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Joined: Feb 2013
Posts: 6,457
Campfire Tracker
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Campfire Tracker
Joined: Feb 2013
Posts: 6,457 |
Many Slavic sausages such as white kielbasa have mustard seed. I like it is Krakowska, lunch meat size Polish sausage. I make my own mustards, just vinegar, seed and powder. If you want horseradish or other flavors. I think the key to that is letting it sit for at least a week to diffuse. Recipe here is close: https://www.meatsandsausages.com/sausage-recipes/cooked/polish/krakowska-traditional
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Joined: Mar 2006
Posts: 3,424
Campfire Tracker
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Campfire Tracker
Joined: Mar 2006
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I put it in my meatloaf. For burgers the problem is drying out because it's so lean. I mix in a little 73/27 beef for that.
If you love someone set them free
If they come back no one else liked them
Set them free again
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Joined: Jan 2010
Posts: 15,380
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,380 |
I just ground and froze 325lbs of moose burger...always do a 25% beef fat grind nowadays...
I work harder than a ugly stripper....
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