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Post by jimz on Nov 25, 2012 15:06:16 GMT -6
Just a small batch, 6# Boston Butt. Got my spices put together for the grind. Got to have a lot of minced garlic to make it good Kielbasie Can't complain with this batch. In the ice box they go to season over night before wrapping up tomorrow. Test patties were very good if I must say so my self. I think I hear the grill calling for Kielbasie ;D-JimZ
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Nov 26, 2012 7:05:09 GMT -6
Looks great jimz. I'm making some soon too.
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Post by Cajunate on Nov 26, 2012 7:14:29 GMT -6
Jim, that's some fine looking sausage there. I bet it'll be delicious. What book are you using there?
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Post by jimz on Nov 28, 2012 18:10:53 GMT -6
Thanks forum friends. Nate I combine the recipe from a couple of books. "Hot Links and Country Flavors" by Bruce Aidells, "The Sausage Making Cookbook" by Jerry Predika, and "Treasured Polish Recipes for Americans" published by Polanie. B A recipe is the smoked kielbas. I Cajunize the recipe by adding crushed and red pepper. Not as much as the spicy sage country sausage I make because the fresh ground black pepper adds a good punch as well. Of coarse I do the math to get the right proportions from each recipe. Being a Pollack I have to say I am a little partial to Kielbasa ;D ;D-JimZ
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