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Post by OLKoot on Apr 19, 2009 3:19:54 GMT 12.75
Another weekend has started and out in the smoker is a batch of a different style khielbasa called Krakowska......Should be done about 10 tonight.....Will let you know tomorrow how successful it will be as I'm bringing in the family for a feast.....The khielbasa I made before did not survive the day......It was all gobbled up..... ;D ;D
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Post by Snake Eyes on Apr 19, 2009 19:23:10 GMT 12.75
Koot, What is the difference in the two? ? I am sure it will be fine and the family will leave no scraps. snake-eyes
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Post by OLKoot on Apr 20, 2009 5:39:10 GMT 12.75
Snake, the regular stuff is about 1 1/4 inche in diameter and is eaten as a breakfast sausage......Polish Easter breakfast consists of hard boiled eggs and regular khielbasa......The Khielbasa is great with a dab of good mommas old fashioned horse radish, where she would cry during the processing.....There are 100's of Khielbasa's each identified by region and town......Ours would be concidered from Warsaw...... Krakowska comes from Krakow, and is about 3 " in diameter ....Its chunkier, and some different herbs and spices.....We could tell what they are,but then we'd have to kill yah.....This is a Stupnicki family secret.....Its used primarily as a late supper or as slicing sausage for sandwichs.....We heavily smoked both sausages, while others may smoke it less according to taste....For me its all stuff yah nibble on ALL DAY LONG!!!. Fresh khielbasa is NOT smoked, but prepared like a New England Boiled Diner...... Just remember Hillshire Farms is NOT KHIELBASA and that their are many different styles as I mentioned before.....
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