Since Rich is away for a bit, thought I would make his Hunky Kolbasz, as a tribute to the bearded/sunglassed wonder. ;{)

Starts out with 3# coarse ground pork

1 tsp per pound each of Paprika, onion, garlic, CBP
1.5 tsp per pound of Tender Quick

MES @ 120* for 2-3 hours with smoke, then finish @ 165* to internal of 152*

Absolutely Beautiful day in Washington today.

:sausage:

Good stuff! I made some snack stix with Andy's recipe a while back and loved it.

Looks like a beautiful day up there!
We on the other hand are on fire again... and with santa ana winds, no humidity and triple digits temps... sigh..
Very nice tribute to the PB!
I can't wait to see them all done.. they look delicious as they are now hanging in the smoker!
Now being a noob, do you rest these to "bloom" also??

I am a newby as well, but I was going to take them to 152* then into a ice water bath to cool them, then hang them to "bloom", as long as I did'nt eat them all by that time. :bounce:

Or turn off the smoker when they hit 152*, open door & let them "bloom" as the smoker cools down.

Not sure, what do the master sausage heads think!:noidea:

Do the ice water bath. Helps to keep them from shrinking and the skin loosening up.

Looks good. Gonna have to try this one.
Have you solved your texture issues?

Like Lou said... After smoking sausage, Ice Bath till internal temp hits 100-11-* then hang and bloom for around 2-3 hours...

Looks good. Gonna have to try this one.
Have you solved your texture issues?

Yeah, I think so. Rich's recipe calls for single coarse grind, which I think should be pretty good for this recipe. The snack stick I recently did were the texture I was looking for, for that kinda stick/pepperoni style. It called for a medium grind 2 times & then a fine grind to finish. I was really happy with them.

Like Lou said... After smoking sausage, Ice Bath till internal temp hits 100-11-* then hang and bloom for around 2-3 hours...

Thanks guys, is there any place in particular I should hang them? Outside in 80-85*, inside @ 70*...... Any difference?

I hang mine in the house... I would outside in the garage if is cool enough..

Thanks guys, is there any place in particular I should hang them? Outside in 80-85*, inside @ 70*...... Any difference?

Without looking, I think it's room temperature. Of course room temperature here is a might lower than room temperature in a 3rd world country. :bounce:

looking good.sounds like a great recipe-will try this.

Lookin mighty good to me!

Yes.what they said....Ice and bloom inside 73 or so no flies inside....Yes i love the bacon I use it instead of fat in my sausage....just a boost good twist.

Man Damn.....you are gettin after the sausage! Good for ya! ain't had time to do jack nothin!See Louie I din't cuss! :bounce:

Hey cool! Gotta read the rest of the thread, but looks good so far!

If you can Fish...let them go about a week or so in a cool hanging room... let 'em dry a bit. The are good as is, but the flavor sorta "melds" into something a bit different. Eat with some good seedless rye bread... MMM!

Glad ya tried this! It's a simple yet tasty recipe.

If you can Fish...let them go about a week or so in a cool hanging room... let 'em dry a bit. The are good as is, but the flavor sorta "melds" into something a bit different. Eat with some good seedless rye bread... MMM!

Glad ya tried this! It's a simple yet tasty recipe.

You REALLY don't like that caraway, do you?

Those look real good Scott . I am going to have to get my azz in motion soon. Got my smoker mods in place to hang them bad boys...now it is time to use them. Will I start twitching if I get more than 100 yrds from my grinder or my smoker, when I get my chit together? lol Got my stomach grumbling no doubt !

Gunny... I stopped in a fantastic jewish deli in Chicago last night for a sammy. Had a HUGELY piled light smoked brisket sammy...damn was that brisket good. Ordered it on rye- never THINKING that a deli of this quality would have seeded rye.

Din't ruin it..but it was close. I took 2 bites, tossed the bread and ate the pile of brisket. Was PLENTY to eat! BTW Chicago prices... 1 beer, 5 sammies (deluxe), 4 soft drinks...with 15% tip... $84.

Great looking sausage, Scott! You really got the bug, didn't you?:eek:

Gunny... I stopped in a fantastic jewish deli in Chicago last night for a sammy. Had a HUGELY piled light smoked brisket sammy...damn was that brisket good. Ordered it on rye- never THINKING that a deli of this quality would have seeded rye.

Din't ruin it..but it was close. I took 2 bites, tossed the bread and ate the pile of brisket. Was PLENTY to eat! BTW Chicago prices... 1 beer, 5 sammies (deluxe), 4 soft drinks...with 15% tip... $84.

Well, at least they still have ethnic deli's and such. That's the one thing I hate about living in this part of the world, no culture. Except hillbilly culture that is. Nothing wrong with that, but that's all there is. Anything else is a phony ethnic franchise. Never thought I'd miss Chicago, Omaha, Detroit, etc, but I do.

Got going into the smoke ok, I'm just not sure if I got enough smoke from the Hickory CHUNKS @ 125* in the initial drying-smoke part for 2.5 hours.

The last time I used Hickory CHIPS (which are one step up from sawdust) and got tons of smoke.

But finally made it to 152* and pulled & into the ice water bath in the cooler for about 20 minutes. They are now hanging in my laundry room deep sink on a golf club shaft (3 Iron I think it was, never could hit that damn thing!) for the HOPE of seeing some "Blooming".....The colors right now are really varied, from pale to Mahogany.

I snuck a hunk of the Kolbalsz........ WOW!:thumb:..... So Simple, yet SO GOOD!:thumb:

I was also smoking at the same time a 10# cured batch of a glorified snack stick or pepperoni, which is done in Hog Casings & a local place here calls them "Beer Snack"...... which is probably pretty accurate.

BUT!..... The Richtee Kolbalsz won the taste test so far...... I'm heading into the laundry room for another...... Thanks Rich, this is definately a keeper!.... I went pretty lean on the pork when grinding, but could only imagine the taste if ya were to go "not so lean" on the pork :lol:

I really like this one & easy........... :sausage:

Sounds delish!
Can't wait for the finale!!!! YUM!

Seedless RYE????

they MAKE such a thing for HUMAN CONSUMPTION???????????? :faint:

Great looking stuff Scott another fine job

Not trying to bump this recipe again (NOT)..... It is really good & really easy with very minimal ingredients that I bet 90% of us have on hand.... Rich says its "worth a try" I would say if you have the capability to make sausage, it's a "must try", even if just a small batch..... :thumb:

?? could this be done with already ground pork and no casing....i dont really have a good grinder and no casing......sounds really good....

?? could this be done with already ground pork and no casing....i dont really have a good grinder and no casing......sounds really good....

I made an awesome fatty out of the leftovers from my stuffer... I usually end up with about a pound and a half of meat that won't go thru my stuffer or sticks to the sides, busted casings, etc.

Stuffed with Hungarian hot peppers, mushrooms (precooked most of the water out), and onions, all diced up medium and added half parm and half sharp cheddar.

?? could this be done with already ground pork and no casing....i dont really have a good grinder and no casing......sounds really good....

Me, too! I am about ready to invest in a grinder though. All this sausage making is killing me!

Me, too! I am about ready to invest in a grinder though. All this sausage making is killing me!

GET THE GRINDER! Sooo much you can do- custom fatty meats, grind your own BETTER burger, breakfast sausage patties, etc....

Well, of course then a stuffer ain't fur behind... but grinder first! :thumb:

GET THE GRINDER! Sooo much you can do- custom fatty meats, grind your own BETTER burger, breakfast sausage patties, etc....

Well, of course then a stuffer ain't fur behind... but grinder first! :thumb:

:sausage:Yeah go for a grinder.... A grinder can also be used as a stuffer, but a stuffer can't be used as a grinder (or something like that):sausage:

GET THE GRINDER! Sooo much you can do- custom fatty meats, grind your own BETTER burger, breakfast sausage patties, etc....

Well, of course then a stuffer ain't fur behind... but grinder first! :thumb:

:sausage:Yeah go for a grinder.... A grinder can also be used as a stuffer, but a stuffer can't be used as a grinder (or something like that):sausage:


Yep, I'm working my way there...

bringing this up to the top so i can find it -

it's 2nd on my list, after the kolbása slovenský that i plan to make.....

looks like a winner..........might need to try this one..............

I think I lost the sausage filler bits for my mincer but I'm chomping at the bit to make some sausage

aye, this one is next on my list ~ i'll be starting it as soon as my AMNPS arrives ~

any suggestions on a smoking wood that would conform to central/eastern europe? i'm figuring that oak, cherry or apple would be a good choice - maple is another one that i will have access to.

The old guys used almost all oak... I like pecan and hickory tho too.

thanks, rich - the AMNPS comes with some oak, so this looks like a good opportunity to take it for a spin, since i've never used oak before!