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boudin craving again
You don't HAVE to add livers, it is just traditional. I like the livers, myself. Boudin is formulated alot like Jitrnice -- which means it would be Bohemian Boudin -- Ha! -
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Texas Sausage
thanks -- didn't know it was THAT early. Do they have any bbq/sausage shops in their communities? -
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Texas Sausage
Danbono -- if you like to use the search feature on this site, you can look up "Elgin" and "Bohunk" and you will find some info on central texas beef sausage from the germans and czechs down that way. This link is pretty good to get you started, and page two is where you can see likely... -
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Closing Casings
I use alot of collagen casings -- 4" zip ties works great for smoking / poaching. -
New trial of chicken Italian sausage
Yes, the vast majority of fresh sausages are poached in hot (not boiling) water, and then browned on a grill, or skillet -- like brats. Italian, white kielbasa, klobasa, thuringer brats, etc, are done this way, typically. Your pictures sure look tasty!! -
European sausages?
Some Czech words you may want to remember: (These are spelled the way they sound to us Americans -- spelling is not correct): Doep-shay = Thank You Doe-bray Den, Noetz, Rahno = Good Day, Night, Morning Djye-koo-yeh = You're welcome Pivo = Beer Chair-veny = Red, Chair-ney = Black, Moe-dra =... -
European sausages?
Well, in the Czech Republic, klobasa is the equivalent to the German "Wurst", and the English "sausage." You will need to have an adjective to describe more exactly which one you want. Vinna Klobasa would be the one made with both cream, and wine, very smooth and tasty, usually coiled, stuffed... -
Fresh Polish Sausage aka (White Sausage) pics added
B-one -- it doesn't take much to make a 5 # batch. Just a little sugar, salt, pepper, and a healthy dose of garlic + some cure if you want to smoke them. wonderful stuff. Can't get too fat on 5#, can you?? <grin> R -
Fresh Polish Sausage aka (White Sausage) pics added
well, I think I can decipher one of them : duma azul is probably "dumb a$$" -
Fresh Polish Sausage aka (White Sausage) pics added
starting to look like the forum at another site <wink, wink> -
Fresh sausage herbs and spice advice
I have nose that says the white pepper with barnyard -- always did. I bought some recently, and was reminded, and then this thread. Yep. But it is only in my nose. I like the effects in sausage. Did you know that white pepper was the standard until about 75 years or more ago? Black pepper... -
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Fresh sausage herbs and spice advice
Regarding Marjoram, and Oregano -- the two plants are technically related, BUT they have vastly different flavor profiles. Oregano for southern european things, marjoram for German and slavic things. I wholeheartedly agree. If you leave it out, you miss it. You put it in, you just don't pick... -
Fresh Polish Sausage aka (White Sausage) pics added
I would suppose you would cook these like any fresh sausage -- simmer, then brown on the grill, like a brat?? -
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Salty sausage question
possible measuring error -- I am constantly changing the batteries in my scale -- looking for a new one. R
