Sausage Maker Spotlights
Jurek grew up on a farm as a child where he found his love for sausage making. Jurek believes to be a sausage maker you need culinary skills, basic meat knowledge, and a solid understanding of the meat process. In previous workplaces, Jurek created “Goralska Kielbasa” from a recipe he brought with him from Poland. It’s something that he is very proud of and is very tasty!”
Martin was born and raised on a farm where it was a family tradition to make sausages and cure meat. This tradition was passed on from generation to generation in his family and it instilled in him a passion and appreciation for meat delicacies. His favourite sausages to make are cold smoked fermented sausages and salami’s, because of the special natural colour and flavour that come from the aging process.
He started as a butcher but wanted to expand his knowledge so he started making sausage. He was curious about how the product was made, so he made it his goal to learn because he loves to create food. He believes food is a creation of the heart. His favourite sausages to make are Ham Kobassa because it makes people happy and there are so many recipes that can be made with it, from omelettes to pizza to eating all on its own – “it’s the best!” In order to become a sausage maker, you need to have patience and a love of food. “Don’t be afraid to try new things – mistakes with food can make a masterpiece. That’s how you learn!” He believes imagination, patience, good taste buds and not being afraid of hard work are key skills that sausage makers need. His favourite adapted sausage recipe from Italy is the Mild Italian that Halenda’s called Lorenzo’s Mild Italian!