keilbasi

fishlessman

<p />my new brekfast treat is slow smoked keilbasi. the butcher near me makes it fresh. took the skin off and rolled it up, smoked on a raised grill at 225 with hickory and cherry. goes great with eggs and beans

1shot1kill

fishlessman,
Yummy a guy that eats beans for breakfast. I thought me and Lawn Ranger were the only ones that did that!

katman

1shot1kill,
You have not lived until you have had New England style baked beans, cooked in the proper bean pot, for breakfast. When I was a little kid in western mass I'd frequently start the day with a cold bean sandwich. I guess the only thing I would add to Fishlessman's plate are some cabbage pierogi. Gotta have something green for a balanced meal!

Unknown

I'll mix up a batch of kielbasa, skip the casing-stuffing, make patties instead, and cook them the way you suggested.[p]Great idea - thanks![p]Lee

fishlessman

<p />katman,
gotta have a bean pot

fishlessman

QSis,
PLEASE send me the recipe for the kielbasa. the butchers is good, not that heartburn stuff that hillshire sells, would love to make up a large batch

katman

fishlessman,
yea, that and the stout really impressed me when I first started lookin at your fine food pictures! Then there was that pic wearing the cool hat and holding the fish. Made me wish I was still livin up North where people talk normal.

1shot1kill

katman,
sounds great. I just love baked beans, my wife on the other hand would rather me leave them alone, but hey thats why they call it the musical fruit!!!

katman

1shot1kill,
I call it preheating the bed!

Unknown

fishlessman, is keilbasi the same as kielbasa the same as klabasa, or are these different sausages? I think klabasa is Czech and kielbasa is Polish. I haven't seen kielbasi before.

Unknown

fishlessman,[p]If you like making sausage, Kutas' book is a must. [p]I've made this recipe and stuffed it into casings (easy and good - I double the garlic), but my next batch will be for smoked patties. Nice to find the recipe online, to save typing. :-)
[p]Lee[p]

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Recipe via Meal-Master (tm) v8.04

Title: KIELBASA (FRESH POLISH SAUSAGE)
Categories: Sausage, Poland, Groundmeats, Ham/pork, Formatted
Yield: 10 Servings

5 tb Salt
1 tb Sugar, granulated
2 Garlic cloves
1 tb Pepper, black
1 ts Marjoram
1 pt Water
10 lb Pork butts
1 Sausage casing

Grind all the pork butts through a 1/4" or 3/8"
grinder plate and place in the mixer. Add all the
ingredients and mix well, until all the spices are
evenly distributed. Stuff into 35-38mm hog casings.
Hang on smokesticks spaced properly and let dry in
cooler.[p] Note: Be sure that meat has been chilled to 32-34
degrees F. before starting.[p] From: Great Sausage Recipes and Meat Curing by
Rytek Kutas[p]

ranger ray

George,
i'm fairly sure that kielbasa is singular and kielbasi is plural...or vice versa... i could be wrong... happens to me a lot.... some folks have west nile virus... i seem to have contracted c-nile virus.... the local slang around here is "kelbow" for kielbasi.... if ya want a real chuckle... look up " "coalspeak" the dictionary of the antracite regional(PA) slang...

fishlessman

QSis,
that book is on my list if i ever get to the book store, im a little upset with amazon after waiting so long for drbbq's book so im boycotting them. thanks for the recipe, i look forward to trying it