Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Redundant AMNPS thread
I also got a second AMNPS during the last promo, great product and service. Lots of TBS this week, Thanks Todd!- darwin101
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
-
Butt Ham Foamheart
I want a couple slices of that! and a Satsuma Lookin good Foam -
-
Anybody use pork loin to make sausage?
I prefer sausage on the lean side also, but I would not use just loin to make sausage. Make yourself some nice back/Canadian bacon with the loin and use the butts for sausage. -
How much pulled pork for a party?
Get a bag of meatballs from Costco, a couple bottles of BBQ sauce and a disposable pan, heat it up in the smoker. Easy to do and usually enjoyed by the snackers. -
gypsy sausage
That was the first place I look for Polish recipes, but I never noticed they had a forum. The one I purchased was a bit simple in flavour, mostly garlic with a hint of paprika and maybe marjoram. I do think this store is getting their sausages from the Chicago area. Thanks for your... -
Quiktrip (convenience store chain) "Country Sausage" seasoning question
I went over to Q-Trip this morning and I got one of what I think you are talking about. It was a brown chubby hot dog shaped sausage on the roller grill. I asked the lady that was working in the area if she knew who made the sausage and she went to the back room to look on the box. The maker... -
gypsy sausage
Szynka, Thanks for that. I was starting to think that the Gypsy sausage might be regional or misnamed. I will do a bit of research on the Hungarian Kolbasz when I get back home. Thanks -
Hungarian Csabaii...kind of
Csabai is a good sausage, can't wait to see the final product. I think a bit of cayenne makes most everything better. I get the Hungarian paprika from World Market retail stores, they frequently have interesting items. If you really want it I would think the Polish markets in the Chicago... -
gypsy sausage
Google and Meat & Sausages were the first places I looked. I also checked in the Marianski and Tytek Kutas books, no joy. Google does show me retail sites and recipes using it so I know it is real. Not a big deal, I just don't like not being able to find the recipe. -
gypsy sausage
Howdy, I purchased a few links of Kiełbasa cygańska from a local Polish grocery store and I thought it was very good. (a bit of cayenne would be nice ) After doing a bit of searching I can not find a recipe, can anyone point me to a source or share one with us? It reminds me of Wedding... -
Dirty Rice
You got nice color on that dish, it looks good. I have come to prefer brown rice, but I have not converted my jambalaya over to using it. Maybe instant brown rice would be a better first step for me.- darwin101
- Post #8
- Forum: Dutch Oven Recipes
-
Quiktrip (convenience store chain) "Country Sausage" seasoning question
We have them all over in Phoenix. I will try to get over to one for breakfast and report back if I have anything useful. -
Sausage Stuffer vs Grinder Stuffing for snack sticks
Grinders & stuffers will be on sale in a few months, so do your research and sign up for sale notifications. Ask your butcher if he will grind the meats you purchase, a good option to have until you get a grinder. Take your time and purchase items you will be happy with, the list never seems... -
Hickory smoked sea salt and Peppercorns
Your salt looks great, how is the flavour? -
Breakfast Sausage Experiment
Sure I believe you! As soon as I get some space in the fridge & freezer I will make a batch of Pop's breakfast sausage and some fresh hot Italian. I almost ordered a fridge for the garage this morning, but I stopped myself. (for now) Thanks Disco & Pops! -
Breakfast Sausage Experiment
A glass of red wine with breakfast, now that is living I love a good breakfast sausage, one more thing I need to get figured out. Your experiment looks good, congratulations. -
Texas Style Hot Links
Hey I didn't want to sound greedy, sure I will take 2! -
Cold Smoked Andouille
My mom told me when she was a kid they would smoke the sausages, tasso and hams for 2 or 3 days (during the winter) in large room sized smoke houses. That was some 70 or 80 years ago in Evangeline/St Landry parishes. The meats have a strong sweet smoke flavor and a deep mahogany color, that is... -
Cold Smoked Andouille
I think we hit 116° last week, no cold or even cool smoking for me until November... unless I set the smoker inside a refrigerator, and yes I have thought about doing that.
