SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Chuckwagon
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- sawhorseray
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Hi Gulyas. Do you feel the Tokaji wine is a important ingredient in making Kolbasz, or do you replace it with another liquid like water. It seems very expensive to pour into sausage and it's really not the kind of wine I like to drink. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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That would be the first Kolbász with Tokaji which I´d ever tried -and I have been to Hungary quite a few (and can never be enough) times.
For me it sounds like a bit of a gimmick, though given the sweetness of a Öt puttonyos Aszu Tokaji you can forget about adding any kind of sugars (...sugar comes a bit cheaper, though ).
My advice : Make the kolbász and drink the all of the Tokaji afterwards
And don´t reverse the order or you might get too intoxicated to make any kolbasz at all!
For me it sounds like a bit of a gimmick, though given the sweetness of a Öt puttonyos Aszu Tokaji you can forget about adding any kind of sugars (...sugar comes a bit cheaper, though ).
My advice : Make the kolbász and drink the all of the Tokaji afterwards
And don´t reverse the order or you might get too intoxicated to make any kolbasz at all!
Wishing you a Good Day!
Igor The Dane
Igor The Dane
There are many different kind of wine produced around Tokaj, but my opinion is, that there is no good reason to add any liquid to any sausage other then increase it's weight.
I used to soak garlic in some water, and add it, but as far as to alter the taste, one can add anything one feels like.
Samples of wine from the aria of Tokaj........
http://www.snooth.com/wines/tokaji/
I used to soak garlic in some water, and add it, but as far as to alter the taste, one can add anything one feels like.
Samples of wine from the aria of Tokaj........
http://www.snooth.com/wines/tokaji/
Failure to prepare is preparing to fail.
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- sawhorseray
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More Wild Hog Italian Sausage
My standard 22lb. batch, that's what fits in my mixer comfortably. Two good friends, who's opinion I respect, told me the sausage I usually make with the PS Seasoning Italian mix was slightly better than the spices I mixed myself for the B-2 project, my wife agreed with them. Wild Hog Italian Sausage:
14 lbs. wild hog sow meat
8 lbs domestic porkbutt
PS Seasoning 260-B Italian Sausage mix (25lbs)
1 knob fresh garlic, chopped fine
One 750m bottle Zinfandel wine (ice cold)
I run everything thru a medium plate, still semi-frozen. beautiful fat on that wild sow, I really wouldn't have needed to cut. Pays to know when to pop them! The entire throat system of the grinder has been frozen for hours
The spices mixed in with the wine, then everything goes for a tumble in the mixer for five full minutes. My wife wanted to help and quit after 15 seconds. Time for a fridge nap while the stuffer tank goes into deep freeze for a few hours.
Just to shake things up I decide to go with 7" links, think I'll stick with that
Labeling and shrink-wrapping, nice to close this out
Freeze your grinder and stuffer equipment when you can, leaves you more time with far less chance of any kind of spoilage. The end of a long day, my back and legs hurt, a little booze will make everything better! RAY
14 lbs. wild hog sow meat
8 lbs domestic porkbutt
PS Seasoning 260-B Italian Sausage mix (25lbs)
1 knob fresh garlic, chopped fine
One 750m bottle Zinfandel wine (ice cold)
I run everything thru a medium plate, still semi-frozen. beautiful fat on that wild sow, I really wouldn't have needed to cut. Pays to know when to pop them! The entire throat system of the grinder has been frozen for hours
The spices mixed in with the wine, then everything goes for a tumble in the mixer for five full minutes. My wife wanted to help and quit after 15 seconds. Time for a fridge nap while the stuffer tank goes into deep freeze for a few hours.
Just to shake things up I decide to go with 7" links, think I'll stick with that
Labeling and shrink-wrapping, nice to close this out
Freeze your grinder and stuffer equipment when you can, leaves you more time with far less chance of any kind of spoilage. The end of a long day, my back and legs hurt, a little booze will make everything better! RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- littleGasthaus
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Here are a few air-dried dutch type sausage after one week.
A man with a new idea is a fool - until the idea has gained acceptance.
https://www.youtube.com/user/LittleGasthaus
https://www.youtube.com/user/LittleGasthaus
- littleGasthaus
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Würstchen nach 4 Wochen
A man with a new idea is a fool - until the idea has gained acceptance.
https://www.youtube.com/user/LittleGasthaus
https://www.youtube.com/user/LittleGasthaus
- littleGasthaus
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Sorry, Sausages after 4 weeks
A man with a new idea is a fool - until the idea has gained acceptance.
https://www.youtube.com/user/LittleGasthaus
https://www.youtube.com/user/LittleGasthaus
Tasty looking würstchen Gasthouse, interesting site. I looked at the sausage video and the recipe you provided. Am I assuming correctly that by the term pickling salt you are referring to pökelsalz? If so, others should note that while pickling salt is a correct literal translation of pökelsalz, it actually refers to what we know here as curing salt (mixture of salt and sodium nitrate). In North America pickling salt is non-iodized sodium chloride (common salt) used in canning projects.
Welcome to WD and I look forward to seeing more of your charcuterie.
Welcome to WD and I look forward to seeing more of your charcuterie.
- littleGasthaus
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redzed You're right, it would be curing salt (mixture of salt and sodium nitrate) mistranslation This happens when People do not write in their mother tongue.
A man with a new idea is a fool - until the idea has gained acceptance.
https://www.youtube.com/user/LittleGasthaus
https://www.youtube.com/user/LittleGasthaus
- littleGasthaus
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crustyo44
Speculaas Is a Christmas cookie. the spice is available here as a pre mix, I'm sure there is the recipe also disaggregated on the net. In the past I always went to the Netherlands, sausages are no longer a reason.
Speculaas Is a Christmas cookie. the spice is available here as a pre mix, I'm sure there is the recipe also disaggregated on the net. In the past I always went to the Netherlands, sausages are no longer a reason.
A man with a new idea is a fool - until the idea has gained acceptance.
https://www.youtube.com/user/LittleGasthaus
https://www.youtube.com/user/LittleGasthaus