Cold Smoked Polish Sausage | Bydgoska | Gourmet Woodsman

How to make Bydgoska from the official Polish Government archives. This is a very simple recipe with few ingredients. Good technique, quality ingredients and a little time and patience make this a truly amazing and delicious kielbasa sausage.


Bydgoska:
pork butt

2.1% salt
0.25% cure #1
0.15% white pepper
0.1% marjoram
0.2% sugar
30-32mm hog casing

note: the original recipe called for 32-36mm hog casing


Track: "Dotted Polka"
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