A.C. Legg Fresh Polish Kielbasa Seasoning

We made our homemade sausage and bratsUsing these seaso I gs. Very happy with the end results

This is my go to seasoning for Polish white fresh sausage.I make about 2k of cased sausages per month - usually in either 1lb or 2lb small batch runs. I use either AC Legg's or I mix my own spices mix. The premixed is much easier and convenient - mixing your own gives more control. It's also cheaper and faster to use Legg's if you don't store a good spice rack in your cupboard.This package has 11oz of seasoning intended to season 25# of meat. 11/25=4.4 oz per pound. Since many kitchen scales don't do .4 ounces very well, grams works better. 4.4oz = 12.47 (round to 12.5 or even 12) grams of seasoning per pound of meat or roughly 27 grams per kilo or meat mix. If you weigh the seasoning it won't be as salty in the final mix. Using teaspoons or tablespoons is a really inaccurate way to measure it.There are 1000's of authentic sausages in Poland - no single mix is going to be all of them. This mix is a basic Polish fresh or white sausage or Kiełbasa Biała Surowa of some permutations - it's not for smoked Kielbasa of the northern US variety. It has no cure in it. I taste just about equal parts pepper, marjoram, and garlic in this one. Plus it has salt and MSG. You can make your own if you want to go to the trouble by mixing 2gr each of the aforementioned spices with 18gr salt per kilo of meat mixture and come out similarly seasoned.This does particularly well with a fine grind (1/8" plate) and 30% fat. I've also enhanced with additions of paprika, onion powder, or additional garlic with good effect from time-to-time. I've used it in 100% pork sausages and in pork/beef sausages. It's equally at home in either.If you're after a spicy sausage then this ain't it but you can add some chilis. If you're after breakfast sausage taste - this ain't that either (AC Legg #10 is though, and is tasty!). This is just a basic Polish Fresh mix and it's really good if you add it by weight instead of volume measure.There is no cure (nitrite or nitrate) in this mix - it's for fresh sausages that must be cooked rather soon or frozen for storage.

It's a good product, but it is lacking in garlic, and the use white pepper instead of coarse black pepper, which does throw it off a bit and lends to a overly peppered sausage, IN MY Opinion. Others may think it is great and authentic, just the way it is, this is just a matter of opinion, only. You can add to it and I added fresh garlic and garlic power, with some marjoram, wanted to add Coarse Black Pepper but was afraid it would make it unbearable to eat. What I did made it turn out fairly well. I am going to try the spice on its own and will give an update.

I have not made sausage many times, and am still using the attachment on a Kitchen Aid, so i looked for a quick and easy seasoning that was prepared for me. This reviewed well and the price was acceptable.I simply followed the recommended proportions and took the time to grind and stuff. My family LOVED it. Enough so that I may buy more where I would usually mix my own seasoning batches.A.C. Legg really hit it out of the park and I am lucky enough to have a good supply of wild pigs to use their stuff!

the package ( 11 oz ) says it makes 25 lbs of sausage NO WAY this will make 25 lbs of sausage i made a test run of 2 lbs following their directions and it was pitifully bland !!! but when i doubled the amount to 1 oz per lb the sausage was perfect , it wows everyone that tries it( i did add red pepper to give it some heat )over all its a great polish seasoning as long as you understand that the11 oz package only makes 11 lbs of sausage

I guess it all depends on what kind of Polish sausage you are "used to" eating? My Polish grandmother made her own back in the day and used a solid steel old fashioned hand crank grinder. This seasoning is a very nice blend, not too much garlic, no stand out flavors. If you asked my dad or aunts, they'd tell you that Polish sausage is rather bland, especially if you compare to Italian. But that's the way they liked it. Our family likes the combination of seasoning in this sausage as it givse a nice flavor, not overwhelming, but not too bland either. We weighed the meat and the seasoning to make sure the ratio was correct. And made sure it was cold when filling the casings. Sealed the links with food saver bags and left in fridge overnight to allow spices to settle in, then put in freezer. If you'd like to give sausage making a try, A.C. Legg seasoning is the way to go!

Being of Polish ancestry, I've had my fair share of Polish Kielbasa and anytime I've had it there was a overtone of garlic. I understand that recipes would vary from butcher to butcher and since a lot of families made their own, likewise from family to family. There was a common thread among all of the small batch makers and that was garlic, and that is what I was expecting. Most all of the huge distributors of commercial made Kielbasa, like Johnsonville, definitely do not measure up either when compared to real kielbasa. The flavor is good but it is just did not meet my expectations.

Product is great did s batch of kielbasa this past weekend and it came out great taste just like the commercial processors make