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- byGray Goat
- Fri Dec 07, 2012 22:45
- Forum: Hyde Park
- Topic: Pineapple Sausage Failure #2
- Replies: 22
- Views: 15795
sawhorseray wrote:
CW: I'm sure my finished product was quite similar to the snot that comes from your horses nostrils.

I'm sorry that the sausage didn't turn out, but this line cracked me up.
- byGray Goat
- Sun Nov 18, 2012 23:57
- Forum: Technology basis
- Topic: Fresh Polish - garlic and color
- Replies: 32
- Views: 52065
There is a grand recipe that calls for cutting the stem end from a full head of garlic annointing it with olive oil and raosting it until you can squeeze the cooked garlic out onto a thick slab of toasted bread. Cooking changes the taste and reduces the bite but doesn't spoil it. That's exactly how...
- byGray Goat
- Sun Nov 18, 2012 23:22
- Forum: Hyde Park
- Topic: Post Your Photo Here-Let's Become Acquainted
- Replies: 214
- Views: 175119
What a handsome couple! Did you ride your Harley from Illinois to Wyoming? We did not ride the entire trip. We drove to Rapid City S.D and I rented a bagger for a two day tour of the area. The "I RODE MINE" and "IRON BUTT" patches aren't important to me anymore :lol: It's all about comfort baby!! W...
- byGray Goat
- Sun Nov 18, 2012 23:08
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 583111
Goat, Please let me know the pickle recipe. I never tried them like that before but will make some. Thanks, Jan. 2lbs smoked polish sausage cut into 2" lengths 1 med onion, sliced 1 cup water 2/3 cup brown sugar 3 cups white vinegar 2 tsp or more crushed red pepper 2 cloves garlic 2 bay leaves Plac...
- byGray Goat
- Sun Nov 18, 2012 22:32
- Forum: Technology basis
- Topic: Fresh Polish - garlic and color
- Replies: 32
- Views: 52065
As for the garlic, I have started using roasted garlic in some of my sausages. It gives a mild but rich garlic flavor and I supplement with some powder as well.
- byGray Goat
- Tue Nov 13, 2012 05:45
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 583111
After searching both freezers I realized that I was out of smoked polish :shock: :cry: Time to make a batch ! I follow the Marianski recipe with a bit of added cayenne pepper and garlic :mrgreen: Smoker guards in place on the perimeter :lol: http://i864.photobucket.com/albums/ab209/wayners692/pickle...
- byGray Goat
- Tue Jun 14, 2011 02:14
- Forum: Hyde Park
- Topic: Just wanted to say Hi
- Replies: 1
- Views: 2670
A computer problem has kept me off of the forum so I am using the wifes machine to stop by and say hello. Hopefully I can get things fixed and start posting again, I think I have a pretty good "Recipe of the month"
Regards to everyone,
Wayne
- byGray Goat
- Sun May 08, 2011 16:13
- Forum: Technology basis
- Topic: Added liquid to the sausage mix
- Replies: 7
- Views: 9194
Many of the sausage formulations call for some added water and I am wondering if it is reasonable to use broth made from the bones from the meat that I am grinding for the sausage. I never throw away bones before I have made stock from them. I have used Chicken stock in my Chicken sausages and it w...
- byGray Goat
- Wed May 04, 2011 22:36
- Forum: Sausages
- Topic: [USA] Swiss Landjager Sausage (2 types)
- Replies: 9
- Views: 26217
Alright, what has just happened? We added a product called "fermento", produced by the Sausagemaker™. It is NOT a bio-culture. It is a dairy product (made from organic ingredients) to simulate the fermented flavor of the lengthy process of air-drying. And it works! Make no mistake about it. The stu...