What recipes do you need?
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I wanted to create one place that people could use to request recipes/walk throughs from us. Here is a short list of ones we are already planning on doing but please add anything you want here and we will take a look at making it and doing a how-to
Weisswurst (Veal finally on the way, thanks smokerhead )
Boudin (with cooked pork and liver as well)
Dried (Salami and Pepperoni style)Maybe Zugenwurst, it is a german large diameter sausage that has pickled tongue and uses large chunks of the meat and then binds with some pigs blood. Seasoning would be the bologna seasoning and we would keep it as close to “traditional” as possible
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sounds great jonathan glad i could contribute and if you give me a little time i could think of something being raised with german background ( my grand mother was german/polish) so i remember most of the delicacies especialy the sausages thats why the weisswurst perked my ears up so much lol. I’ll getr back with you on some ideas ttyl
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jonathan now that i think of it there’s a sausage that i used to get through heinkles but they stopped making it years ago now as a kid we call it barley sausage but it’s accually called polish kishka… it’s ingredients are pork , pork liver, pork blood, buckwheats groats or barleym marjoram, salt and pepper then cased and boiled
now i’m being serious because it’ great for breakfast sliced, fried and with a couple eggs on the side now if you could come up with something like that you’ld be my new best friend lol -
now keep in mind that even though this is a blood sausage it’s not a jewish blood sausage it’s a polish blood sausage
and i’m still thinking of more lol -
now keep in mind that even though this is a blood sausage it’s not a jewish blood sausage it’s a polish blood sausage
and i’m still thinking of more lolsmokerhead kiszka is indeed a tasty sausage. The small diameter we would fry up for breakfast and the large diameter we would slice up and make cold sandwiches. You won’t find it except in Polish specialty stores. I have a few recipes for it, but have not made it yet. Working on making liverwurst/braunschweiger. Kiszka will probably happen this fall around harvest time.
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yooperdogthis is very true…i have found a few recipes but none have really perked my ears up enough to try… it’s been about 20 yrs since i’ve had that glorious breakfast and i hope to see a few more maybe we can figure something out…thanks to all who helps me relive or bring back the things from my childhood
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Hope you use my boudin recipe. You don’t need to reinvent the wheel
I would love a blood boudin recipe also known as red boudin. They sell it under the counter over here but there is no official recipe that I know of
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yooperdog i would like to see your recipes for kiszka please sounds good …lol you’re the first in years other than my father and myself that likes it lol
smokerhead maybe I will be able to get it out later today. It was a refrigerator staple growing up. Most of my siblings still enjoy it, doesn’t last very long among me and my brothers. Mom still requests a few rings when we make a pilgrimage to a Polish sausage store.
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yooperdog whenever you get time lol i’ve waited this long a little longer won’t matter lol
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yooperdog my mouth is watering i’m about to drown lol
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my mother cooked it for me and my dad …loved the smell of it cooking but could’nt bring herself to try it lol
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Dr_Pain a Boudin Noir was on the list a while ago but we scrapped it because of time concerns. Might be able to bring that back smokerhead Kiszka should be doable, probably more appetizing than the Zugenwurst!
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OMG thank you jonathan lol between you, lance, and looperdog lol you’re all being in compition for being my new best friend lmao
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OMG thank you jonathan lol between you, lance, and looperdog lol you’re all being in compition for being my new best friend lmao
smokerhead hear are three recipes for kiszka, the first two are from the Mariański brothers and the last is from Rytek Kutas. I have not seen it made with beef blood as in Kutas, always made with pork blood and I never heard of anyone using lung, but I have had it in haggis. You may find finding pork blood a challenge, but I understand that there is freeze dried available somewhere, I haven’t sourced it yet. We make czarnina with fresh ducks blood and we get some strange glances at times. We just tell them we are just having a religious ceremony and invite them to attend and that gets them moving along. LOL
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smokerhead hear are three recipes for kiszka, the first two are from the Mariański brothers and the last is from Rytek Kutas. I have not seen it made with beef blood as in Kutas, always made with pork blood and I never heard of anyone using lung, but I have had it in haggis. You may find finding pork blood a challenge, but I understand that there is freeze dried available somewhere, I haven’t sourced it yet. We make czarnina with fresh ducks blood and we get some strange glances at times. We just tell them we are just having a religious ceremony and invite them to attend and that gets them moving along. LOL
YooperDog Is beef blood available to buy?
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen I haven’t sourced any of that yet. Beef blood will make a darker sausage, typical of English style where pork blood will make a lighter style of blood sausage. I will check with some of the butchers/sausage makers and see what they do. But I read awhile ago that it can be sources as a dry product.
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Jonathon I think I got all I need…
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smokerhead Meatgistics is a pretty friendly and helpful community!
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smokerhead Meatgistics is a pretty friendly and helpful community!
Jonathon Yeah, no sarcasm, talking down to someone or anything but being helpful.
I think it shows when a group loves what they’re doing there is just no room for meanness
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