SAUSAGE PHOTO GALLERY (Without Original Recipes)

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Chuckwagon
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Post by Chuckwagon » Sat May 05, 2012 09:55

Hi Maz, you ol' salty dog!
Oh.... that must be a branch of that Florida willow whose species is known as "hellofa lotta bologna" eh? :roll:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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DLFL
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Post by DLFL » Sun May 06, 2012 03:22

Here are the photos you wanted CW.

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Dick

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Post by two_MN_kids » Sun May 06, 2012 03:46

Looks good Dick! Was the taste and texture what you wanted?

Jim
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Chuckwagon
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Post by Chuckwagon » Sun May 06, 2012 07:03

Nice job Dick. Wow, that stuff looks good. What time is supper?
What's the best way to serve them?

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! :D
Dumoine
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Post by Dumoine » Sun May 06, 2012 07:50

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I just made some Mysliwska. I used the recipe from Stan`s book on Polish Sausages. This sausage is quite lean but still very tasty. The recipe calls for 2kg class one pork, 2.5kg class two pork and 0.5kg class one or two beef. I cut down the salt from 1.8% to 1.1% which is just right for my family and me. This Mysliwska will be made again on a regular basis. I am looking forward to trying other recipes from this book. The book is great as it shows how to make sausage just as it was made in Poland during a time when sausage making was at its highest quality.
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DLFL
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Post by DLFL » Sun May 06, 2012 14:08

Dumoine, That is some pretty sausage.
two_MN_kids, I trimmed the beef and pork butt to eliminate all the fat I could as I was going to use SM "fat replacer". Guess what I forgot to put into the sausage? Taste is good, the three times grinding made the texture pretty good, but it was not as creamy as it would of been without the fat replacer or fat.
Chuckwagon, Would you believe I for got to take a picture of the franks with the sauerkraut I made! The two go together like cream and coffee!
Dick

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Chuckwagon
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Post by Chuckwagon » Mon May 07, 2012 11:42

Dick, you're right about sausage & sauerkraut - it just doesn't get any better... 'cept for one thing - sage raised rabbit cooked in a black skillet! :razz:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by NorCal Kid » Mon May 07, 2012 19:13

Chuckwagon wrote:Dick, you're right about sausage & sauerkraut - it just doesn't get any better...
Funny that you should mention that, CW. :mrgreen:

How about 'sausage made WITH sauerkraut'?

I came across a recipe for'Krautwurst' on Len Poli's site and thought it sounded quite good.

So here goes...
To about 4 pounds of ground pork, I add these ingredients:
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I had ten pounds of pork shoulder, so I ground up the whole thing. Medium blade...
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To the 4-pounds of pork, I ground in the frozen bacon (sorry...blurry action shot)...
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Next comes the sauerkraut...
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To this, I added all the spices-all were finely-ground except for the caraway & mustard seeds. This all got nicely mixed and I then put it in the fridge until I was ready to stuff. No Cure as these are 'fresh' sausages; i.e. no smoke.

With the other six pounds of ground pork, I made a traditional Polish kielbasa using plenty of garlic, salt, pepper, marjoram and Cure#1. This is a PERFECT accompaniment for fresh sauerkraut! Using 38-40mm natural casings, I made two long ropes that barely fit my smoker & poacher. These are headed from my smoker...
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I used my little 5-pound grizzly stuffer for all; Not as fast as my [b Kirby Cannon stuffer[/b], but it still does the job nicely.
The krautwurst all stuffed into 5-7" links...
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These will go on a rack and rest overnight...
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Take a peek at the kielbasa. After about 2 hours in, its getting some good color. using oak pellets on this smoke...
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After two more hours, it was time to pull the kielbasa and plunge them into the poacher...
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At 165° it shouldn't take long for the kielbasa to hit the 152° mark. They started the bath with an IT of 135°
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20 minutes later, I pulled the kielbasa & plunged them into an ice bath. Bloom time now...
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We decided to go ahead & have the krautwurst for dinner tonight. Sauteed gently in olive oil in butter...
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Put together a nice cheesy potato casserole to accompany the wurst...
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First impressions of the krautwurst: a very juicy, flavorful sausage! Caraway a dominant flavor, but onion and garlic are there too! The kraut adds a nice, unexpected crunch. Nice texture, too. My wife says its 'like eating a reuben sandwich without the rye bread." Swiss cheese would go good with it. If you enjoy sauerkraut and want to try something out of the ordinary, you should try these! Dark beer with it a real plus!

Kevin

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Post by DLFL » Mon May 07, 2012 19:17

NorCal Kid, I made the version listed on the our companion site. As the sausage got older in the freezer I thought the sour became stronger. Not bad but not one I will make again.
Dick

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Post by uwanna61 » Mon May 07, 2012 22:48

Kevin
Those look great, they would not last long here! Nice detailed work..

Wally
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Post by Bubba » Tue May 08, 2012 02:47

Hi Kevin,

Every sausage you stuff always looks good. Krautwurst links look great, my fave is the Polish Kielbasa.

:lol: :lol: ...and if ever you decide you no longer have a use for your amazing Turkey fryer, I'll even pay for shipping & handling!
I'm just sayin' .....
Ron
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Chuckwagon
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Post by Chuckwagon » Tue May 08, 2012 10:59

Wow, between Dumoine's Mysliwska and NorCal's Krautwurst, you guys are going to drive me nuts. Both of them could make a guy start licking the computer screen! :lol:
Dumoine, how about cutting one of those beauties in half and let us have a peek inside? It sure looks tasty. As for the Pastor, (Kevin)... he just gettin' to be a real show off! :wink: Nice work compadre'! Keep it up guys!

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! :D
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Post by NorCal Kid » Wed May 09, 2012 03:15

I finally got around to trying the kielbasa.
Had it sliced, fried up & served with some cooked apples, hot German-style potato salad & some sauerkraut. :)

Kielbasa turned out nice, juicy & garlicky, and the oak adds a 'mellower' smokey taste.
You know you have enough garlic in the kielbasa when you can smell it even before you open the fridge door.
Boys & wife said it tasted great, so that's half the battle won right there....

Kevin (AKA The Show-Off) :mrgreen:

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Couldn't take it no more. Salami tasting time

Post by Devo » Thu May 31, 2012 18:04

Been weighing the small one almost every day. Started at 463g. and today is 21 days later and it now weighs 314g. Not the 35% loss I wanted but I just can't wait any longer :P :P :P

So after cutting into it I was very happy with it. Casing (beef middles) comes right off no problem. Gave it a good smell and it smells just fine. The taste test was just out of this world, way better than I could have hoped for. Going to leave the others another week but this baby is getting eaten :mrgreen:

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redzed
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Post by redzed » Thu May 31, 2012 20:05

Do you ship to the Wet Coast?
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