Text 1549, 141 rader
Skriven 2010-09-13 07:44:00 av Dave Drum (45354.cooking)
   Kommentar till text 1500 av MICHAEL LOO (1:123/140)
Ärende: Polish vs Italian
=========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> The Polish "hot dog" is covered under the kielbasa - there are two
 DD> styles of kielbasa. The one I like best is the "fresh kielbasa" which
 DD> is similar in appearance to an Italian sausage or bratwurst.

 ML> It is good, the spicing being different (I believe that it has
 ML> savory or something) from that of Italians. Brats are whiter, as
 ML> they contain veal and/or bread and/or milk.

Polish (kielbasa) has marjoram, savory, and a bit of allspice which are not
commonly found in Italian sausages. It does not have the fennel, thyme and
coriander usually (always for the fennel) found in Italian sausages.
 
 ---+---
 
 ML>  I usually have them with chilli - sort of
 DD> a Polish Coney.

 ML> Something that G & A is good at.

Nearly any venue which serves Polish sausages and chilli is "good" at that.
 
 DD> I don't have much familiarity with the half-smoke or the red hots. I
 DD> did have red hots once in Louisiana. They were a red dyed smoked
 DD> sausage laced heavily with red pepper flakes. Neither is common around
 DD> here so I didn't think of hem.

 ML> That's what I know as a red hot, more or less. Half-smokes are
 ML> less smoky than smokies but not (as one of the Internet sites
 ML> tries to tell us) totally devoid of smoke.

We have one BBQ joint that serves red-hots. But, I don't go to a BBQ joint for
red-hots. They also serve a smoked andouille which I much prefer.
 
 ---+---
 
 DD> Title: Ben's-Style Chilli

 ML> Don't go out of your way for it. It's pretty boring.

Most right coast chilli is - if much of it can actually be considered chilli
rather than tomato-ground beef soup.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Homemade Andouille Sausage
 Categories: Pork, Sausages, Chilies, Herbs, Preserving
      Yield: 6 pounds
  
  1 1/2    Yards large sausage casing;
           - approximately - about 2-3
           - inches wide
      4 lb Lean fresh pork
      2 lb Pork fat
  3 1/3 tb Fine minced garlic
      2 tb Salt
    1/2 ts Fresh ground black pepper
    1/8 ts Cayenne
    1/8 ts Chilli spice
    1/8 ts Mace
    1/8 ts Allspice
    1/2 ts Dried thyme
      1 tb Paprika
    1/4 ts Ground bay leaf
    1/4 ts Sage
      5 ts Colgin’s liquid hickory
           - smoke
 
  Andouille was a great favorite in nineteenth-century New
  Orleans. This thick Cajun sausage is made with lean pork and
  pork fat and lots of garlic. Sliced about 1/2 inch thick and
  grilled, it makes a delightful appetizer. It is also used
  in a superb oyster and andouille gumbo popular in Laplace,
  a Cajun town about 30 miles from New Orleans that calls
  itself the Andouille Capital of the World.
   
  Soak the casing about an hour in cold water to soften it and
  to loosen the salt in which it is packed. Cut into 3 yard
  lengths, then place the narrow end of the sausage stuffer in
  one end of the casing. Place the wide end of the stuffer up
  against the sink faucet and run cold water through the
  inside of the casing to remove any salt.
   
  Roll up the casing you do not intend to use; put about 2
  inches of coarse salt in a large jar, place the rolled up
  casing on it, then fill the rest of the jar with salt. Close
  tightly and refrigerate for later use.)
   
  Cut the meat and fat into chunks about 1/2 inch across and
  pass once through the coarse blade of the meat grinder.
  Combine the pork with the remaining ingredients in a large
  bowl and mix well with a wooden spoon. Cut the casings into
  26 inch lengths and stuff as follows: Tie a knot in each
  piece of casing about 2 inches from one end. Fit the open
  end over the tip of the sausage stuffer and slide it to
  about 1 inch from the wide end. Push the rest of the casing
  onto the stuffer until the top touches the knot.
   
  The casing will look like accordion folds on the stuffer.
   
  Fit the stuffer onto the meat grinder as directed on the
  instructions that come with the machine, or hold the wide
  end of the stuffer against or over the opening by hand.
  Fill the hopper with stuffing. Turn the machine on if it is
  electric and feed the stuffing gradually into the hopper;
  for a manual machine, push the stuffing through with a
  wooden pestle. The sausage casing will fill and inflate
  gradually. Stop filling about 1 1/4 inches from the funnel
  end and slip the casing off the funnel, smoothing out any
  bumps carefully with your fingers and being careful not to
  push the stuffing out of the casing. Tie off the open end of
  the sausage tightly with a piece of string or make a knot in
  the casing itself. Repeat until all the stuffing is used up.
   
  To cook, slice the andouille 1/2 inch thick and grill in a
  hot skillet with no water for about 12 minutes on each side,
  until brown and crisp at the edges.
   
  Yields about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches
  thick.
   
  From: Sharon Stevens; 25 Apr 94
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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