To: Little Bill
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!
2 posted on
12/21/2004 3:12:56 PM PST by
Clemenza
(Morford 2008: Not that there's anything wrong with it!)
To: Clemenza
Turkey?, My pal started with 85 pounds of pork butt, this is Christmas Kilbasa from Galatia, do they have turkies there, do they have Polocks there, or are they Ukrainians, there is some confusion.
20 posted on
12/21/2004 3:35:20 PM PST by
Little Bill
(A 37%'r, a Red Spot on a Blue State)
To: Clemenza
I like mine with sauerkraut, rye bread, and white horseradish.
28 posted on
12/21/2004 3:48:42 PM PST by
P.O.E.
(Thank you, Vets!)
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