[Little Bill]

Now I want the formula but I have to trade. Like most Poles he likes to eat and loves to trade, help, this has to be right from the bone.

[Clemenza]

My grandma used to boil hers in water till it turned pink on the inside, and then served it with (homemade) sauerkraut and rye bread. In other words, its usually prepared in a simple manner, as befits a traditionally peasent dish.

My great-grandma would stuff her own, using pork cut with turkey. I don't know if we still have the recipe. Guess its time to give Bapscie a call!

[martin_fierro]

Polska Pingski.

[kellynla]

Google is your friend
http://www.cooks.com/rec/search/0,1-00,polish_sausage,FF.html

[DainBramage]

Boil it in beer till pink, throw on the grill till done.

Serve on a bun with kraut, saute onions and beer.

Buns kraut and onions optional.

[Clemenza]

Always accompany with Pierogi and Golapki. Follow with Cafe Au Lait and Paczki. :-)

[REDWOOD99]

Kielbasa Ping, Cousin

[ProudVet77]

our friend anonymoussierra lives in Poland, perhaps he can help you. He's the real deal.

[piasa]

The one I have here is rather simple...

KOBASA EASTER SAUSAGE 5 lbs lean pork butt
2 cloves of garlic [I'd use a lot more- or you can use powdered garlic]
1 teaspoon black pepper
2 Tablespoons of salt
casings

Grind the meat coarsely or dice it into small cubes; mix well with the garlic, pepper and salt.

Clean the casings well, then stuff them and hang the meat in the smokehouse daily for about a week, using hickory wood for smoke.

You can make a "smokehouse" - a smoker - from a large tin drum, according to this 1964 Eastern Orthodox Catholic Cookbook. Or go to the store and buy one of them fancy schmancy newfangled ones...

You can tweak it with your favorite spice mix.

[Petronski]

Mmmmm...homemade. Arrrrrrllgh...

[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!

[Oorang]

My husband makes all types of sausage. He gets lots of supplies from these guys:

http://www.sausagemaker.com

He also says this is the "bible" of sausage making and smoking meats:

http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=413

Had elk summer sausage this afternoon, warm out of the smoker. Yummm.

[RandallFlagg]

WOO-HOO! Recipe thread!!!!

Bookmmmmmmmmmarking.