Need Polish Sausage Recipies (Vanity)

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[piasa]

Do you have a good ol' Chicago-style home-made kielbasa recipe?

[Petronski]

Mmmmm...homemade. Arrrrrrllgh...

[Little Bill]

I love the apricot ones. I didn't know anyone that ate apricots except the Polocks, when I was exiled. My Grannie used to can them by the case and then juice them as a drink, I don't know how she did it in the early 50's.

[xsmommy]

you are right, a hunky is a hunky. but there is not a dang thing wrong with polacks!

[Willie Green]

but there is not a dang thing wrong with polacks!

No, except I got one of 'em funny last names where everybody assumes that I'm either pollack or ukeranian or something that I'm not.
Then when I tell 'em that I'm Bohemian (just like my grandpa told me), they just give me a blank look and say "what the hell's THAT???"

So I say "I'm a HUNKY, dammit."

[anonymoussierra]

What kielbasa white, krakowska, wedzona, serdelki itp... Thank you

[maestro]

Uh,......Mush Mouth and The Kilbasa Kid?

Merry Christmas!

Sing Christmas Carols and enJOY Christmas NOW!

:-)

[gortklattu]

I buy mine locally, but I have a recipe that uses the sausage...

slice the sausage into coin-style slices and sautee with diced onion. Let it cook until the onions are clear, then add 6 well beaten eggs. cook to your liking.

It's my polish sausage scramble.....excellent!

[Willie Green]

God i hate prune whip, and my gram used to love making them with that!...
.
I love the apricot ones. I didn't know anyone that ate apricots except the Polocks, when I was exiled

Well I never came across a kolachke that I didn't like...
However, I will admit that the prune-filled were never my first choice.
I only ate them AFTER the apricot and nut-filled were all gone.

[maestro]

.....Well I never came across a kolachke that I didn't like.....

Amen!

Merry Christmas!

[A knight without armor]

Thank you = Dzieki ???

Dzieki is my first Polish word.

I want to learn the Polish language.

Dzieki
Dzieki
Dzieki

[fortunecookie]

Mmmm. Home made Pierogie (sp). All they need is a dollop of sour cream. Yum!

[fortunecookie]

I never had the apricot either, not being Polish, but my grandmother (Baba) from Slovakia would make them with cherry, which as a kid, I didn't care for. Love the potato/cheese. And I've come to enjoy the prune, as well, made with real prunes, though. The polish version adds a lot more ingredients to the dough, like sour cream, than I add, but I understand they are quite yummy. Martha Stewart often had her very Polish mother on her show at Christmas time to make them from scratch. Anyone interested can probably still find the recipe on the MarthaStewartLiving site. A lot of work, but definitely worth it. Impossible for store bought to compare, unless you happen to live near an ethnic neighborhood where they are still made by hand.

Mmmmmm. Nothing says special holiday like the smell of fresh pierogis and sweet onions cooked down in sweet butter... Aaaaahhhhh...

[xsmommy]

[xsmommy]

merry christmas, willie!

[Willie Green]

Mmmmmmmmmm!!!
That's them!!! That's them!!!!
Mmmmmmmmm... Kolatchke!!!! Mmmmmmmm!!!!

[carlo3b]

 
Here you are my dear friend, exactly the way I was taught back home in Chicago, by a very sweet old Polish lady friend of my great grandmother. She taught me that making sausage is really simple once you get the equipment and ingredients at hand. It will be the only way you will eat sausage and serve it to your family with confidence in knowing the stuff inside is the best quality.. Enjoy

Homemade Polish-Style Kielbasa

• 6' x  2-1/2" pork casings
• 3 lb lean pork butt, cubed
• 1 lb lean beef chuck, cubed
• 1/2 lb veal, cubed
• 1/2 lb pork fat, cubed
• 2 1/2 tsp. salt, or to taste
• 3 tsp. finely ground black pepper
• 2 tsp. dry ground marjoram
• 2 tsp. ground summer savory
• 1/2 tsp. ground allspice
• 3 x medium cloves garlic, finely minced
• 2 Tbls Sweet paprika

1) Prepare the casings. (wash in a bath of warm water with 1 oz. of bleach, rinse and untangle)
2) Grind the meats and fat together through the coarse disk.
3) Blend in the remaining ingredients with the meat.
4) Stuff the casings and leave the sausage in long links cut in lengths of about 2 feet are acceptable.
5) Let the sausage dry in a cool place for three or four hours or refrigerate overnight, loosely covered.
6) Cook by roasting in a 425 F. oven for 45 minutes.

FAMILY-STYLE KIELBASA SPLIT PEA SOUP

• 2 quarts water
• 2 medium boiling potatoes
• 1 lb. split peas, rinsed peeled and cubed
• 1 1/2 lbs. homemade Kielbasa
• 3/4 cup diced carrots
• Salt and freshly ground pepper
• 1/2 cup chopped celery

1) Combine water and peas in heavy large saucepan or Dutch oven.
2) Bring to boil. Add Kielbasa, salt and pepper. Reduce heat, cover and simmer 30 minutes.
3) Add remaining ingredients and continue simmering until soup is slightly thickened and vegetables are tender, about 15 minutes.
Serve immediately. Tastes great with rye bread. Makes about 3 1/2 quarts.
 
 

EASY SAUERKRAUT AND KIELBASA SOUP

• 4 pieces (3-4 inches in length) Kielbasa
• 7 cups of water
• 1 onion quartered 1 qt. sauerkraut
• 1/2 bay leaf

1) In kettle, place Kielbasa, onion, bay leaf and seven cups of water; bring to boil and reduce heat.
2) Meanwhile, drain 1 qt. sauerkraut, reserving the liquid. Rinse in plenty of cold water, drain, chop fine, place in separate pot, scald with boiling water and cook 20 minutes.
3) Drain sauerkraut and add to Kielbasa stock. Simmer about 90 minutes.
4) Thicken with roux and season to taste with salt, pepper, and caraway. Simmer briefly and serve. Note: pieces of Kielbasa may be left in the soup or served as the second course with boiled potatoes.

*~* MERRY CHRISTMAS*~*

[oldsalt]

"polack+dago makes a nice combo : )"

I've heard that combo called wopalocks.

[Temple Owl]

Where do you get your ground poppy seed? My wife makes the poppy seed bread and nut bread, but she has a hard time finding ground poppy seed.

[Temple Owl]

Do you have a recipe for jellied pigs' feet?