Got a lot of sausage to make.
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zbigjeff My wife’s great aunt used to boil the garlic and add the juice. It is very garlicky and I really like it.
Lance That’s how the better makers did it. These days, they’re getting lazy and adding powder. The juice definitely keeps the demons at bay and won’t come within 5 miles. Plus, the neighbors know that zbigjeff is cooking up a storm once again.
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mrobisr Place the garlic in cheese cloth, boil for about 7-10 mins (until the garlic is soft. It all depends on the type of garlic you buy.), pull out and start squeezing when it’s cool enough to touch. They used to squeeze it by hand. Now, I put about a head of cloves in the cheese cloth and place the garlic pod in a lemon juicer and squeeze it until all the liquid comes out and move onto the next pod. The place does smell garlicky. So, sometimes, I go out and squeeze on the back porch so the whole living space doesn’t wreak for days.
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mrobisr Place the garlic in cheese cloth, boil for about 7-10 mins (until the garlic is soft. It all depends on the type of garlic you buy.), pull out and start squeezing when it’s cool enough to touch. They used to squeeze it by hand. Now, I put about a head of cloves in the cheese cloth and place the garlic pod in a lemon juicer and squeeze it until all the liquid comes out and move onto the next pod. The place does smell garlicky. So, sometimes, I go out and squeeze on the back porch so the whole living space doesn’t wreak for days.
zbigjeff Well, I started a fight in the Slovenian community. The person who boils the “whole” garlic only boils for 2-4 minutes. Then, another guy says he’s full of crap. The best way is to grind the garlic using the smallest hole (fine), place it in a cheesecloth, wrap it up and just dunk it for a couple seconds in very warm water, remove it and squeeze the juice out of it. Keep on doing that till the juice doesn’t smell like garlic any longer. I just laughed when they were discussing the proper method. Any which way, the juice is best for that type of sausage and to get the garlic to shine.
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zbigjeff Well, I started a fight in the Slovenian community. The person who boils the “whole” garlic only boils for 2-4 minutes. Then, another guy says he’s full of crap. The best way is to grind the garlic using the smallest hole (fine), place it in a cheesecloth, wrap it up and just dunk it for a couple seconds in very warm water, remove it and squeeze the juice out of it. Keep on doing that till the juice doesn’t smell like garlic any longer. I just laughed when they were discussing the proper method. Any which way, the juice is best for that type of sausage and to get the garlic to shine.
zbigjeff Sorry I stirred the pot for you, but the method has be very interested, thanks.
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mrobisr Place the garlic in cheese cloth, boil for about 7-10 mins (until the garlic is soft. It all depends on the type of garlic you buy.), pull out and start squeezing when it’s cool enough to touch. They used to squeeze it by hand. Now, I put about a head of cloves in the cheese cloth and place the garlic pod in a lemon juicer and squeeze it until all the liquid comes out and move onto the next pod. The place does smell garlicky. So, sometimes, I go out and squeeze on the back porch so the whole living space doesn’t wreak for days.
zbigjeff Do you put the whole head in the cheese cloth or do you remove the paper?
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mrobisr Oh, stirring the pot is what gets you closer to the finish line. No worries over here. It’s all good to sometimes get the full story out. The future is very garlicky none the less. I’ve been a board member at the Slovenian National Home at 65th and St Clair in Cleveland for many years. The hall and kitchen/bar can fit in around 1,500 people. When we cook up 200+ sausages, we fill the whole place with that garlic smell and people know they are now HOME.
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mrobisr Oh, stirring the pot is what gets you closer to the finish line. No worries over here. It’s all good to sometimes get the full story out. The future is very garlicky none the less. I’ve been a board member at the Slovenian National Home at 65th and St Clair in Cleveland for many years. The hall and kitchen/bar can fit in around 1,500 people. When we cook up 200+ sausages, we fill the whole place with that garlic smell and people know they are now HOME.
zbigjeff said in Got a lot of sausage to make.:
we fill the whole place with that garlic smell and people know they are now HOME.
Oh that sounds like so much fun and delicious too, thanks for the share, I love it.
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mrobisr Have to peel each clove out of the head. Yes, it takes a bit of time. But, is totally worth it.
zbigjeff said in Got a lot of sausage to make.:
mrobisr Have to peel each clove out of the head. Yes, it takes a bit of time. But, is totally worth it.
I will be trying it for sure, my next project is kielbasa do you think it would be good to try in that?
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zbigjeff said in Got a lot of sausage to make.:
mrobisr Have to peel each clove out of the head. Yes, it takes a bit of time. But, is totally worth it.
I will be trying it for sure, my next project is kielbasa do you think it would be good to try in that?
mrobisr Growing up back in Milwaukee, all of the Polish, Czech, Slovenian & Ukrainian sausage markets all would offer their kielbasa in both w/garlic or wo/garlic. My family always got the w/garlic. After poaching it and then frying it up the house smelled so good from frying up the kielbasa w/garlic. Give it a try. If you like garlic you’ll love it.
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We made up 25 lbs of the Excalibur kielbasa today and will be smoking it tomorrow. Smells and looks good now and looking forward to the magic that happens after smoking it tomorrow.
I would like to do a seasoning recipe from scratch with fresh garlic as we are definitely garlic lovers. -
mrobisr Growing up back in Milwaukee, all of the Polish, Czech, Slovenian & Ukrainian sausage markets all would offer their kielbasa in both w/garlic or wo/garlic. My family always got the w/garlic. After poaching it and then frying it up the house smelled so good from frying up the kielbasa w/garlic. Give it a try. If you like garlic you’ll love it.
Bob Stehlik I second that motion.
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zbigjeff said in Got a lot of sausage to make.:
mrobisr Have to peel each clove out of the head. Yes, it takes a bit of time. But, is totally worth it.
I will be trying it for sure, my next project is kielbasa do you think it would be good to try in that?
mrobisr Only if you like a sausage made with garlic juice. If you do, it’s a very good one to try. The place will smell like a holiday.
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mrobisr Only if you like a sausage made with garlic juice. If you do, it’s a very good one to try. The place will smell like a holiday.
zbigjeff I have been making fresh and smoked Polish Kielbasa for awhile and have used fresh and granulated/powdered garlic. I definitely prefer fresh. We have a batched planned for next weekend I may just give this a try if I can convince my brother to deviate from the recipe. My question how do you know how much garlic juice is needed? By taste? I try to stay with the same garlic variety when making with fresh garlic to limit variations.
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zbigjeff I have been making fresh and smoked Polish Kielbasa for awhile and have used fresh and granulated/powdered garlic. I definitely prefer fresh. We have a batched planned for next weekend I may just give this a try if I can convince my brother to deviate from the recipe. My question how do you know how much garlic juice is needed? By taste? I try to stay with the same garlic variety when making with fresh garlic to limit variations.
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YooperDog when making fresh polish sausage do you still add cure #1 for the flavor characteristics?
Ron Grisar I use cure 1 in the smoked/cured sausage, but the biały kielbasa doesn’t receive any.
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mrobisr Only if you like a sausage made with garlic juice. If you do, it’s a very good one to try. The place will smell like a holiday.
zbigjeff Easter morning after Mass comes to mind.
Improvise, Adapt and Overcome! Semper Fi
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zbigjeff Easter morning after Mass comes to mind.
Bob Stehlik Absolutely right after mass. But, don’t forget the freshly shaved horseradish root. I just smile thinking of my dad shaving it with a knife his dad used to cut leather when making/repairing shoes. It was short and stubby with a minor curve.
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zbigjeff I have been making fresh and smoked Polish Kielbasa for awhile and have used fresh and granulated/powdered garlic. I definitely prefer fresh. We have a batched planned for next weekend I may just give this a try if I can convince my brother to deviate from the recipe. My question how do you know how much garlic juice is needed? By taste? I try to stay with the same garlic variety when making with fresh garlic to limit variations.
YooperDog Back in the day, it was a feel when they put their hands through it. In current times, it would be equivalent to 1 oz per pound. Just like any other recipe that used water, wine, beer so it will stuff better. It really depends how garlicky you want it. In my world, that amount is about correct.
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zbigjeff I have been making fresh and smoked Polish Kielbasa for awhile and have used fresh and granulated/powdered garlic. I definitely prefer fresh. We have a batched planned for next weekend I may just give this a try if I can convince my brother to deviate from the recipe. My question how do you know how much garlic juice is needed? By taste? I try to stay with the same garlic variety when making with fresh garlic to limit variations.
YooperDog Also, maybe take a small block and treat it the “new” way and see what people think. Most of the homemade klobase (Slovenian Sausage) was only made during the winter because in their own words: You don’t want to cook it. You just want to smoke it. Cooking is done when you put it in a slighter simmering pot.
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