Got a lot of sausage to make.
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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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I just cut up 41lbs of butt and vac packed in prep for pres day weekend sausage making and you guys have me changing to the boiled garlic in the recipe, I cannot wait, thanks for all the advice.
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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.
zbigjeff Thanks. That is the way we cook our biały kielbasa, fresh Polish.
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YooperDog AND the place smells like a piece of heaven. I’m smiling with you when you decide to fire up the “test” when you’re done creating.
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