you would need to use Instacure # 1.
@@OurFinalFreezer thank you very much. Keep up the tradition!!
this recipe is awesome. BRING ON THE GARLIC!
Thank you!
Very interesting, no cure, no smoking, just raw sausage. I have never seen kielbasa made like that.
Why not add the dry spices before you grind and add the water prior to stuffing?
Thanks for the question Matt. There's a couple of reasons I don't add spices to the pre-grind. I don't like to get spices in the grinder because I usually make multiple flavors at the same time. The grinder only mixes spices at the local level - not the whole pan, and you still have to mix in the water later. Commercial processors that add the seasoning to the pre-grind have special machines that make sure it gets well mixed.
Do you get the same flavor with fresh garlic as you do with the granulated garlic?
Granulated garlic is much more concentrated so the flavor is much more powerful in this form. And we love garlic. So we use a granulated version for our recipe.
No marjoram???
Thanks for the comment Chip. We've had comments about the lack of marjoram before, but Bob's recipe focused on the garlic. You're welcome to add some to the recipe, I would start with 4 TB dried marjoram for 10 pounds of meat.
@@OurFinalFreezer not in any way a criticism, grew up in Buffalo, Polish grandfather in brooklyn, just never had it without, love yoir videos. Any way you could do a video to share some rips with newbie sausage makers with only kitchenaid and kitchaid grinder/filler
It's possible though we can't make any promises. We have a KitchenAid, but not the attachments. We'll keep it in mind for future videos. 😊
great video sir. thank you.
Thanks for watching!
HOW MUCH WATER TO 10 POUNDS?
Prussian sausage much better.
Great video! How do you like cooking them? You mentioned a slow cook for the coarse grind.
My favorite method is to cook the sausage (3 pounds at a time) in a Dutch oven or covered dish at 250 deg F for 2.5 hours, then uncovered at 350 deg F for another 30 minutes. If you're only cooking one pound, cut the times in half. The test for whether they have been cooked properly is whether you can easily snap the link in two... it should almost fall apart.
Thanks for sharing this with us 🙏 going to make this tomorrow I have everything ready to go . I can’t wait to taste it 😋
Good luck! Let us know how it goes!
Can you please tell me if you bake it in a coil form or do you cut it into links and then bake it
We bake it in coil form. Works out very well!
It's 3:30am and I couldn't sleep so I went on TH-cam and just happened to come across your video! Great job! Very touching story. I'm sure Mr Borkowski would be very proud! I make sausage as a hobby unfortunately I have no one to share my enthusiasm with. I subscribed and I'm looking forward to seeing more of your videos! 👍👍
3:30 am is a time that we are all too familiar with, having had two kids in the last 7 years. I'm glad you found us! I'll be publishing our next newsletter in a week or so, which will include our schedule of upcoming videos. We just filmed a bunch at the beginning of July. You can sign up for our newsletter at ourfinalfreezer.com.
What you are making is cold biala kielbasa (white sausage).
But it is missing important ingredient, majeranek - marjoram. I would also ad caraway seed. Sometimes juniper berries so it would become - jalowcowa.
I would also poach it in water (176 F - never over 180 F) before frizing it.
Crumbling in the "cooking" process is do to the speed with witch collagen is exposed to the temp.
To fast, and it hardens, and crumbles. Slow, and under 180 F, and it changes to glue like. Holds the meat, and makes it succulent like good roast.
I make my own sausage for a number of years... smoke my own meats.
No marjoram?
You can add it if you want it
Is this dayton ohio? I'm in kettering gonna give this a try. Can't find any decent kielbasa.
Yep, we are in that very Dayton. Let us know what you think!
@@OurFinalFreezer whats your favorite cooking method. I have them in the smoker and I was going to blanch them in water after smoking. My mother is first generation American her parents and older brother and sister were all born over seas so it will be a real test!
The method that you would see in Old North Dayton is boiling and then pan frying the sausage. But our preferred method is as follows: put the Polish sausage in a Dutch oven or covered casserole dish and bake for one hour at 250 degrees. Continue to bake uncovered at 350 degrees for another 30 minutes. The sausage should easily snap by this point and should be very tender inside. That is for 1 lb of sausage. The low and slow method (250 degrees) will take longer if you're cooking more than 1 lb.
@@OurFinalFreezer ill try that next time I smoked it for 5 hours, cut into slices and seared! It's pretty amazing.
Excellent!
Why don’t you freeze first easier to put in bags
Thanks for the question Paola :) That might work for one or two coils but since we make so much, it would be too time-consuming and logistically difficult to freeze that much sausage before sealing. One other issue is that once the sausage is frozen, it doesn't seal as well in the bags since there's no give to the meat.
This has to be the most informative channel ever. And their are some very good ones on here. Thank you guys so much .I adore sausage but I’m diabetic now I can make my own without the nasties that make me I’ll. thank you ,much love ❤
I'm so glad that this channel is benefiting you on your journey to making high-quality food that's good for your health too! Thank you for watching!!
84,000+ views as of 11.04.2021
Evidently, I'm not the only person who wants to see how the sausage is made...
Love it!
Sir I'm a filipino an i try making our native saugage here. Can I ask sir for your sausage ingredients on how to make it? Or can you give me a recipe of your homemade sausages sir? Thank you.
You can find our recipes for sausages at our website: www.ourfinalfreezer.com
Can't wait to make this. Used to get 30lbs of heavy garlic kielbasa from Johnny's sausage in Wilmington Delaware.
Good luck!!
Thank You so very much Bob!
& BG for teaching us ❤️
You're welcome! Let us know how your sausage-making goes!
Can you recommend a good casing. The hog 32-34 LEM ones that I’ve used are too short length wise.
Unfortunately, I don't. We've never needed longer ones than the LEM ones
Love your presentation. I smoke lots of bacon, and when it comes time to bag it after slicing, I use a cheese cutting board to lay out a pound on then stick it into the bag and then flip it and vacuum comes out perfect every time. This method will work for bagging your polish sausage.
Great idea! Thank you!
thank you. I have my grandmothers recipe for kielbasa. I will be making some soon. Nice video. : )
Awesome! Sounds delicious!
HEY BUDDY THIS IS THE FIRST VIDEO I EVER WATCHED BEGINING TO END....GREAT STORY ABOUT YOUR FAMILY...I REALLY ENJOYED
THIS VIDEO...I'M NEW AT MAKING SAUSAGE...I'M LEARNING
EVERYONE HAS A DIFFERENT TWIST ON IT...I TO MIX THE SPICES
IN WATER TO SPREAD EVENLY....THANKS..MORE TIPS ON DIFFERENT SAUSAGES..OH...DO YOU SMOKE THOSE.
HOW DO YOU PREPARE COOKING TO EAT?
BIG PRINT SORRY ...SO I CAN SEE WHAT I'M TYPING..
CLOSING IN ON 70 JUST NEED GLASSES....
NEVER TO OLD TO LEARN SAUSAGE MAKING..ITS FUN..
Dear Joe,
Thanks for watching! Good luck with your sausage-making adventures!
is it possible to buy cases for sausage from you?
No, but we appreciate the compliment! We're actually gearing up to make about 240 pounds of bulk and cased sausage this week, but that's reserved for us and our friends who are helping us make it. 😊
Wow, great instructional video. Thanks guys
You're welcome! Thanks for watching
Awesome tribute to Bob. I worked at at a sports card shop in Dayton, Ohio in the late 80s and early 90s. Bob was a friend of the owner and i got to meet and talk with him many times , mostly about baseball. I did get to try the sausages and loved them. Every year, he would make a big batch and i was lucky enough to have them a few times.
Thank you so much for sharing your remembrance of Bob. He was truly an amazing man who touched so many lives. Also, awesome to hear from fellow Daytonians!
Make a small pizza peal to put wheels of sausage in vac bags . It works great for me. I also cub my meats then add seasonings. Then Put tubs back in the freezer until semi frozen. It makes a world of difference. Easier on grinder and saves all the hand mixing. Insures mixing of seasonings in sausage. Great video. Going to try your recipe. Looks fantastic. Yes i love garlic. Take care and keep stuffing. 👍
Thanks for all the tips!
Wow great video. Old school for sure. My family where butchers and sausages makers in East Chicago, Indiana way way back in the day. I still keep it going. Thank you and please keep it up.
Thank you ❤️
Thanks for sharing not only the recipe, but the back story as well. Can't wait to try this, One question, What type of grind is the Sea Salt?? i.e is it fine, coarse, or flakes. Thanks
We use Morton's kosher salt, which is a flake salt. Hope that helps!
What kind of salt? Regular Table salt or Kosher Salt?
Different salts have different masses per volume. If you're going to use this recipe, we recommend Morton's kosher salt and that will give you the right amount.
@@OurFinalFreezer Thank you. Reason I asked.
Found the mass of Morton's Kosher salt, 4 tablespoons is 57 grams. You can use whatever salt you want if you weigh it.
Do you prick th sausages at all to let any air out before freezing? Thank you for this video, Take care, god bless one and all.
That's a good question.
You don't have to prick the sausage since the vacuum sealer is going to evacuate any air pockets left in the sausage. Good luck!
How do you cook this sausage? Do you brown and braise or braise and brown? If not these, what is your approach?
We prefer to grill them, but if you want to pan fry them we would braise them and then brown them.
VERY interesting video in many ways! Thank you for making the video for all of us to watch!
Thanks for watching!
Can't think of a better tribute to Bob and his wife than you sharing this for many people to enjoy over the interwebs. Will be making this tonight!
So happy to hear that! Enjoy!
I AM GOING TO MAKE THIS RECIPE IT SOUNDS GREAT ITS ONE OF THE BEST I HAVE SEEN THANK YOU FOR SHARING
What size casing did you use?
We use standard hog casing, which is about 32 mm.
Can somebody please share what temperature to bake it at and what temperature to remove from oven
For one pound, do 250 F in covered dish for 1 hour, then 20 minutes uncovered at 350 F. If you're doing more than that, it will take a little longer.
@@OurFinalFreezer thank you for the reply. What internal temperature should they be using a instant probe
160 F ✅
Nice video. Your alright! Bob lives on!
What is the temperature of the meat?
As cold as you can get it in the fridge, or preferably, slightly frozen to grind. Everything I show in the videos is done around 34 deg F.
Thanks for the video looks great, just had one question, do you chill the meat at all in a freezer or is it fridge temp when you start?
Good question. The meat is at refrigerator temperature when we start. It's probably 33° f.
Do you have to put sausage in casings? I am using to make sausage and sauerkraut pierogi. I end up grinding up after cooking sausage links
No, you don't have to put sausage in casings. We do a mix of cased and bulk sausage.
I've been given permission by the Wife to pick up a grinder and stuffer with taxes. So I think this is going to be going on the list of "Things to try first".
Yassss!!! Enjoy. Let us know how it goes!
I love that machine can anyone tell me what the brand name is please help me I appreciate thank you
Not sure if you're referring to the meat grinder or the sausage stuffer. We've used two meat grinders that we love and are featured in our videos: LEM's #8 Big Bite Meat Grinder and the #22 Big Bite Meat Grinder. Here's a link: www.lemproducts.com/product/big-bite-grinder-22-head-size/.
The sausage stuffer is LEM's Mighty Bite 5 lb Sausage Stuffer: www.lemproducts.com/product/mighty-bite-5lb-sausage-stuffers/
Where are you getting your casings? Seems like the biggest i get are only 3 ft long
I would try a local butcher to your area. Just tell them what you need and they should be able to help you out.
To make it easier to put the casing on the horn, open up the end of the casing and dip it in the water, allowing some water inside. Your left hand should be over the bowl, allow the casing to slide between your fingers keeping the water inside the casing, as you feed it onto the horn with your right hand.
Thanks for the tip!
Should the sausage be dried in the fridge overnight before vacuum packing?
It doesn't change anything about the sausage before you vacuum seal it. The casing will be moistened again after it is vacuum sealed. It would be beneficial to let it dry after taking it out of the package before you cook it.
Amen to the water, it’s a must. Excellent recipe. I might have to work my way up to that much garlic though. 👍🏼. Before my father in-law passed he showed me how to make Italian sausage the right way. Coarse ground meat and enough water for the spices to soak and evenly distribute the meat.
Damn straight!
where do you get casing from
Thanks for the question Steven. Any good butcher shop will be able to order it for you. There are also several online options to order packed casings and pre-tubed ready-to-use casings. www.sausagemaker.com/35-38mm-1-3-8-1-1-2-Pretubed-Hog-Casin-p/17-1019.htm
How can I order that machine
How long does this keep in the freezer?
USDA guidelines say that ground meat, in general, can be frozen safely for four months; however, we have noticed no degradation in the meat quality and safety--IN A PROPERLY VACUUM-SEALED PACKAGE--for up to 18 months after freezing. The package must have an airtight seal to ensure safety.
That’s a great story ...loved your story...at least you know what goes into your food...unlike commercial contents ???
So true! Thanks for watching!
Do you ever use insta cure or pink salt in your Polish sausage. Your videos are awesome
We have never used Insta Cure in the Polish sausage, but it would make a great cured and smoked sausage. Try it and let us know what you think!
which is it: granulated garlic or garlic powder? They are different
Granulated garlic.
What was the casing size?
This was a standard 32-35 mm hog casing.
Wow. He put the family recipe online
Great video! How much sausage do you make a year?
It varies, but usually a couple hundred pounds. We have a lot of help! We get family and friends together several times throughout the fall and winter to get it all done.
What a great family project! I’m going to see if I can start a new family “ tradition “!!!
Awesome! Good luck!
making this today..... how about adding some fresh chopped parsley?
That could work. Let us know how it goes!
@@OurFinalFreezer I followed the recipe to a T so far..... I will stuff tomorrow, so still time to add the parsley. I was just thinking to add it, purely for asthetics :-)