After having made several successful batches of traditional Polish kielbasa (my wife`s family are Polish), I decided to investigate some sausage recipes that would reflect MY own Basque heritage. I have made a number of `Basque-style` dishes before, but never looked into the `tube-meats.` However, t...

Did you know that the growth of hair on yer' ol' upper lip can be spelled in either of two ways? Yep! Moustache or Mustache. It's a French word from the Italian "Mostaccio" . Thanks, CW. No, I did not know about the alternate spellings for the 'lip caterpillar.' Makes sense, I guess, if one is tran...

Here's a blast from the past- my lovely bride & me on our honeymoon cruise a scant 27 years ago. Still the love-of-my-life... http://img.photobucket.com/albums/v288/GuitarPix/cruise_83.jpg More recent: The 80's style 'stash has migrated south & turned grey.... :mrgreen: http://img.photobucket.com/al...

So I'm guessing that there's a plunger with a sealing gasket on the back end? I'm surprised that a kitchen sink puts out enough pressure to move that meat. I watched a couple of his videos and like his idea of pinching the links during the stuffing process to give himself a place to link rather tha...

I almost got a 5lb vert. stuffer, but heard about a guy who builds his own hydro-powered horiz. tube stuffers. I was intrigued enough to have him send me the plans & some of the machined parts that I'm unable to create, and built one from parts I located at the local hardware stores. The 'Kirby Cann...

Very nice, looks like I have a plan. Looks to be a lot more controlled than my other option which was a big ol' stockpot of beer and a propane burner. About how long does it take the liquid to come up to temp? I suppose that depends on the unit. My roaster holds about 2.5 gallons of water & takes a...

Hey Kevin, I love your idea of using a roaster as a poacher. I've got about 35 lbs of bratwurst I need to poach and think your method just may be the easy way to go without overcooking. About how long are you finding it takes to cook a sausage to 150ish? At 165-170° water temp, it'll reach the desi...

This was my first go at summer sausage. It seems as though on many forums, just about everyone has made SS so I figured its about time I crank out some. ;) I've a number of recipes collected, but since I have a bunch of AC Legg's mixes on-hand & time was short, I though I'd give the mix a try. Easie...

Kevin, The Billy Graham parkway is in Charlotte NC. ;) That is correct. I flew into Charlotte & headed south to Charleston. Guess I need to be more specific rather than the general 'neck o' the woods' reference. Had a great lunch at a roadside diner on the way where we partook on the aforementioned...

:roll: ....wanna catapult some of your Thai sausage over to the east Coast to Bubba's south? Hey bubba, I'd love to share 'em ,but at the rate these little guys are disappearing, I might have an ugly uprising if I ship some out.... :mrgreen: Plenty of good eats in your neck of the woods, though. My...

Very nice Kevin. Wow, I bet they are tasty! Do the Thai folks ever smoke these little things? I'm just curious. I really haven't made much chicken sausage at all. I have some in the deep freeze that I should be digging out. My last batch was bland. I believe I'll give your recipe a try and see how ...

I asked the family this past weekend what I could make 'sausage-wise' & the unanimous response was "Thai sausage!"-something I made a little over a month ago ( http://www.wedlinydomowe.pl/en/viewtopic.php?t=5166 ) and it was very well received. It's been my family's favorite 'sausage'-although my fa...

I've made the Deutsch-version "Rouladen" several times with decent results. Very rich, hearty meal but quite tasty on a cool, winter eve accompanied by some tangy red cabbage, nice dark bread & good dark beer. I'm not much of a pickle fan (dill is an herb I shy away from), but they seem to work well...

That all being said.....aren't you the least bit curious as to what horse 'tastes like'? ("Like chicken, only...different!) I personally have no desire no try it, but I'm also adverse to try other creatures as well. On the NO EAT list: dogs & cats, bears, possums, raccoons, rats & other vermin, squi...

Hey Kevin, when are you going to go "full time"? You're having way too much fun! :lol: I really like your smoker and can see evidence of some modifications. Nicely done. What kind of wood smoke are you using? Best Wishes, Chuckwagon CW, I've discovered it's not just FUN , but this stuff is addictin...