Re: Kielbasa - was farmer's sausage

April 13, 2004

At 03:51 PM 4/12/04 -0700, you wrote:

> I'm pretty sure they don't use nitrates because he said they smoke

> overnight, but i didn't know to ask so i will next time and just enjoy them

> until then. They are good on-the-go snack. I'm going to find some veal and

> have them make bratwurst and kalbskeise (?) for the kids.

> Elaine

That'll be interesting. When I first started looking at making my own

sausage again, the first thing I went for was kielbasa recipes. There

seem to be two standards - one involved lots of garlic and black pepper,

then there's another apparently popular version that involves sweeter herbs

and spices - marjoram, nutmeg, etc.

What I grew up with (when we went to my Polish grandmother's house) was the

garlic/pepper version, which is also smoked (hot smoke, not cold like it

seems like you're describing). Anyone tried both? Opinions?

I'm looking at maybe getting a smoker - I am not particularly confident in

my own talents at smoking using the grill. And yes, I'm also filing away

any random comments on water smokes ...

MFJ

Wheeeeee! ~Katja

April 13, 2004

> What I grew up with (when we went to my Polish grandmother's house) was the

> garlic/pepper version, which is also smoked (hot smoke, not cold like it

> seems like you're describing). Anyone tried both? Opinions?

>

I read somewhere that most commercially prepared smoked meats never actually see

the inside of a smoke house anymore.

I guess that they are brined and/or coated with liquid smoke and pressure cooked

with steam.

Bruce

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