gypsy sausage

Discussion in 'Sausage' started by darwin101, Aug 9, 2014.

  1. darwin101

    darwin101 Meat Mopper

    Howdy,
    I purchased a few links of Kiełbasa cygańska from a local Polish grocery store and I thought it was very good.  (a bit of cayenne would be nice ) 
    [​IMG]  

    After doing a bit of searching I can not find a recipe, can anyone point me to a source or share one with us?  It reminds me of Wedding sausage, maybe a bit more coarse in texture.

    thanks  
     
  2. venture

    venture Smoking Guru OTBS Member

    New one on me?

    Spent some time on Google?

    Had trouble finding anything in a language I could understand.

    There must be some info out there somewhere.

    Good luck and good smoking.
     
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

  4. darwin101

    darwin101 Meat Mopper

    Google and Meat & Sausages were the first places I looked.  I also checked in the Marianski and Tytek Kutas books, no joy.  Google does show me retail sites and recipes using it so I know it is real.

    Not a big deal, I just don't like not being able to find the recipe. 
     
  5. timberjet

    timberjet Master of the Pit

  6. szynka

    szynka Fire Starter

    Darwin, I checked the 1963 Polish Compendium of official recipes and only found a recipe for Salami Cygańskie.  Kiełbasa cygańska that is sold today in Poland is essentially a version of Hungarian Kolbasz, where the main seasonings are garlic and paprika.  Make one and you can call it kiełbasa cygańska.  If you want a bit of heat use a hot variety of Hungarian paprika.
     
  7. darwin101

    darwin101 Meat Mopper

    Szynka,  Thanks for that.  [​IMG]

    I was starting to think that the Gypsy sausage might be regional or misnamed.  I will do a bit of research on the Hungarian Kolbasz when I get back home.

    Thanks
     
  8. szynka

    szynka Fire Starter

    I researched the ingredients used in a number of the commercially produced Polish gypsy sausages and learned that in many ways they are unique,  Some did not even contain paprika.  Others called any sausage with a blackish finish (probably by smoking with conifers), gypsy sausage.  Perhaps if you post on the Polish site of Wedliny Domowe, one of the experts there will guide you.   One thing I did note was that beef was used in some products.
     
    Last edited: Aug 10, 2014
  9. darwin101

    darwin101 Meat Mopper

    That was the first place I look for Polish recipes, but I never noticed they had a forum.  The one I purchased was a bit simple in flavour, mostly garlic with a hint of paprika and maybe marjoram.

    I do think this store is getting their sausages from the Chicago area.

    Thanks for your assistance, it is appreciated.
     

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