Looks great Rich, growing up kielbasa loaf was pretty popular around here, haven't had it in a long time, actually forgot about it until your post now I have to make some.
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Thanks Colin . I got the cup in a prize package from a throwdown .Wow, those meals look fantastic, Rich! Great post. I have to ask, how can I get a coffee cup like that?
Thanks David .That right there Rich is a fantastic idea. And love both meals.
Also love the classic fast food plating , And another great reason for a flattop
Thanks Jim . That's cool . We have a couple great Polish shops around here . Used to buy the Piekutowski's Krakow and Kielbasa . This stuff smelled just like there's .Looks great Rich, growing up kielbasa loaf was pretty popular around here, haven't had it in a long time, actually forgot about it until your post now I have to make some.
Maybe you'd like a 2 egg , sausage , bacon and cheese on a Masa waffle bun ?That cheesesteak looks good but OMG that bfast sandwich!!!
Thanks Chris .Holy cow that does look most excellent
Now there's an idea . I just bought some 1 1/2 casings for pepperoni . I was thinking about stuff some of this with them .SUPER SIZED PORK SHOTS.
Thank you .that is straight food art!!
I was shocked at how good it is chipped and cooked like that .on my list of to do's
Thank you sir .Now that is a good samich
Man that looks good!!I saw this on an episode of Triple D and knew I had to try it .
Place was in Philly . Called Gaul & Company Malt house .
Kielbasa loaf that gets sliced and cooked on a flattop like a cheese steak .
Just happened to be a sausage making day , and I was talking with Jeff about the Dutch loaf he made . Got me thinking it would be a good time to do this sandwich .
I used the Hot smoked Polish from Marianski .
Called for 1 clove of chopped garlic . I used 4 .
Also added some potato starch .
Used a loaf pan , but I make a sling so I can lift the loaf out after it sets . This was good enough , I took it out and smoked it without the pan .
I start on a piece of foil , then pull that out later in the smoke .
After sitting in the fridge overnight .
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This is how it went into the smoker .
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Used B&B pellets , and some 100% cherry pellets for color .
Started at 110 to dry .
Steps to 120 and start smoke .
Steps to 140
steps to 165 for the ride .
Took about 9 1/2 hours to hit 150 .
Out and cooling .
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Fridge overnight .
Couple slices in the morning . The smell is amazing .
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2 eggs , Kielbasa and cheese sandwich for breakfast .
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OK , Lunchtime . Sliced a half pound .
It was a half pound before I took a slice or 2 .
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Cut up some onion , and took it out to the Blackstone . Started out stacked
up .
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Flipped it over and chopped it up .
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Then mixed with the onions . You can see the edges of the meat are crisp .
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Hollow out some bread , and add some store bought cheese .
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Good Lord . Seriously good . Not because I made it , because it's seriously
good . Insane flavor of the loaf cooked like this . I may never stuff Kielbasa again .
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The possibilities are endless with this . You could season up any profile of
loaf you want . Then cook as a cheese steak . I think the next one will be
sweet Italian with peppers and onions .
Thanks for lookin'
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200 sheets of the paper on Amazon for 10 bucks or so .
Way cheaper than paper plates for meals like this .
Thanks . That Marianski " Polish , Hot smoked " is legit . I upped the garlic from 1 clove to 4 . Smells was fantastic .Man that looks good!!
Thanks bud ! Appreciate the comment .That looks so good.
Many a dinner plan has changed here because of that .I gotta stop reading this stuff before dinner.
Great idea . It would work with just about any profile , but shawarma would be really good I bet .Thinking to adapt this method into shawarma lamb
It's really good . When I took the first bite , I was shocked .I am so going to try this.