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!
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.
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 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
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
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 RU-vid 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.
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.
What a precious gift he gave your family. And while he mourned the loss of his wife who he so enjoyed making this with, I bet it gave him great pleasure to know that their tradition was respected & being carried on for generations of your family to come. And with all of us. Much respect
Bob was the best, for sure. We miss having him in our lives, but we are very grateful that he shared his tradition with us so we could bring it to the world. ❤️
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!)
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!
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.
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.
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 ❤
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!
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.
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.
Thanks, Carl! Our Italian sausage doesn't require smoking either. We'll also be producing some videos on non-smoked sausages, including chorizo, tandoori, and al pastor.
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.
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. 👍
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 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 👍
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.
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.
My family is in kinda the same situation you described. We have authentic polish sausage at Easter and Christmas. Our sausage hook-ups have slowly disappeared through family members passing and the recipe being lost. I am now starting to attempt a shot at making it. This has brought me to your video. Thank you.
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 RU-vidrs like you guys. I stopped watching TV. This is more edifying, entertaining, and real. Please keep up the good work.
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.
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.
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.
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 Hey! So I made 10 kilos of it friday and its incredibly good! thank you so much again for sharing the recipe and process. I brought some to friends and at work and everyone loved it! I smoked all of them and it was so good, I would really recommend trying them smoked! My respects to Bob and you
@@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!
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!
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
It's 3:30am and I couldn't sleep so I went on RU-vid 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.
Can I ask you do you make Polish sausage often I'm from New Jersey and trying to figure out the way they used to make it where I bought it I don't live in Jersey but I could swear there was fennel seed in there and mustard seeds do you have any idea
@@robinhernandez9582 oh, I'm pretty sure we did not use fennel/mustard seeds. But there is lots of different recipes so the one you were trying could have consist it.
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/
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.
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 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.
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.
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.
We don't, but you can if you want to. The only issue with drying before sealing is that the casing will get wet again. The better method is to seal it, and then when you unpackage it in the future, let it dry on a cookie cooling rack in the fridge.
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.
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! :)
I'm gonna make this today and was wondering about the garlic, I'm going to use fresh garlic, what amount do you think would be enough? Obviously 300 would be overkill 😄. Doubtful you'll get back to me in time but who knows. Great video BTW, very easy to watch.
So you might be surprised by our advice on this: 300 cloves of fresh garlic would be about right for this recipe. You would need to puree and cook them slightly, at least to 180° to shut down the action of the enzymes. We would love to know how it goes making the recipe like this!
@@OurFinalFreezer wow ok so I dont have that much garlic and think the store might frown upon me buying there whole display. I think I'll just try 20-30 for now, first time making sausage, I love garlic so well see if its enough. I'll try it another time with the granulated garlic. I'll also be using an electric grinder to stuff the sausages, not what you have. I assume I may have a lot of air, so well see how it goes. Thanks for the quick response.
@@static2601 we've been able to buy bulk fresh garlic that's already broken down into the cloves at Sam's Club. I can't remember the exact weight of the bag but it was a ton. Hopefully, that gives you another option if you want to go the fresh route!
Thanks for the video. I'll be giving this a try. I usually just make breakfast sausage. My wife and grandsons love it. I use the Leggs sausage seasoning and it's awesome. I'm a new sub and glad I found your channel!
We'll have to check out the Legg's sausage seasoning. If you turn on your notifications for our channel (hit the little bell next to our name), you'll be the first to see our maple sausage video, coming out later this year. Also, remember to cook the Polish sausage low and slow! Enjoy
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.
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..
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.
