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Eating Kielbasa - how do you cook yours?


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CheeryThreads: 27
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Joined: Nov 17, 08 ♂ 		 Dec 10, 08, 15:03    #1
Do you prefer it as is or do you sizzle the mother a bit?
Lotnik767Threads: 6
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Joined: Nov 12, 08 ♂ 		 Dec 10, 08, 15:06    #2
Men we make our own Kielbasa! I like to sizzle that baby a bit!
pawianThreads: 90
Posts: 5,395
Joined: May 30, 08  Pictures: 2 ♂ 		 Dec 10, 08, 15:23    #3
Cheery:


Do you prefer it as is or do you sizzle the mother a bit?


Just smoked


or sizzled,



whatever.
beckskiThreads: 19
Posts: 2,148
Joined: May 15, 07  Pictures: 3  Gold Member MEMBER ♀ 		 Dec 10, 08, 15:25    #4
I prefer a little sizzle.

A sincere thanks PF, for putting up with me FIVE terrific years, muah!
CheeryThreads: 27
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Joined: Nov 17, 08 ♂ 		 Dec 10, 08, 15:27    #5
beckski:

I prefer a little sizzle.

I'll bet you do.
SeanusThreads: 22
Posts: 30,158
Joined: Dec 25, 07 ♂ 		 Dec 10, 08, 15:31    #6
That's like a Monty Python sketch or The Fast Show,

'Does missus like a bit of sizzle?', 'Well, do you, missus?'
CheeryThreads: 27
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Joined: Nov 17, 08 ♂ 		Edited by: Cheery  Dec 10, 08, 15:44    #7
pawian:

Just smoked


Damn that looks good... with the horse radish on it. I haven't had it like that for ages.
Kielbasa is typically made of Porx, right?
puercoespinThreads: 1
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Joined: Jun 8, 08 ♂ 		 Dec 10, 08, 15:53    #8
Cheery:

Kielbasa is typically made of Porx, right?

pork and beef like 60/40
pawianThreads: 90
Posts: 5,395
Joined: May 30, 08  Pictures: 2 ♂ 		Edited by: pawian  Dec 10, 08, 15:53    #9
Cheery:

Kielbasa is typically made of Porx, right?


In Poland, yes. Pork is staple meat here.

puercoespin:

pork and beef like 60/40


Some fakes called "kielbasa" are made like this. The one in my pics is pure pork.
CheeryThreads: 27
Posts: 216
Joined: Nov 17, 08 ♂ 		 Dec 10, 08, 16:04    #10
Yeah.. haven't had porx Kielbasa for a really long time. My mum decided to be a Muslim and has only bought Turkey or Beef based sausage, wouldn't allow any porx in the house... I used to have to smuggle bacon past her, it was ridiculous...
puercoespinThreads: 1
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Joined: Jun 8, 08 ♂ 		 Dec 10, 08, 16:13    #11
pawian:

Some fakes called "kielbasa" are made like this. The one in my pics is pure pork.

i've been living for 29 years in Poland and never had pure pork kiełbasa..what are you talking about??
pawianThreads: 90
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Joined: May 30, 08  Pictures: 2 ♂ 		Edited by: pawian  Dec 10, 08, 16:31    #12
puercoespin:

i've been living for 29 years in Poland and never had pure pork kiełbasa..what are you talking about??


It is not my fault you don`t live in Krakow. If you did, you would have an access to excellent home-made sausage called wiejska or swojska, made from pork solely. But other types of sausage are also beef-free.

So. what are YOU talking about? :):):)

Google for recipes and you will know I am not taking you for a ride.

Here, a recipe for Krakowska sausage
http://www.wedlinydomowe.pl/articles.php?id=1384


I am really sorry. It must be a shock to you that pork-only sausage can be obtained somewhere in Poland. :):):)
puercoespinThreads: 1
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Joined: Jun 8, 08 ♂ 		 Dec 10, 08, 16:37    #13
pawian:

It is not my fault you don`t live in Krakow. If you did, you would have an access to excellent home-made sausage called wiejska or swojska, made from pork solely. But other types of sausage are also beef-free.

i didn't say it couldn't taste but for me wiejska, swojska or żywiecka always have some beef..i used to live in krakow but i never had beef-free kiełbasa
SeanusThreads: 22
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Joined: Dec 25, 07 ♂ 		 Dec 10, 08, 17:48    #14
Just don't grill the kabanos, that'd be sacrilege. Podwawelska and Toruńska, yes
CheeryThreads: 27
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Joined: Nov 17, 08 ♂ 		 Dec 10, 08, 18:17    #15
Seanus:


Just don't grill the kabanos, that'd be sacrilege. Podwawelska and Toruńska, yes


The dickens you say?
SeanusThreads: 22
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Joined: Dec 25, 07 ♂ 		 Dec 11, 08, 05:49    #16
Umm, ho hum, no nie wiem
dunkles54  Dec 11, 08, 09:16    #17
I live America, but I make my own kielbasa at least every Christmas and Easter. My recipe comes from my wife's family who once had a Polish butcher shop in Reading, PA. Our recipe is 95 percent pork and 5 percent beef, and other ingredients such as spices, etc.
ZosiapruchaThreads: -
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Joined: Dec 1, 08 ♀ 		Edited by: Zosiaprucha  Dec 11, 08, 09:41    #18
<div class="quoting">dunkles54:

Quote | Reply
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dunkles54 [Guest]
Today, 09:16 #17


I live America, but I make my own kielbasa at least every Christmas and Easter. My recipe comes from my wife's family who once had a Polish butcher shop in Reading, PA. Our recipe is 95 percent pork and 5 percent beef, and other ingredients such as spices, etc.</div>


We too, only use pork shoulder or a pork butt. We season it with, 1/4 ground pepper and salt, mustard seed, lots of fresh garlic, marjoram and ice water.
This year we added a little prague powder. This is supposed to keep botulism down..Up to now we never had trouble. but a butcher told us to use it.
polishcanuckThreads: 10
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Joined: Feb 11, 07 ♂ 		 Dec 13, 08, 13:07    #19
This is how i eat my kielbasa:


^ garlic, peas, shrimp(marinated in beer), red crushed pepper flakes, onions, mushrooms, basil, oregano, whipping cream, and pasta


^ final product:)

Delicious!
Wahldo  Dec 13, 08, 13:33    #20
Yeah kielbasa is definitely something you guys have over the Germans. Good Christ it's good.
wildroverThreads: 180
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Joined: Jun 7, 07 ♂ 		 Dec 13, 08, 14:11    #21
Poke a stick in it...roast over a log fire with some bread....add a few good friends , some beer and vodka.....its the only way....
SeanusThreads: 22
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Joined: Dec 25, 07 ♂ 		 Dec 13, 08, 15:36    #22
Don't forget the quality mustard, Sarepska or Rosyska
CheeryThreads: 27
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Joined: Nov 17, 08 ♂ 		 Dec 13, 08, 15:42    #23
Seanus:

Don't forget the quality mustard, Sarepska or Rosyska


What colour is this... mustard?
SeanusThreads: 22
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Joined: Dec 25, 07 ♂ 		 Dec 13, 08, 15:46    #24
Hard to give one precise colour, light brown. I'm tempted to say mustardy but that hasn't crept into modern parlance as of yet. It's made by Kamis, the ones I have. From a glass jar. The squeezy ones are better for grills of course.

Not yellow like Colman's. I have eaten many quality Polish mustards but this one is better than them all. Good old English mustard. Some have tried to copy it. They've done well but not well enough.
CheeryThreads: 27
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Joined: Nov 17, 08 ♂ 		 Dec 13, 08, 15:52    #25
I'd prefer horseradish to mustard for kielbasa.
SeanusThreads: 22
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Joined: Dec 25, 07 ♂ 		 Dec 13, 08, 16:19    #26
Horseradish, nice. I have some from a company called Motyl, tasty. I also bought some Wasabi horseradish by Provitus. Spicy as hell, good for sausages. It's not quite wasabi'ish enough for sushi so I bought separate wasabi.
polishgirltx  Dec 13, 08, 16:20    #27
wasabi with kielbasa? not really...
SeanusThreads: 22
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Joined: Dec 25, 07 ♂ 		 Dec 13, 08, 16:23    #28
Poland doesn't need to import mustards but, were it to do so more, I'd recommend karashi (spicy Japanese mustard) and Colmans.

Wasabi and sausages are not the ideal combo but it's good to experiment, I'd eat that combo any day.
pawianThreads: 90
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Joined: May 30, 08  Pictures: 2 ♂ 		 Dec 13, 08, 18:52    #29
Seanus:

Horseradish, nice. I have some from a company called Motyl, tasty.


Allow me to introduce another brand. I am not connected with the company by any means but they produce such excellent horseradish, I just must crypto-advertise it here:


It has been exported to the USA for 30 years now...


Seanus:

Poland doesn't need to import mustards but, were it to do so more, I'd recommend karashi (spicy Japanese mustard) and Colmans.


Try any Polish-produced mustard called Russian. It is very spicy.
SeanusThreads: 22
Posts: 30,158
Joined: Dec 25, 07 ♂ 		 Dec 13, 08, 18:55    #30
I've tried the Kamis one. Who's the picture of, pawian?

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