Trying a New Sausage

Discussion in 'Sausage' started by deejaydebi, Sep 9, 2007.

  1. deejaydebi

    deejaydebi Smoking Guru

    Tried a new sausage recipe last night. Ukranian Sausage.

    (fooled you huh it wasn't Italian - [​IMG] )

    My cousins husband is Ukranian and his Mom hasn't been feeling well so I thought maybe I could cheer her up. She a real grumpy lady and been giving them a hard run, I hope this is really Ukranian or I'll catch hell instead of making her happy. Wish me luck!

    I only changed one thing - I used basil instead of majoram and did 1-1/2 times the recipe. Smells really good. I have it smoking now.
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Sounds and look delicious Debi !!! What is this, the 149th different style of sausage you have made?
  3. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Looks like the beginning of another memorable smoking adventure. Sure sounds like a keeper to me Debi. Hope it turns out well.
  4. deejaydebi

    deejaydebi Smoking Guru

    LOL accord to my records this would be about 163. It's real garlicy!

    So much sausage so little time ....

    I did tell you I love to make sausages right? Been doing it since I was knee high to a holstein ... shoot who I am kidding I still knee high to most things! [​IMG]
  5. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Looks good & good luck with the sausage & the cousins, husbands mom.
  6. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Interesting recipe, Debi! PLease let us know if it charms the beast out of the lady! Really do not like to know of someone who is not well because of sadness.

    I have been keeping a whole bunch of frozen pork and will soon get busy on a sausage weekend. I have to make sausage for a benefit and for myself as well.

    While I do not have 163 types under my belt I have made quite a lot. From now on, though, with the exception of the benefit I do, I think I will stick to the lazy way and just do chubs for the smoker and the grill. Makes life a lot easier!

  7. deejaydebi

    deejaydebi Smoking Guru

    Monty - I used to do almost all chubs and patties until I got the Grizzley stuffer. It kind of makes it fun. One of the few things I can get Jessie involved in...

    "hey comeea, come crank da sausage machine while I twist da sausages!" [​IMG]
  8. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    Deb you never cease to amaze me. good luck with the ill family member
  9. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Actually, I sorta told a fib. I have been working on a mild Polish Rope Sausage which is stuffed into a 35 mm casing. Been close to perfecting the recipe which I will share when I feel it is right.

    Typically the rope sausage is dropped whole into the bottom of a pot full of the leavings from a boiled ham. Small red potatoes are added and just before the potatoes are ready the pot is stuffed with quartered cabbage.

    That is how I make Kapusta. (Ka poo stah)

    My grandfather Ross was Lithuanian and my French Canadian grandmother loved to cook for him. The rest of us benefitted greatly!

    Occasionally she would drop in carrots or parsnips for additional flavor as well as for more on the plate!

  10. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    If it has lots of garlic in it then I know I would like it! [​IMG]
  11. deejaydebi

    deejaydebi Smoking Guru

    Monty -

    I had some old farmers I grew up near, that made kapusta. I don't remember them making the sausage but I'm sure the did they even used ears and tails and hoaves for something. I believe they made it based on pig feet or ham hocks. They were Russian and in their 80's I think. Great cooks but I never asked what I was eatting - I just enjoyed it! Sometimes it's best not to know!

    I would be ever so greatful to share your Polish Rope sausage recipe!

    WV -
    One one my cats (Buddy the stray that adopted me last December) goes crazy when I make sausages. He loves sausages even the raw meat. Apparently he also really loves garlic because he was climing up my leg trying to get at it while I was mixing the meat. I gave him a small taste and he was like [​IMG] more more!

    He hangs around the smoker waiting for drippings of rubs and bits of meat like he's starving or something.

    Almost forgot the finished pictures. Can't eat it until tomoorow but it smells glorious!
  12. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Wow, a cat that loves garlic!!! My cat loves Doritos, lol. If the sausage tastes as good as they look, you done good!!
  13. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    As soon as I get the recipe tweaked I will share! If I can make me happy then I know you will all be happy!

  14. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    SIR MONTY ,waitin on that recipe .... this new sausage on your web page ?? it looks like a goodun [​IMG]
  15. deejaydebi

    deejaydebi Smoking Guru

    No Tim I just tried it - I got it from LenPoli. I think this is gonna be one I can really play with though. Seems like something between a kilbasa and a Italian sausage. I had this strange erge to add pistaschios to it and I have no idea why! If it's as good as it smells I'll post my modified recipe on my site.
  16. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Kewl , cause I tried to copy n paste this one ,but it won't let me ? must be something to do with copy right ?? [​IMG]
  17. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Hey Debi, the strange urge for pistaschios, thats proably what you added to the mix about 80 or 90 lifetimes ago. [​IMG] Your "soul" mind is always with you, it just pops out at times. Run with it! Your on a roll. [​IMG] Terry
  18. deejaydebi

    deejaydebi Smoking Guru

    Tim -I had that problem too. Must be something to protect the file. I had to play with it for awhile before I figured out how to save the damn thing! You can find it in your C:\Documents and Settings\yourname\Local Settings\Temporary Internet Files if your using Windows but you can't copy and paste the thing it's protected.

    Terry - I was thinking maybe some Italian relative that has long since passed on was telling me something. I know they used pistaschios in sausage back in Roman times.
  19. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member


    Had to do that many, many times myself!...I mean...Hey!...If I wanna get something...I'm gonna GET it!!...Ya know?...[​IMG]...

    Always having to do that kinda thing for the better half too!...

    BTW...I've GOTTA have my garlic!...Like a famous Cajun once said:

    ...Wha's dat you said?...Cook widdout garlic?!?...It can't be did!...

    Man...You took away my on-i-on and garlic, I can't cook some at all any!...I gar-onn teee!...

    Cook widdout garlic?...Dat's 'bout the worst ting I never heard before a'gin in mah whole life!...

    ...And dat's fo' true...I gar-onn-teee!...

    [EDIT 0426 hrs. ED]
    Debi...I just now saved the .pdf file by clicking 'File' button in the menu then clicked 'Save As' and placed it in the folder here that I have your files in!...
    I wonder if the prob you had was with your Firewall?...I use ZoneAlarm Pro here...
    [END EDIT]

    Until later...
  20. richtee

    richtee Smoking Guru OTBS Member

    Interesting...poach first, then smoke? Never heard of that before. You do any other sausages in that way, Debi?

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