Finished it last nite... hung over night and came home after that supposed U of M football game and sliced some up. Got the thimbs up from the oldest. Have some link pix I'll post here tomarrow. REALLY good and SIMPLE sausage, folks. Worth a try!
http://www.smoked-meat.com/forum/picture.php?albumid=49&pictureid=258

You ain't right leavin us without the detail's!....:noidea: I'm Waiting for more!

You'll have them- Wings game in 5 Min with Steve Yzerman's installation into the HOF ceremony. Must see TV for me :{)

Gooo STEVIE!

I will 2nd the REAL GOOD and simple statement. I got the pork for making some today, but got snack sticks going in the smoker. Yeah Rich, you really should post your recipe. And did the Wine have any affect on the flavor?

Good looking sausage, Rich. I don't believe I've ever tried that one but would be interested in the details.

OK my recipe differs a bit from Andy's excel sheet one. Kolbasz is just a general term meaning "sausage" really...and has many variations, In our family it meant a cured, smoked sausage, heavy in garlic and paprika.

http://www.smoked-meat.com/forum/picture.php?albumid=49&pictureid=259

Believe it or not I do not really have a "standard" recipe. I gave Fishawn a general "start" for a small batch:

http://www.smoked-meat.com/forum/showthread.php?p=59271#poststop

I will tend to go a bit heavier in the paprika sometimes... I love the stuff! This batch ended up a bit light on the paprika.

For a 10 Lb batch this would be about 3.5 tablespoons each of the spices. I would back off to 2 of the onion, and go with 4 paprika. I really should break this down to weights some day...it would multiply/divide better.

Man that looks great! I'm on for that paprika....gooood stuff!

Looks great Rich. I used Andy's recipe a while back and made snack stix with it. They didn't last long!

Looks real good! So cure, smoke, and dry overnight?

Looks real good! So cure, smoke, and dry overnight?

Or a week or two...depending on how ya like your sausage in this style. It can get to a dry snack-stick and I still enjoy it. Now- it's a moist morsel with sharper flavor, but mellows to a more savory almost dry salami type texture hanging.

Looks good Rich...Y'all are makin it harder for me to not invest in a sausage stuffer...Like I need one more thing to take up my time...

Looks good Rich! Is on my list just behind Andouille.

Rich the kolbasz turned out great. Killer job Bud...:thumb:

Are you mailing or should i pick it up in person? :bounce:

Are you mailing or should i pick it up in person? :bounce:

Up to you... I will be shipping out this coming week. It's hanging now :{)

Up to you... I will be shipping out this coming week. I'm hanging now :{)

Don't drink so much ya sally. :lol:

Heh. Let's go... no Red Stag tho. Too much sugar.

Rich, they look great. And I have had the privilege of trying Rich's kolbasz. Excellent I will say. Even though our recipes vary slightly, the taste is quite different. Thumbs up Rich.....

Met up with Rich tonight and was lucky enough to score some links plus he brought some samples.....OMG, this is the best cured sausage i have ever had!
Thanks bro! You should start a sausage business or sumthin. :cool:

so your recipe is what fishawn used, cept for the spice amounts?

Yep... pretty close. I do a test patty fry and tweak if needed. Honestly, it depends on my mood/tongue. But that's the basic.

You should start a sausage business or sumthin. :cool:

Heh I should hit the lottery first, eh? ;{)

Thanks for the kind words and glad ya liked it Bubba. Ya might have a little Hunky in ya :thumb:

Go for it Steve, try it!..... Although a relative newby at making sausage, I have been eating it & taste testing it for 30+ years. It is so good & so easy. I can't buy anything in my town that I like better than this. :noidea: serious.

For a 10 Lb batch this would be about 3.5 tablespoons each of the spices. I would back off to 2 of the onion, and go with 4 paprika. I really should break this down to weights some day...it would multiply/divide better.

Hey, Rich - I don't mean to ask the obvious, but to do a 5-pound batch, would it be as simple as cutting these numbers clean in half? I have read that in reducing or expanding recipes, there are some situations when a straight-line multiplication(or division) of spices is not a good idea. it seems to me it would be fine to do so, though ~ so I am not sure, and truth be told it probably wouldn't matter too much.

Looking forward to trying this, using the traditional "simmering-garlic" technique!

Ron

Hey, Rich - I don't mean to ask the obvious, but to do a 5-pound batch, would it be as simple as cutting these numbers clean in half? I have read that in reducing or expanding recipes, there are some situations when a straight-line multiplication(or division) of spices is not a good idea. it seems to me it would be fine to do so, though ~ so I am not sure, and truth be told it probably wouldn't matter too much.

Looking forward to trying this, using the traditional "simmering-garlic" technique!

As I mentioned with weight measures it's alot more accurate. But a half/double prolly will be fine with the volumes. If ya got to a 4X batch or something..the inaccurte volume measurements can bite ya right in the kolbasz tho :lol:

Cool on the garlic simmer... might even mill it first and not have to mash it later.

It's been on my to do list for awhile. Might have to et my a## in gear here.

You'll have them- Wings game in 5 Min with Steve Yzerman's installation into the HOF ceremony. Must see TV for me :{)

Gooo STEVIE!


Geez thanks for digging this thread up and reminding me that we don't have hockey this year........:faint:I will have to try this again, my last attempt dried out too much for me.

>>>Cool on the garlic simmer... might even mill it first and not have to mash it later.<<<

that's a can-do ~ debating whether or not to do the same with onion (cooked always seems to work better than raw, at least in cabbage rolls and fatties).....

many, many thanks, rich - for the guidance and patience with this. i know that there are a million variations, but i want to pay homage to your heritage with this, since it's thanks to you (and your heritage) that we have so much knowledge and so many resources available to us....

more to come, as i proceed with the project ~