Text 1347, 83 rader
Skriven 2010-09-10 06:49:00 av Dave Drum (45152.cooking)
   Kommentar till text 1338 av Dale Shipp (1:261/1466.0)
Ärende: Frank N. Furter
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I am not a huge fan of hot dogs as they have become. Mostly because
 DD> they are too bland and have so little flavour. Even if one is making a
 DD> chilli dog - the underlying tube steak *should* contribute something to
 DD> the experience beyond bulk.

 DS>        ......

 DD> Now, a nice plump knockwurst, kielbasa, Italian
 DD> sausage or bratwurst on a deli roll ... that's good eating.  Bv)=

 DS> How about Polish hot dog?  Or a half-smoke or red hot (I think those
 DS> two are the same)?

The Polish "hot dog" is covered under the kielbasa - there are two styles of
kielbasa. The one I like best is the "fresh kielbasa" which is similar in
appearance to an Italian sausage or bratwurst. The other is sold already
cooked, usually in packages like big hot dogs and is made with an emulsified
meat mixture. They are OK, certainly better than Oscar Mayer tube steaks. I
usually have them with chilli - sort of a Polish Coney.

I don't have much familiarity with the half-smoke or the red hots. I did have
red hots once in Louisiana. They were a red dyed smoked sausage laced heavily
with red pepper flakes. Neither is common around here so I didn't think of
hem.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kielbasa (Fresh Polish Sausage)
 Categories: Pork, Sausages, Wine, Preserving
      Yield: 10 Pounds
 
      5 tb Salt
     10 ts Kosher salt
      1 tb Sugar; granulated
      1 tb Mustard seed
      5 ts Minced garlic
      2 tb Black pepper; ground coarse
      2 tb Marjoram, crumbled
      1 tb Oregano; crumbled
      4 ts Crushed red pepper; optional
    750 ml Red wine
     10 lb Pork butts
           Sausage casing
 
  Mix salt and seasonings together in a bowl.
  
  Grind all the pork butts through a 1/4" or 3/8"
  grinder plate and place in the mixer. Add all the
  ingredients and mix well, adding wine into the mix
  so that meat squishes through fingers while mixing.
  Mix until all the spices are evenly distributed.
  
  Stuff into 35-38mm hog casings.
  
  Hang on smoke-sticks spaced properly and let dry in
  cooler.
  
  Note Be sure that meat has been chilled to 32øF-34øF
  before starting.
  
  From Great Sausage Recipes and Meat Curing by Rytek Kutas
  
  From: http://Myfoxlubbock.Com
 
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
  
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Hunger is the best sauce in the world. - Miguel de Cervantes
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