Gulyás wrote:In Hungary the Gypsy Sausage was more like kiska. (kiszka?)

http://www.kolbaszfesztival.eu/20/ciganka

Isn't that a blood sausage? I like to think I would try anything once, but I am still a bit squeamish about a few things. To this day I have not tried the boudin noir.

Redzed, Thanks for all of the above, it is greatly appreciated. :wink: I have not been able to find out anything that would be useful to this query. As it seems to be a non standard formulation I will let it go. I did not have the Gypsy and wedding sausages to taste/compare at the same time so I am ...

Great looking sausage and smoke house, I think both are very well done!

... I still find it difficult to call anything that is not in a casing a sausage. To me it's a burger or a pattie or meatball or whatever. Must be my European upbringing or so. ... Uncured/fresh caseless/skinless sausage is common for breakfast in the States. I have had the same in Ireland and the ...

I would guess that red wine is traditional because the flavors or red wine work better with a red meat. That said Pinot Grigio is often used in salami, I have one in the fridge right now.

Great looking CB, nice work!

Just for kicks and giggles, if you ever want tender quick Morton's has a retail locator tool on their website, it helped me find it here in Phoenix.

http://www.mortonsalt.com/for-your-home/where-to-buy

Hi Scooter What kind of casing did you use? Natural hog casing will have a snap that most of us like, but I would not call it tough. I start soaking/flushing mine a day or so before I use them, they will eventually turn to a nice white color (instead of grayish white) I have bit into the collagen an...

I was looking at sheep and the edible collagen casings a few minutes ago for a similar project. I remember sheep being very delicate and a PITA, collagen does not sound appetizing... Still too hot here for any cold smoking, but I am getting anxious to do some. I did a bit more research on the Gypsy ...

Redzed the Kabanosy looks absolutly beautiful! Great colour & texture.

My dear wife tells me that lean in a strip of bacon tastes just like ham. Also that cured and smoked turkey thighs taste like ham and Damnit I like the taste of turkey without the cure and the smoke. ;-) I agree with your lovely wife, it does taste like ham to me to. Add the healthy fried pork fat ...

3 days of unnecessary drama...

Pages & pages of great lookin bacon, well done folks

I consider everything from Harbor Freight to be disposable, nothing wrong with that if it is a rarely used item. If I was spending good money I would want a good warranty, service and quality parts. Cabela's does have them on sale right now. Heavy use deserves a quality product. I got my tools from ...

Mr Gauthier is correct, many of the old traditional butchers stuffed Andouille into beef middles. (many now use pork) Now a days any sausage with a bit of cayenne and smoke is called Andouille. Johnsonville even has a package of 2 big hot dogs labeled Andouille.

Hi redzed, No rush on a recipe, its way too hot down here for anything but hot smoking or better yet to just eat salads. The sausage I had was on the bland side from my perspective, pork and garlic were the dominant flavours that I picked up on. maybe a very subtle hint of marjoram. It was pale pink...