Polka
Meat Mopper
2 guys and a cooler, as well as Duncan Henry for YouTubers. I think CajunEric , a member here, is one of the 2Guys.
BTW -- Kielbasa (P) = Klobasa (CZ) = Wurst (Deut) = Sausage (Eng) = Kolbas (Hun) --just generic word for sausage.
Raised around Czechs and Poles and Krauts in Kansas, Nebraska, and Oklahoma -- keep it simple. Add the salt (and the cure if using) to the cubed meat 1 to 3 days before grinding and spicing. Kielbasa tends to be salt, pepper, lotsa garlic, and majoram; sometimes a bit of sugar. It is cured and smoked. Their white sausage is the same thing, not always cured, and fresh, served like a Brat. The Czech klobasy from Nebr/Kans/Okla are basically exactly the same S-P-G-Mj served fresh like a brat/white polish. Different cuts, sizes, and occasionally the spicing is what sets each kielbasa apart. Yes, Texans will add more black/white/red pepper to spice things up, while the Europeans tend to like their garlic, and fat to make them really juicy. Once you get used to making them, you will really not notice the Marjoram, until you don't put it in. It is a "something" that you can't put your finger on, but you notice something is missing if you don't. Can't put it any better. Never use oregano as a substitute. They are in the same family of mints/herbs, however you realize that there is a vastly different flavor profile.
You just can't believe everything you read/see/hear on the interwebs. Sigh
Rex aka Polka
BTW -- Kielbasa (P) = Klobasa (CZ) = Wurst (Deut) = Sausage (Eng) = Kolbas (Hun) --just generic word for sausage.
Raised around Czechs and Poles and Krauts in Kansas, Nebraska, and Oklahoma -- keep it simple. Add the salt (and the cure if using) to the cubed meat 1 to 3 days before grinding and spicing. Kielbasa tends to be salt, pepper, lotsa garlic, and majoram; sometimes a bit of sugar. It is cured and smoked. Their white sausage is the same thing, not always cured, and fresh, served like a Brat. The Czech klobasy from Nebr/Kans/Okla are basically exactly the same S-P-G-Mj served fresh like a brat/white polish. Different cuts, sizes, and occasionally the spicing is what sets each kielbasa apart. Yes, Texans will add more black/white/red pepper to spice things up, while the Europeans tend to like their garlic, and fat to make them really juicy. Once you get used to making them, you will really not notice the Marjoram, until you don't put it in. It is a "something" that you can't put your finger on, but you notice something is missing if you don't. Can't put it any better. Never use oregano as a substitute. They are in the same family of mints/herbs, however you realize that there is a vastly different flavor profile.
You just can't believe everything you read/see/hear on the interwebs. Sigh
Rex aka Polka