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.Gulyás wrote:In Hungary the Gypsy Sausage was more like kiska. (kiszka?)
http://www.kolbaszfesztival.eu/20/ciganka
Search found 64 matches
- Sat Aug 30, 2014 22:39
- Forum: Sausages
- Topic: Kiełbasa cygańska or Gypsy Sausage
- Replies: 16
- Views: 17335
- Sat Aug 30, 2014 20:55
- Forum: Sausages
- Topic: Kiełbasa cygańska or Gypsy Sausage
- Replies: 16
- Views: 17335
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 ...
- Fri Aug 29, 2014 04:02
- Forum: Dry Cured Meats and Sausages
- Topic: How long to dry Krakowska?
- Replies: 17
- Views: 18557
- Wed Aug 27, 2014 17:05
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 163589
... 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 ...
- Wed Aug 27, 2014 16:18
- Forum: Dry Cured Meats and Sausages
- Topic: Wine in salami? Why not sweet?
- Replies: 12
- Views: 15100
- Mon Aug 25, 2014 22:43
- Forum: Smoked pork products
- Topic: Dry cured Canadian bacon
- Replies: 14
- Views: 15887
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
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
- Mon Aug 25, 2014 22:03
- Forum: For beginners
- Topic: Question about Polish Sausage Keilbasa
- Replies: 9
- Views: 7062
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...
- Mon Aug 25, 2014 21:53
- Forum: Sausages
- Topic: Halusia's Kabanosy
- Replies: 20
- Views: 23546
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 ...
- Mon Aug 25, 2014 01:19
- Forum: Sausages
- Topic: Halusia's Kabanosy
- Replies: 20
- Views: 23546
- Sun Aug 24, 2014 22:28
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 181594
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 ...
- Sun Aug 24, 2014 22:25
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 196294
- Sun Aug 24, 2014 02:20
- Forum: Smoked pork products
- Topic: [USA] Makin' Bacon
- Replies: 137
- Views: 181594
- Wed Aug 20, 2014 02:30
- Forum: Hardware
- Topic: need help buying a grinder and dont know what to get
- Replies: 23
- Views: 28667
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 ...
- Fri Aug 15, 2014 03:39
- Forum: Sausages
- Topic: Beef Middles (60/65mm) Capacity
- Replies: 16
- Views: 11346
- Thu Aug 14, 2014 04:11
- Forum: Sausages
- Topic: Kiełbasa cygańska or Gypsy Sausage
- Replies: 16
- Views: 17335
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...