Eiercognac - Polish Egg Creme

Polish Eiercognac is an Egg Creme is usually made with eggs, sugar and alcohol. Adding rum is optional.

Materials
75% alcohol 350 ml
12 large eggs 200 ml
fine sugar 400 ml
rum 30 ml
Ingredients per 1000 ml (1 liter) of alcohol
vanilla infusion* 20 ml

Instructions

  1. Separate egg yolks from whites.
  2. Mix sugar with egg yolks until creamy and perfectly smooth.
  3. Continue mixing and add vanilla infusion and alcohol.
  4. Bottle and age for one month.

Notes

  • *10 g vanilla, 90 ml 50° alcohol, macerate 3 weeks, strain and bottle.
  • You can use commercially made vanilla extract.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages