Very nice & simple recipe for "kielbasa biala" (white sausage). I usually do two little things in addition: - add a bit of marjoram (personal preference) - let sausage rest overnight in the fridge before boiling (to let flavors mix)

Reviewed On: Aug. 22, 2008

Good recipe but imho a bit overcomplicated. You do not need to be so careful about the whole process - on day 1 just put some rye flour (just grab it from the bag using 1 hand) into glass container add enough warm water (if you boiled patatoes in unsalted water - use the water when it cools down) to make consistence of thick soup. Cover with a cloth and put somewhere near cooking range. On day 2, 3, 4, 5 ... n, once a day, preferably same time, just add some flower (again, just grab some from the bag) and stir-in warm water (no patatoe water this time) just enough to keep the thick soup consistence. After 5 to 7 days it's ready to use.

Reviewed On: Jun. 20, 2008

That's almost the way my Grand Mother was doing it except she wouldn't use lemon (as it was not really avaiable in polish country side) but just let stay fresh unpasterized milk for about 2 days to allow it to get sour by itself. The rest is the same. I would suggest not to throw away whey - if drunk,it is a all-natural detox for your body (ie. hangover), if applied on skin, cure for sunburn and, well, it taste good as well :) As for variations - traditionally we add finelly chopped fresh herbs (parsley, spring onion's green) with more salt and some pepper but you can add about anything (my Mother's special was farmer cheese mixed with smoked mackrel and onions - tastes great but no kissing afterward ;) ).

Reviewed On: Jun. 18, 2008