Garlic coil sausage? PICS posted

[skhunter]

I am looking to try making garlic coil sausage. The kind that is in 40-50mm fibrous casing. Going to use pure pork. Do I use the same smoking process as any other sausage? I have made tons of snack stix. I have never used fibrous casing. Any help is appreciated.

 

[thoseguys26]

Explain garlic coil sausage. Sounds awesome! Do you have a recipe to share? I love garlic!

 

[skhunter]

I don't have a recipe, but I have seen mixes from butcher supply stores. It is very popular up here, almost every butcher shop and grocery store has it. I buy it all the time and would lke to try make it myself. It comes in chunks cut off of a large coil. It is in a non edible casing and is pretty much only garlic flavor. They call it Garlic coil where ever you see it. I will post some pics if I have some.

 

[boykjo]

Is this a fresh or cured sausage?

Joe

 

[BGKYSmoker]

Sounds like rope sausage in non edible collagen casing and smoked.
 

 

[skhunter]

It is cured and smoked.

 

[skhunter]

Here are some pics.

 

[diggingdogfarm]

I would use a basic real kielbasa recipe minus the marjoram and stuff into large casings.
Ground through a 3/16" or 1/4" plate.

http://www.wedlinydomowe.com/sausage-recipes/polish-hot-smoked


~Martin

 

[BGKYSmoker]

Down here we call that ring bologna.

 

[skhunter]

What is your method for making it.

 

[smokinhusker]

Sounds like some really good ring bologna.

 

[diggingdogfarm]

The garlic coil that I've had in Canada was made from pork and was mildly spiced.
Most ring bologna that i'm familiar with is either all beef or beef (mostly) and pork and heavily spiced.


Just sayin'......



~Martin

 

[shoneyboy]