Some musings on a variety of subjects

ssorllih · Post by **ssorllih** » Thu Jan 19, 2012 16:19

All of the fruit tree wood is desirable for meat smoking.

Chuckwagon · Post by **Chuckwagon** » Fri Jan 20, 2012 03:42

Hey, hey, nuynai... you wrote:

Being of Polish decent, we have a food similar to Boudin. It's called Kiska.

You wouldn't happen to have a good, authentic, kiska recipe to share with the members of this humble outfit, would you?

Best Wishes,
Chuckwagon

Chuckwagon · Post by **Chuckwagon** » Fri Jan 20, 2012 08:26

Hey Rongway & Swallow,
Our buddy Seminole has a terrific recipe on this forum for "Hurka" - (Hungarian Blood Sausage). It's a winner. Check it out at this link: http://www.wedlinydomowe.com/sausage-recipes/hurka

Best Wishes,
Chuckwagon

nuynai · Post by **nuynai** » Fri Jan 20, 2012 13:21

Sorry CW. The recipe I use is from Rytek's book and that's probably copyrighted.

Dave Zac · Post by **Dave Zac** » Fri Jan 20, 2012 13:48

Kiska, also known as kaszanka or kishka, is a type of Polish sausage that is made with pork, beef blood and buckweat groats, then wrapped in a hog intestine. Kiska is not a smoked sausage; rather, it is slow-boiled to set the ingredients and congeal the blood until it has its characteristic dark brown color and slightly crumbly texture. Many types of sausage have the name "kishka," but Polish kiska or kishka is not the same as Jewish kishka or Hungarian kishka. What makes Polish kiska unique is the use of the blood and groats.

Kaszanka recipe right her on this site. Only question though...where in the world do I find blood? With slaughter season behind us, I have never even seen blood at my local grocer's that sells everything.

http://www.wedlinydomowe.com/sausage-recipes/kaszanka

nuynai · Post by **nuynai** » Fri Jan 20, 2012 13:57

Here in Buffalo, we're very fortunate, as we have a lot of good Mom and Pop butchers. No problem getting blood. You probably could order it from a butcher shop, if you pay in advance. May take some leg work but it's out there.

ssorllih · Post by **ssorllih** » Fri Jan 20, 2012 18:38

I have posted here that I often use cooked rice to push the last of the mince from the stuffing tube and use the resultant mix to form meat balls that I poach. Today I was making a new sausage recipe (more about that later) and had no cooked rice so I peeled and used a carrot. ( I stuff with my grinder) The resut was a lot of small pieces of carrot in the test patty. The taste was pleasing and I think that when next I make some sausage I may grate a carrot or two and add it to the mix. Has anyone done this or heard tell of it?

Bubba · Post by **Bubba** » Sat Jan 21, 2012 02:07

Hi Ross,

I have never used Carrot or Rice, here it is always bread (whole wheat) to get the last of the sausge meat through, and it works equally well for a sampler.

The Carrot and Rice idea sounds good though, I will have to try that.

ssorllih · Post by **ssorllih** » Sat Jan 21, 2012 02:26

When you use the cooked rice and mix a fair amount of meat with it and poach it it sinks in the pot at fist and floats when it is done. That works very well both for pushing the last mince out and for the meat balls. The shredded carrots I was thinking about as an ingredient is the sausage not as a by product at the end. Still need to push out the last.

Bubba · Post by **Bubba** » Sat Jan 21, 2012 02:31

Hi Ross,

Ok I miss-read your post. Carrot as an ingredient for sausage sounds an interesting combination.

I will search the net tomorrow to see if I can find something.

ssorllih · Post by **ssorllih** » Sat Jan 21, 2012 03:16

The patty I made for a taste test had little bits of carrot and it added a sweetness to the mix. It could be nice in a very spicy mix. Sweet helps to take some of the fire out of very spicy food thus the sweet and sour chutneys.

ssorllih · Post by **ssorllih** » Sat Jan 21, 2012 05:03

I have some cabinet making to do next week and I have found a retired tool and die maker that has set up a shop for sharpening working tools including meat grinder plates and knives. So I think that I shall send my grinder parts out for sharpening and get some other work done.

vagreys · Post by **vagreys** » Sat Jan 21, 2012 06:20

ssorllih wrote:...The resut was a lot of small pieces of carrot in the test patty. The taste was pleasing and I think that when next I make some sausage I may grate a carrot or two and add it to the mix. Has anyone done this or heard tell of it?

I've used it in pot-sticker filling and to make an asian-style sausage reminiscent of pot-stickers and steamed dumplings.

ssorllih · Post by **ssorllih** » Sat Jan 21, 2012 16:28

Perhaps I will try carrots and onions and sauted mushrooms in some chicken leg sausage. I can get chicken leg quarters for .59 USD per pound.

Some musings on a variety of subjects

Adding veggies to a sausage mince

Re: Adding veggies to a sausage mince