NorCalKid - Inspiration
- Butterbean
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NorCalKid - Inspiration
I was intrigued by NorCal's post on the krakowska sausage so I decided to give this a try with some tweeks. Once I got started I ended up making some ring bologna, Jadwurst and some beef bologna. Essentially, all of these recipes are Marianski's with some tweeks of my own and off NorCal's fine thread.
I highly recommend the Krakowska and the bologna. If anyone decides to make the jadwurst I would suggest using very very gentle cured bacon OR cutting the salt back by maybe a third.
I highly recommend the Krakowska and the bologna. If anyone decides to make the jadwurst I would suggest using very very gentle cured bacon OR cutting the salt back by maybe a third.
- NorCal Kid
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Dang, ButterBean, those beautiful sausages you've made there have INSPIRED me to get back at it!
I've not made Olive Loaf-but your shot there reminds me that I need to take some of the many jars of California olives I've packed into the pantry & start adding them to chubs.
That Krakowska looks simply amazing!
Great job!
Kevin
I've not made Olive Loaf-but your shot there reminds me that I need to take some of the many jars of California olives I've packed into the pantry & start adding them to chubs.
That Krakowska looks simply amazing!
Great job!
Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
- Chuckwagon
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- Butterbean
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Thanks guys, the sausages are a big hit. The natural casing is one I pulled out of a steer myself to give it a try. Next steer I butcher I'll be spending more time in the gut pile for
sure cause this saved some serious money and you can always wash your hands.
Havn't tried the BigGuys splam yet. I've been meaning to make some cause I've never made anything BigGuy suggested that I didn't find spot on for my taste.
The other day I had an epithany on sausage making and curing. Can't really put it in words but I think the lights finally turned on and if I can keep these thoughts in mind I am sure to come up with some really good stuff in the future.
sure cause this saved some serious money and you can always wash your hands.
Havn't tried the BigGuys splam yet. I've been meaning to make some cause I've never made anything BigGuy suggested that I didn't find spot on for my taste.
The other day I had an epithany on sausage making and curing. Can't really put it in words but I think the lights finally turned on and if I can keep these thoughts in mind I am sure to come up with some really good stuff in the future.
- Chuckwagon
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Ross, why not make a more "convenient" three-pound batch, stuffed in the larger 4-7/8" red artificial bologna casing? It's easy enough to cut it in half, vac-seal, then freeze the remainder for later use. Works for me.Is there anyway to make one pound batches of these?
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- NorCal Kid
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- Chuckwagon
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Yeah! That`s it. Shucks, years ago we just had a couple of ranch hands hold up a large casing while we ran a couple of steers inside. We`d quickly shovel in some salt and cure, then lassooo the ends to close off the big sausage. We`d then tickle the critters from outside, makin` them jump around quite a bit, mixing their own sausage!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- sawhorseray
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[quote) Slicing off some mort....
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Whoa, what a gal! I had to save this pic to e-mail to some buds, and my wife, bet she wouldn't be backin' down from pulling the trigger on a magnum pistola. RAY
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Whoa, what a gal! I had to save this pic to e-mail to some buds, and my wife, bet she wouldn't be backin' down from pulling the trigger on a magnum pistola. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- Butterbean
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I'm with CW on the freezing but .... anything is possible.ssorllih wrote:Is there anyway to make one pound batches of these?
I stuffed some of the mince in into ring bologna casings and they were just over a pound apiece.
I don't see why you couldn't treat it like a terrine and use a circular tart mould with the removable bottom and line this with cellofane, stuff the mince with a little liquid smoke in the mix in this and wrap it tightly then cook it in a waterbath. You'd get the smoke and the shape and you might get the opportunity to piss off a purist which is always a good thing. Just a thought.
That is some sausage there!!!