Overwhelmed - Try Krainerwurst

crustyo44 · Post by **crustyo44** » Tue Oct 01, 2013 21:33

Just the colour I like on the sausages I make!!! Never too much garlic, I sometimes treble the amount and I also chop/slice them and stew in a little water or stock until soft. Use the garlic water/stock as well.
Cheers,
Jan

el Ducko · Post by **el Ducko** » Tue Oct 01, 2013 23:45

Note to self:
Do Krainerwurst again, soon. It tastes great! Move it up on the list of favorites. ...and yeah, add the extra garlic. Hickory and garlic were meant for each other.

Oh. Yeah. Figure out the "skewer" instructions better, next time.
(...or forget about skewing. ...skewering. ...whatever.)

Duk the Impaler

sawhorseray · Post by **sawhorseray** » Wed Oct 02, 2013 04:49

So the recipe calls for fresh pork belly, correct? Not freshly smoked bacon from a belly, just regular old raw pork belly meat. The top-cut of bacon fat from a butt wouldn't work out fairly well if pork belly wasn't readily available and someone wanted to try this out? Like me?. Your sausage looks great Ducky! Would you double the amount of garlic when doing it again? So many questions. RAY

el Ducko · Post by **el Ducko** » Wed Oct 02, 2013 05:07

sawhorseray wrote:So the recipe calls for fresh pork belly, correct? Not freshly smoked bacon from a belly, just regular old raw pork belly meat. The top-cut of bacon fat from a butt wouldn't work out fairly well if pork belly wasn't readily available and someone wanted to try this out? Like me?. Your sausage looks great Ducky! Would you double the amount of garlic when doing it again? So many questions. RAY

Time for confession. I used what is sold as "bacon ends and pieces" for the pork belly. Seems like the top cut of bacon fat from a butt would work fine, although it may or may not be authentic either. (Hey, Ross, whataya think?) All I can say is it sure tastes good! ...but I may be subject to arrest in Slovenia for violating the recipe rules of whatever they call their Appellation d'Origine Contrôlée.

The recipe called for fresh garlic plus about as much powdered garlic. I "accidentally" more than doubled the fresh part. It was great! I'd do it again. ...very tasty.

Chuckwagon · Post by **Chuckwagon** » Wed Oct 02, 2013 05:32

Duckster, ol' pal...
You've made some great lookin' Krainerwurst there. Wish I could taste it. Nice color on it too. Looks very appetizing.
Did you say, "Winter in the 80's"?

Our high passes have ten inches of snow already!

Best Wishes,
Chuckwagon

Post by **redzed** » Wed Oct 02, 2013 06:40

Duck the sausage does look good indeed and I'm sure it tastes like a bit of Slovenia, despite the fact that you tortured it a bit with those wooden splinters. And we will keep the bacon thing a secret.

sawhorseray · Post by **sawhorseray** » Wed Oct 02, 2013 15:03

I've got a bag of hickory chips for the Pro 100, and porkbutt and tritip that I bought on sale in my freezer. It's all clear to me now! RAY

ssorllih · Post by **ssorllih** » Wed Oct 02, 2013 15:36

I insist that bacon is meat prepared by a distinct process and not a particular piece of the porcine anatomy. Before it becomes bacon it is fresh meat.

sawhorseray · Post by **sawhorseray** » Thu Oct 03, 2013 05:12

ssorllih wrote:I insist that bacon is meat prepared by a distinct process and not a particular piece of the porcine anatomy. Before it becomes bacon it is fresh meat.

I'm in complete agreement. Bacon isn't bacon until it's been cured and smoked, simple as that. RAY