Text 32889, 119 rader
Skriven 2015-11-08 18:17:42 av Dave Drum (1:261/38.0)
  Kommentar till text 32847 av Jim Weller (1:123/140)
Ärende: Kubusa
==============
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Jim Weller <=-

 JW> generic "Polish sausage" can be found everywhere.

 DD> As can "Italian" sausage

 JW> Ironically the Ukrainian word "kubasa" or "kolbasa" and the Polish
 JW> word "kielbasa" literally means "sausage" and both countries have
 JW> dozens of kinds but here in the New World those words refer to a
 JW> specific sausage more properly called "kielbasa starowiejska"
 JW> (country style sausage). And smoked garlic rings have come to be
 JW> called "Polish sausage".

 JW> And "Italian sausage" has suffered a similar fate.

I can get Italian sausage in several varieties, in links or bulk, even
emulsified as the stuff that most Americans think of as "Polish/Smoked
Sausage". I prefer the ground meat links in both Italian and Polish -
bratwurst, too (which I sometimes see as an emulsified link).

 DD> Now if I could just start finding boudin sausage around here.

 JW> I don't see it in mainstream supermarkets but it's easy enough to
 JW> find in ethnic grocery stores and real butcher shops.

I've at least three butcher shops that I patronise. All of which make pretty
good sausage - and none of them offer boudin. I asked at both Turasky's and at
Magro's Meats and was told "No Demand". The nearest to Illinois I have found
boudin on offer is Louisiana. And that's a white sausage (at least the one's I
have sampled) that is quite good - but not what I was expecting.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Boudin Blanc de Liege
 Categories: Pork, Herbs, Vegetables, Dairy, Wine
      Yield: 3 pounds

      2 c  Milk
      2 md Onions; chopped
      2 md Carrots; chopped
      1 lg Celery rib; w/leaves, chop'd
      6    Fresh parsley sprigs
      7 lg Shallots; minced
      1 lg Garlic clove; crushed
      2    Bay leaves; broken
  3 1/2 ts Salt
      2    Whole cloves
    1/2 ts Fresh ground white pepper
    1/8 ts Fresh grated nutmeg
        pn Dried thyme; crumbled
      1 tb Butter
     12 oz Boneless, lean, center loin
           - pork; trimmed, in 1" pcs,
           - well chilled
      9 oz Fresh pork fat, fresh bacon
           - or fatback, well chilled
      3 lg Eggs
      6 tb All-purpose flour
    1/4 c  Tawny Port
    1/4 ts Minced garlic
  2 1/2 tb Currants; minced
      9    Feet sausage casings; well
           - rinsed inside and out,
           - soaked in cold water 1
           - hour and rinsed again
    1/4 c  Butter

  Bring milk, onions, carrots, celery, parsley, 3 shallots,
  garlic clove, bay leaves, salt, cloves, pepper, nutmeg and
  thyme just to boil in heavy 4 quart saucepan over medium
  heat. Remove from heat, cover and let stand 30 minutes.

  Refrigerate until mixture is well chilled, about 2 hours.
  Meanwhile, melt 1 Tbsp butter in heavy small skillet over
  low heat. Add remaining 4 minced shallots. Cover and cook
  until very soft, stirring occasionally, about 15 minutes.
  Puree with on/off turns in processor with pork, pork fat,
  eggs, flour, Port and 1/4 tsp garlic until smooth. Strain
  milk into processor, pressing down on solids to extract as
  much liquid as possible. Blend into puree.

  Transfer to large bowl. Stir in currants. Refrigerate 1
  to 8 hours. (If processor has small capacity, puree in
  batches.) Cut sausage casings into 3-foot lengths. Tie
  knot at one end of each. Gather 1 piece around tip of
  pastry bag fitted with 1/2" plain tip. Spoon pork mixture
  into pastry bag, pressing down to prevent air pockets.

  Pipe mixture into casing, twisting casing every 6" to
  create individual sausages. Tie knot at end of casing.
  Repeat with remaining pork and casings. Tie twists in
  sausage with string. Bring 8 quarts water to boil in
  stockpot. Remove from heat and add sausages.

  Return pot to heat, adjusting as necessary to maintain
  water just below simmer. Cook until sausages are firm to
  touch, 20 minutes, turning occasionally. Cool in cold
  water to retain plumpness. Cut into individual links. (Can
  be prepared ahead to this point.

  Wrap and refrigerate up to 3 days or freeze up to 2
  months.)

  Melt butter in heavy skillet over medium heat. Lightly
  brown sausages on all sides, about 8 minutes total. Serve
  hot. (Sausage can also be grilled.)

  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... In a restaurant, choose a table near a waiter. - Unknown

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)