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Kiszka From Start to Finish With Pictures--Polish Blood Sausage
?Delete the barley,morjorum,allspice and shrooms but add rice and you have blood boudin. -
Guess what is on the menu for this weekend? with poll so you decide
2 1/2 quarts pork stock 2 lbs bone-in pork shoulder chops 5 cups chopped onions 2 tablespoons ground red pepper (preferably cayenne) 1 tablespoon minced garlic, plus 1 1/2 teaspoons minced garlic 1 tablespoon salt, plus 1 1/4 teaspoons salt natural hog casing (37 mm size) 1/4 lb very fresh pork... -
Guess what is on the menu for this weekend? with poll so you decide
Blood boudin!!!!!! With some grits and runny eggs.Thats what we would do with in south Louisiana. -
Smoking fresh sausage
I just finished about 100 pounds of fresh deer sausage with no cure.I want to smoke about 40 pounds of it. Will it be ok with no cure.Once it is smoked it will be vacume packed and frozen.
