On Saturday, July 1, 2017 at 8:46:52 AM UTC-10, Ed Pawlowski wrote:
> Fresh Kielbasa
>
> Makes 5 pounds
>
> Everyone in Eastern Europe seems to have a variation on this sausage.
> Poland is most famous for their version, but I think this Lithuanian
> recipe from Bill Daileda of Saint Casmirs will keep all of Eastern
> Europe happy. It is the best that I have come across.
>
> Ingredients:
>
> 1 ½ tablespoons salt
> ½ tablespoon ground allspice
> ¼ teaspoon garlic powder
> ½ teaspoon freshly ground black pepper
> ½ teaspoon MSG (optional)
>
> 1 pound beef chuck, cut into large pieces
> 4 pounds pork butt, cut into large pieces
> 1 ¼ pounds fresh pork fatback cut into large pieces
>
> 1/2 cup cold water
> Sausage casings, about 14 feet, 1 inch in diameter
>
> Mix all the spices in a small jar. Shake well to mix them.
>
> Grind the meats and the fatback coarsely in a meat grinder or food
> processor. Place the mixture in a bowl. Add the seasonings and mix
> thoroughly through the meat. Mix in the cold water, which will make the
> meat easier to stuff.
>
> Stuff the mixture into casings
>
> From: Frugal Gourmet €œOn Our Immigrant Ancestors€�
>
>
>
> Smoked Kielbasa
>
> This is Bill Daileda's version of smoked sausage, and it is a bit closer
> to what most Americans know as Polish sausage. It is Lithuanian in
> origin, however, and not as fatty as that stuff you get from the
> supermarket.
>
> Ingredients:
>
> 1/2 teaspoon MSG (optional)
> 1/2 teaspoon mustard seeds
> 3/4 tablespoon curing salt(made by Morton's and available in specialty
> shops or supermarkets)
> 1 /2 tablespoons salt
> 1 teaspoon freshly ground black pepper
> 1/2 tablespoon ground allspice
> 1/2 cup cold water
> 1/2 teaspoon garlic powder
>
> 4 pounds pork butt, coarsely ground
> 1 pound beef, coarsely ground
>
>
> To prepare, follow the directions for the fresh kielbasa, but then tie
> the stuffed casings into rings and smoke them.
>
>
>
> Romanian Sausages
> Mititei
> Makes 12 sausages
>
> Pearl Mailath, a Romanian friend in Indiana, invited us into her home
> for a real Romanian meal. This was before Romania erupted into what we
> hope will be independence. As she cooked these delicious sausages, we
> talked politics. I think the discussion made the sausages taste even
> better. These are great cooked on the outdoor grill.
>
> Ingredients:
> 4 5 cloves garlic, peeled
> 1 1/2 teaspoons salt
> 1/4 cup water 1 teaspoon freshly ground black pepper
> 1/2 teaspoon dried thyme, whole
> 1 teaspoon baking soda
> 1/2 teaspoon dried basil
> 1/2 cup Beef Stock or use canned
>
> 2/3 pound coarsely ground pork
> 1 pound ground chuck
>
> Crush the garlic well in the water, using a fork. Stir in the meat,
> baking soda, seasonings, and garlic puree together. Add Beef Stock and
> mix well.
>
> For each sausage, take 1/3 cup of the meat mixture, and roll between the
> palms of your hands into a sausage shape about 4 inches long. Place
> sausages side by side in a container and cover. Refrigerate overnight so
> the flavors can blend.
>
> These are excellent on the grill. They may also be broiled or baked in
> the oven.
>
> Broil the sausages about 3 minutes per side until cooked through and
> browned.
>
> HINT: WHEN HAND ROLLING SAUSAGES or meatballs of any kind, keep a small
> bowl of water near you so that you can keep your hands a bit wet. This
> way, the meat will not stick to your hands.
>
> From: The Frugal Gourmet €œOur Immigrant Ancestors€�
>
> Italian Sausage with Lemon
>
> Makes a little over 2 pounds
>
> Lemon is just great with pork, and this sausage with lemon is
> delightful. It is not heavy but rather very refreshing.
>
> 2 pounds pork butt, coarsely ground
> 1/4 pound pork fat, coarsely ground
> 1 tablespoon freshly ground fennel seed
> 1 tablespoon dried parsley
> 3 cloves garlic, crushed
> 1 teaspoon salt
> 4 tablespoons dry white wine
> 2 tablespoons freshly grated lemon peel
>
> Mix all the ingredients together.
>
> Let stand for 1 hour and mix again. Stuff into casings.
>
>
>
> Italian Sausage, Sicilian Style
>
> Makes 2 pounds
>
> This will be better than any sausage you can find in a market, except
> perhaps Fretta Brothers in New Jersey and Esposito's in Philadelphia.
> Well, there are some fine companies in Seattle also, Fresh made sausage,
> homemade, is a forgotten thing in our culture and I think that is a shame..
>
> 2 pounds lean pork butt, coarsely ground
> 1/4 pound pork fat, coarsely ground
> 1 tablespoon coarsely ground fennel seed
> 2 bay leaves, crushed
> 1 tablespoon dried parsley
> 3 cloves garlic, crushed
> 1/8 teaspoon dried hot red pepper flakes
> 1 teaspoon of salt
> 1/4 teaspoon ground black pepper
> 4 tablespoons dry white wine
>
> Mix all the ingredients together. Let stand one hour.
>
> Mix again and stuff into casings.
>
> Another variation is to omit the parsley and white wine, but add 1/2 cup
> of red wine.
>
>
> Source: The Frugal Gourmet Cooks Italian
>
>
>
> Italian Sausage With Parsley And Cheese
>
> Makes a little over 2 pounds
>
> This is a bit lighter than the sausages with red pepper flakes and I
> think this is a perfect sausage for a nice dinner with friends.
>
> 2 pounds pork butt, coarsely ground
> 1/4 pound pork fat, coarsely ground
> 3 tablespoons chopped fresh parsley
> 3 cloves garlic, crushed
> 1 teaspoon salt
> 1/4 teaspoon freshly ground black pepper
> 4 tablespoons dry white wine
> 1/2 cup freshly grated Parmesan cheese
>
> Put all the ingredients together, and mix them well. Let rest an hour
> and mix again. Stuff into casings.
>
> Source: The Frugal Gourmet Cooks Italian
>
>
> Italian Cheese and Red Wine Sausage
>
> You will enjoy this variation on the plain Italian pork sausage. The
> addition of cheese and wine raises this sausage to dinner table
> conversation.
>
> Ingredients:
> 4 pounds boneless pork, shoulder or butt
> 1 tablespoon coarse ground fennel seed
> 2 bay leaves, crushed
> 3 tablespoons chopped parsley
> 5 garlic cloves, crushed
> 1/2 teaspoon dried red pepper flakes
> 3 teaspoons salt
> 1 teaspoon freshly ground black pepper
> 1 cup grated Parmesan or Romano cheese
> 3/4 Cup dry red wine
> 4 yards sausage casings
> Olive oil for cooking
>
> Grind the meat using the coarse blade.
>
> Mix all ingredients to¬gether and allow the mixture to sit for 1 hour
> before stuffing into casings.
>
> To cook, place in a frying pan with a tiny bit of olive oil and just
> enough water to cover the bottom of the pan. Cover and cook until the
> water evap¬orates. Then, continue to brown, turning once.
>
> Use throughout the book where Italian sausages are called for.
>
> Makes 4 pounds.
>
> Source: The Frugal Gourmet Cooks with Wine
>
> Homemade Pork Sausage
> Ingredients:
>
> One 5 pound Boston butt or meat scraps when you butcher hogs
> 2 tablespoons minced garlic
> 3 cups finely chopped onion
> Salt to taste
> Ground cayenne pepper to taste
> 1 1/2 cups finely chopped green onions
> 1 tablespoon dried mint or other seasonings to taste
>
>
> Using a meat grinder, finely grind together the meat and the fat into a
> large bowl.
>
> Mix in the onions, green onions, garlic, salt, pepper, mint, and any
> other seasonings you would like to use. Using the mixing spoons Mother
> Nature gave you, your hands, mix all the ingredients together.
>
> I usually fry a patty to test for seasonings and because by that time
> I'm hungry. Then pass the mixture through the meat grinder again to mix
> very well.
>
> You can freeze this in patties with waxed paper in between or stuff into
> casings.
>
> Source: Justin Wilsons €œHomegrown Louisiana Cookin€�
>
>
> Boudin
> Ingredients:
> 2 1/2 pounds pork butt, cut into 1 inch cubes
> 1 pound pork liver, rinsed in cool water
> 2 quarts water
> 1 cup coarsely chopped onions
> 1/2 cup coarsely chopped bell peppers
> 1/2 cup coarsely chopped celery
> 41/4 teaspoons salt
> 21/2 teaspoons cayenne
> 11/2 teaspoons freshly ground black pepper
> 1 cup chopped parsley
> 1 cup chopped green onions, green parts only
> 6 cups cooked medium grain white rice
>
> A popular sausage made with bits of pork, fluffy white rice, and
> seasonings is the breakfast choice in Acadiana. Wrapped in a paper
> napkin or tucked into a slice of bread and washed down with a cup of
> dark coffee, it carries you through the morning.
>
> Its not necessary to stuff the sausage into casings. You can plunk a
> heaping spoonful of the mixture on a thick slice of Home Style French
> Bread (page 286) or any bread for that matter, not just for breakfast,
> but any time. I like to drizzle some Steen's 100 % Pure Cane Syrup on it
> too. The mark of a good boudin is lots of chopped parsley and green onions.
>
> 1. Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon
> of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black
> pepper in a large heavy pot. Bring to a boil over high heat. Reduce the
> heat and simmer for about 11/2 hours, or until the pork and liver are
> tender. Remove from the heat and drain, reserving 11/2 cups of the broth.
>
> 2. Grind the pork and liver together with 1/2 cup of the parsley and 1/2
> cup of the green onions in a meat grinder fitted with a 1/4 inch die.
> Or, put the pork and liver together with 1/2 cup of the parsley and 1/4
> CUP of the green onions in a food processor fitted with a metal blade
> and pulse several times to coarsely grind the mixture. It should not be
> pureed into a paste.
>
> 3. Transfer to a large mixing bowl. Add the rice, the remaining salt,
> cayenne, black pepper, parsley, and green onion and mix well. Add the
> broth, 1/2 cup at a time and mix thoroughly
>
> 4. Either stuff the mixture into prepared 1 1/2 inch diameter casings
> and make 3 inch links.
>
> 5. Serve warm. The sausage can be reheated in a 325° oven.
>
>
> Andouille Sausage
>
>
> Andouille, Louisiana's famous sausage, is used in gumbos, jambalayas,
> and dressings. It gives pizzazz to any dish. Andouille is a smoked
> sausage; if you don't have a smoker, use a kettle grill. I use both
> garlic powder and fresh garlic to intensify the flavor.
>
> 1 boneless pork butt, cut into 1 inch cubes (about 5 pounds)
> 2 teaspoons freshly ground black pepper
> 1/2 cup Rustic Rub
> 1 teaspoon ground cumin
> 1 1/2 teaspoons chili powder
> 1 1/2 teaspoons crushed red pepper
> 1/4 cup paprika
> 2 teaspoons garlic powder
> 1 1/2 teaspoons file powder
> 1/4 cup chopped garlic
>
> 1. Put the pork and the rest of the ingredients in a large bowl, tossing
> to coat the meat evenly. Cover and refrigerate for at least 24 hours.
>
> 2. Remove from the refrigerator and put the mixture through a meat
> grinder using a 1/2 inch die. Or, coarsely grind the meat in a food
> processor fitted with the metal blade.
>
> 3. Stuff the mixture into the prepared 11/2 inch diameter casings, each
> piece about 10 inches long. It can be frozen indefinitely.
>
> About 5 pounds
>
> Source: Emeril Lagasse €œLouisiana Real & Rustic€�
>
>
>
> Fred's Andouille Sausage
>
> Ingredients:
> 1 1/2 yds large sausage casing (about 2-3; wide)
> 4 pounds lean fresh pork
> 2 pounds pork fat
> 3 1/3 tablespoons garlic cloves - finely minced
> 2 tablespoons salt - NOT iodized
> 1 tablespoon black pepper - freshly ground
> 1 teaspoon cayenne
> 1 teaspoon chili powder
> 1/2 teaspoon mace
> 1/2 teaspoon allspice
> 1 tablespoon thyme - minced
> 1 tablespoon marjoram - minced
> 1 tablespoon paprika
> 1/4 teaspoon bay leaf - ground
> 1/4 teaspoon sage
> 5 teaspoons liquid hickory smoke
>
> Andouille was a great favorite in nineteenth-century New Orleans. This
> thick Cajun sausage is made with lean pork and pork fat and lots of
> garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful
> appetizer. It is also used in a superb oyster and Andouille gumbo
> popular in Laplace, a Cajun town about 30 miles from New Orleans that
> calls itself the Andouille Capital of the World.
>
> Cut the meat and fat into chunks about 1/2 inch across and pass once
> through the coarse blade of the meat grinder. Combine the pork with the
> remaining ingredients in a large bowl and mix well with a wooden spoon.
>
> Cut the casings into 26 inch lengths and stuff as follows: Tie a knot
> in each piece of casing about 2 inches from one end. Fit the open end
> over the tip of the sausage stuffer and slide it to about 1 inch from
> the wide end. Push the rest of the casing onto the stuffer until the
> top touches the knot
>
> Age at least overnight, then smoke for several hours using pecan,
> hickory or ash. Throw anything sweet, such as cane sugar or syrup, raw
> sugar, molasses, sugar cane or brown sugar on the wood before lighting.
>
> To cook, slice the Andouille 1/2 inch thick and grill in a hot skillet
> with no water for about 12 minutes on each side, until brown and crisp
> at the edges.
>
> Yieldabout 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
>
> Source: Cajun Fred
> Hope this helps.
> Lloyd
>
> BOCK WURST
>
> "This is Charlie's favorite sausage. It's good real class."
>
> Ingredients:
> 5 pounds coarse ground pork (Boston butt or shoulder), fat trimmed
> 1 teaspoon MSG
> 1 7/8 teaspoons ground thyme
> 1 2/3 tablespoons ground nutmeg
> 4 teaspoons salt (canning, non iodized)
> 2 eggs
> 3/4 cup milk
> 2 1/2 inch diameter fresh bunch parsley
> 1 7/8 teaspoons white pepper
> 3 large green onions with tops
> 1 1/2 teaspoons sugar
> 1/2 small onion
>
> After the meat course grinding step, grind the parsley, green onions,
> and onion. Run a little meat afterwards to retrieve all of the green
> seasonings. Whip the eggs and mix with milk along with the ground onions
> and parsley. Mix with the coarse ground pork. Grind over hamburger
> plate. Link in 31 to 34 mm casings. See stuffing and linking.
>
>
>
>
> Sweet Italian Sausage with Wine
>
> €œGreat for any dish calling for Italian sausage!€�
>
> Ingredients:
> 5 pounds coarse ground pork (Boston buff, pork roast, or pork shoulder),
> deboned and fat trimmed
> 2 1/2 Tablespoons ground fennel
> 1 1/2 tsp. ground oregano
> 1 1/4 tsp. garlic (powder or granule)
> 1/4 teaspoon sugar
> 1 1/2 tablespoons non iodized salt (canning salt)
> 1/2 teaspoon MSG
> 1 cup red wine
> 4 teaspoons black pepper
>
> Mix dry ingredients in the water or wine, then mix thoroughly with
> coarse ground pork.
>
> Grind over a hamburger plate (1/8 inch holes).
>
> Package in plastic bags or stuff into 31 to 34 mm pork casing. See
> stuffing and linking.
>
>
>
> BOUDIN'BLANC
>
> "Brightly flavored white New Orleans style sausage!
>
> Ingredients:
>
> 2 1/2 pounds coarse ground pork butt or roast
> 1 1/2 cups bread crumbs, soaked in milk
> 2 1/2 pounds ground chicken
> 2 eggs
> 2 1/2 teaspoons non iodized salt
> 1/4 bunch fresh parsley, chopped
> 2 1/2 tablespoons white pepper
> 3/8 teaspoon nutmeg
> 2 1/2 cups sautéed onions
> 1/8 teaspoon cloves
> 4 tablespoons butter
> 1/8 teaspoon cinnamon
> 2 1/2 cups warm milk
> 1/4 teaspoon ginger
>
>
> Melt butter; sauté and brown onions.
>
> Soak breadcrumbs in warm milk. Mix eggs, nutmeg, cloves, cinnamon, and
> ginger.
>
> Mix onions, soaked bread crumbs, and parsley with meats thoroughly.
>
> Grind over hamburger plate (1/8 inch holes). Stuff into 31 to 34 mm hog
> casings.
>
>
>
> Fresh Pork Sausage
>
> Ingredients for 10 lbs.
>
> 5 tbsp. salt
> 1 tbsp. ground white pepper
> 2 tbsp. rubbed sage
> 1 tsp ginger
> 1 tbsp. nutmeg
> 1 tbsp. thyme
> 1 tbsp. ground hot red pepper
> 1 pint ice water (optional)
>
> You can make an excellent breakfast sausage using 100% pork butts. This
> product is of such high quality that it is never seen in a meat market
> and can only be had by making it yourself. You can also make a breakfast
> sausage of 50% pork butts and 50% pork trimming and you would still have
> a sausage of high quality. All the pork used to manufacture sausage must
> be chilled from 32-35 degrees F. without fail. Be sure that all the meat
> is free of blood clots, sinews, bone, skin, glands, etc.
>
> Grinding & Mixing Grind all the meat through a 3/16" grinder plate and
> place in mixer. Add all the ingredients and mix well until all the
> spices are evenly distributed.
>
> Stuffing Pork sausage may be stuffed into 28-30 mm hog casings or 22-24
> mm lamb casings. Pork sausage also may be stuffed into a cloth bag or a
> 3 1/2 by 24" fibrous casing. It is very important that pork sausage not
> be allowed to remain at room temperature any longer than necessary.
> Place in cooler as soon as possible. Pork sausage should be allowed to
> chill and dry in 28-32 degree cooler.
>
>
> Veal Bockwurst
>
> Ingredients for 25 lbs. Ingredients for 10 lbs.
>
> 1 quart of whole milk 1 pint whole milk
> 8 ozs. salt 6 tbsp. salt
> 2 ozs. powdered dextrose 2 tbsp. powdered dextrose
> 1/4 oz. mace 1 tbsp. mace
> 1/2 oz. ground celery 1 tbsp. ground celery
> 1 oz. onion powder 4 tbsp. onion powder
> 1 oz. ground white pepper 1 tbsp. ground white pepper
> 1 bunch fresh chopped chives or green onions 6 pcs. chives or green
> onions chopped
> 1/4 oz. chopped parsley 6 pcs. chopped parsley
> 1/4 oz. grated lemon peel 1 piece grated lemon peel
> 6 fresh whole eggs 3 fresh whole eggs
> 7 1/2 lbs. boneless veal 3 lbs. boneless veal
> 12 1/2 lbs. lean pork shoulder 5 lbs. lean pork shoulder
> 5 lbs. regular pork trimmings 2 lbs. pork trimmings
>
>
> Grinding Grind all the meat through a 3/8 grinder plate, adding all the
> ingredients, and mixing well until all ingredients are evenly distributed..
>
> Stuffing And Cooking Bockwurst is to be stuffed into a lamb casing 24/26
> mm in size and made in links 4-6 inches long; then hung on clean
> smokesticks. (Do not use a smokestick that can stain the casings, as
> bockwurst is a white sausage.)
>
> Sausage should be placed into the cooker or water and cooked until the
> internal temperature reaches 152 degrees F. (Be sure the water
> temperature is not above 165 degrees F.) Place cooked sausage under
> shower for about 10 minutes to reduce internal temperature to 110
> degrees F. and remove to cooler overnight.
>
> This sausage also can be frozen and cooked as it is needed. Bockwurst
> also is made as a very fine-textured sausage (emulsified) is the Western
> New York area. It is very popular at Easter time and also under the name
> of "white hot dogs." I hope this recipe is what you want and I hope you
> enjoy.
>
>
>
>
> Irish Sausage
> Ingredients:
>
> 5 lbs. coarse-ground pork butt
> 3 tsp. thyme
> 5 cups bread crumbs
> 3 tsp. basil
> 4 eggs, lightly beaten
> 3 tsp. rosemary
> 8 cloves garlic, pressed
> 3 tsp. marjoram
> 1 tbsp. salt 3 tsp. black pepper
> 2 cups water
>
> Combine all ingredients, mix well, and stuff into sheep casings. Fry in
> butter or oil.
>
>
>
> Chicken Liver And Pork Sausage
>
> Mix follows:
>
> 1 lb pork (I chop rather than mince in order to keep juices in the meat,
> and I keep the French tradition of using fatty pork, I'd say at least
> 30% fat, the livers need it anyway)
>
> 1 lb chopped chicken livers
> 1 large clove garlic finely pressed and chopped (minced)
> 1 level tablespoon measure of salt
> 1 level teaspoon measure of black pepper c.
> 1/2 a nutmeg "nut" finely grated (sounds a lot, but it needs it)
>
>
> The mix is very liquid, but the sausages firm up beautifully as the
> chopped livers solidify with the heat. The recipe is loosely based on
> Elizabeth David's ragu sauce (from Bologna) which features nutmeg and
> chicken livers.
>
>
> Garlic Kielbasa
> Ingredients:
> 4 ts Coarse (kosher) salt
> 1 3/4 ts Ground black pepper
> 3 tb Sweet Hungarian paprika
> 1 ts Dried marjoram, crumbled
> 1/2 ts Dried savory, crumbled
> 2 ts Finely minced garlic
> 10 oz Trimmed beef shin, cut into 1/2" dice and chilled
> 16 oz Fresh pork fat, cut into 1/2" dice and chilled
> 1/3 c Ice water
> 1 1/4 lb Lean, trimmed pork, cut into 1" dice and chilled
>
> 1. Mix together in a small bowl the salt, pepper, paprika, marjoram,
> savory, and garlic.
>
> 2. In the container of a food processor combine the beef, half the pork
> fat, half the ice water, and half the mixed seasonings (see step 1) and
> process to a very fine grind.Scrape into a mixing bowl.
>
> 3. In a bowl combine the remaining seasonings, the pork, remaining pork
> fat, and remaining water. Process half of the mixture at a time to a
> coarse grind and add to the beef. Mix together very thoroughly,
> cover,and chill for 24 hours.
>
> 4. Stuff the sausage into casings,tying links for 10 to 30 " long,
> depending upon your preference. Both sizes (and everything in between)
> are considered traditional. Hang the sausages in a cool, airy place for
> several hours at least, or until the skin is smooth, dry, and crackly.
> If it's too hot or humid to hang the sausages, refrigerate them,
> uncovered, for at least 12 hours. To store, refrigerate for up to 3
> days, or freeze for longer keeping.
>
> To Cook: Place one or more sausages in a large skillet with water to
> come halfway up them. Bring to a simmer and cook for about 8 minutes,
> then turn and cook for about 8 minutes on the other side. Pour off the
> water, prick the sausages, and cook them over moderate heat until
> browned on both sides.
>
> Makes about 2-3/4 pounds
>
>
> June Meyer's Authentic Hungarian Sausage (Kolbasz)
>
> 10 lbs. coarse ground pork butt or pork shoulder
> 1/3 cup imported mild Hungarian Paprika.
> 1/4 cup salt
> 2 heaping TBS. ground Allspice
> 5 or 6 garlic cloves
> 2 cups water
>
> Bring water to boil, add peeled cloves of garlic and simmer 20 minutes.
>
> Fish out cloves of garlic and mash them with a little water.
>
> Add this to remaining water and mix all of the garlic water into the
> meat mix. Mix everything together well.
>
> Keep the meat mix cool. If you stuff the mix into casings, let the
> sausages hang for a day in at least 20 degrees. Smoke sausage according
> to your smoker instructions.
>
> If you are not going to stuff into casings, form into patties, wrap and
> freeze.
>
>
>
> Polish Kielbasa
> Ingredients:
> 6 Ft 2-1/2" diameter hog casings
> 3 lb Lean pork butt, cubed
> 1 lb Lean beef chuck, cubed
> 1/2 lb Veal, cubed
> 1/2 lb Pork fat, cubed
> 2 1/2 ts Salt, or to taste
> 3 ts Finely ground black pepper
> 2 ts Ground marjoram
> 2 ts Ground summer savory
> 1/2 ts Ground allspice
> 3 Cloves garlic, finely minced
> 2 tb Sweet paprika
>
> "Recipes for this sausage are so variable that what passes for kielbasa
> in one area might be regarded as not authentic in another. The
> ingredients and pronunciation of kielbasa are as variable as are the
> vagaries of the spring weather, the time of year when kielbasa is
> traditionally made. This version uses pork, beef, and veal and makes
> five lb"
>
> 1. Prepare the casings.
>
> 2. Grind the meats and fat together through
> the coarse disk.
>
> 3. Mix the remaining ingredients with the meat.
>
> 4. Stuff the casings and leave the sausage in long links. Lengths of
> eighteen inches to two feet are traditional.
>
> 5. Allow the sausage to dry in a cool place for three or four hours or
> refrigerate for twenty-four hours uncovered.
>
> 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These
> sausages are also excellent grilled over a charcoal fire and eaten in a
> Kaiser roll, lathered with a spicy brown mustard.
>
>
>
> Lithuanian Kielbasa
>
> To 5 pounds coarsely ground pork butts add:
>
> 1 heaping teaspoon pulverized whole mustard seeds,
> 1 heaping teaspoon whole allspice and
> 1/2 teaspoon whole black peppercorns.
> Add 1/2 large onion
> and 1 large clove garlic, finely minced;
> 1/4 cup salt; and
> 1/2 cup water.
>
> Mix thoroughly, and stuff into casings. Poach or boil for 20 minutes.
>
> Makes 6-8 servings.
>
> This recipe is from Domesticity: A Gastronomic Interpretation of Love
> by Bob Shacochis, copyright 1994 ISBN 0-684-19642-5
>
>
>
> Desros Lithuanian Sausage
> Serves 30
>
> 10 pounds pork shoulders
> 2 pounds onions
> 1 tablespoon pepper
> 1 tablespoon allspice
> 2 ounces Salt
> 1 pint water
>
> 1. Finely dice the onions and saute in a light butter substitute like
> Whirl.
>
> 2. Cool and grind the meat in a 3/8 grinding plate.
>
> 3. Mix all the ingredients in the water and add to the ground pork.
>
> 4 Stuff into a 36/38mm hog skin and let the sausage stand overnight in
> the cooler.
>
> 5.Cook to order.
>
> Nutrition (per serving): 238 calories
> Saturated fat 4 g
> Total Fat 12 g (45% of calories)
> Protein 30 g (50% of calories)
> Carbohydrates 3 g (5% of calories)
> Cholesterol 101 mg Sodium 849 mg
> Fiber 0 g Iron 2 mg
> Vitamin A 11 IU Vitamin C 3 mg
>
> This recipe was supplied by A Proud Lithuanian Lady Marta Atkocaitis of
> Chicago Il
>
>
> Polish Sausage
>
> Yield: 1 servings
>
> 2 lb Pork butt or shoulder
> 2 Ts Salt
> Black pepper to taste
> 1 1/2 ts Sugar
> 1/2 Ts Dried thyme
> 1/4 Ts Dried basil
> 1/4 Ts Garlic powder
> 1/4 Ts Mustard seeds
> 1/2 Ts Dried marjoram
> 1/3 c Plus 1 tsp ice-cold water
>
> Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through
> a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be
> about 1:3 if you can.
>
> Put pork in a large stainless or ceramic crock or bowl.
>
> Mix the dry spices in a small bowl. Using your hands, toss the meat
> while adding the spices a small amount at a time. When half the spices
> are in, add half the ice water. Mix keeping the meat as loose as possible..
>
> Add remaining spices & water as above. At this point you may fry a small
> patty of the meat to test for seasonings. Adjust if necessary.
> Refrigerate the sausage mix overnight. You may check for seasonings
> again the next day (but be careful! You'll be tempted to fry it all
> right then and eat it up!) Stuff the mix into about 5' of rinsed
> casings, tying off about 8" lengths.
>
> You may grill, steam, or fry the sausages, as you prefer.
>
>
>
> Polish Sausage #2
>
> 2 lb Pork butt or shoulder
> 2 ts Salt
> Black pepper to taste
> 1 1/2 ts Sugar
> 1/2 ts Dried thyme
> 1/4 ts Dried basil
> 1/4 ts Garlic powder
> 1/4 ts Mustard seeds
> 1/2 ts Dried marjoram
> 1/3 c Plus 1 tsp ice-cold water
>
> Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through
> a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be
> about 1:3 if you can.
>
> Put pork in a large stainless or ceramic crock or bowl. Mix the dry
> spices in a small bowl. Using your hands, toss the meat while adding the
> spices a small amount at a time.
>
> When half the spices are in, add half the ice water. Mix keeping the
> meat as loose as possible. Add remaining spices & water as above. At
> this point you may fry a small patty of the meat to test for seasonings.
> Adjust if necessary. Refrigerate the sausage mix
> overnight. You may check for seasonings again the next day (but be
> careful! You'll be tempted to fry it all right then and eat it up!)
>
> Stuff the mix into about 5' of rinsed casings, tying off about 8"
> lengths. You may grill, steam or fry the sausages as you prefer.
>
>
> Polish Sausage #3
>
> 19 lb. lean meat
> 6 lb. pork or beef fat
> 4 1/2 cups nonfat dry milk
> 1 cup salt
> 1/2 cup sugar
> 2 qt. cold water
> 4 tablespoons ground black pepper
> 3 tablespoons coriander
> 5 tablespoons garlic powder
> 2 tablespoons cure
>
> Cut lean meat and fat into 1-inch squares or grind through a coarse
> (1/2-1 inch) plate.
>
> Season by sprinkling the ingredients over the meat and hand mix. Grind
> through a 1/8-inch plate.
>
> Mix 6 minutes and stuff into hog casings.
>
> Place in a smokehouse and heat at 185 degrees Fahrenheit until a smoked
> color is obtained and the sausage reaches 152 degrees Fahrenheit
> internal temperature.
>
> Immediately place the sausage in cold water until the internal
> temperature in 100 degrees Fahrenheit. Rinse briefly with hot water to
> remove grease. Allow to dry about 1 hour at room temperature.
>
> Store in the refrigerator.
> MSU Extension
>
>
>
>
> My Ukranian Grandfather's Kielbasa recipe
>
> 12-15 lbs lean pork butt
> 5 lbs lean ground beef
> 1 lb veal (cubed)
> 1 Tbs garlic salt
> 1 tsp black pepper
> 1-2 Tbs salt
> 2 Tbs mustard seed
> 1 head garlic cloves
> 1 quart of water
> Paprika (sprinkle)
>
> Grind all meat together with meat grinder using a large hole setting.
>
> Crush garlic and mix with other seasonings into ground meats. Knead
> together thoroughly.
>
> Knead in the quart of water slowly until all is absorbed. Soak sausage
> casings in cold water with several changes of water to loosen them. Put
> casings on funnel end of sausage stuffer. Tie end of casing. Put meat in
> stuffer and crank and fill casing.
>
> Prick casings liberally to let air escape before placing in oven.
>
> Bake at 325 F for 1 hr. Add water in bottom of pan as needed.
>
> Submitted by Ron Gitaitis Tifton Georgia
>
> Monastery Herbal Sausage
>
> 400 g Lean pork
> 400 g Lean beef
> 200 g Green pork back fat or fatty Pork belly without skin
> 20 g Salt
> 2 Level tsps finely ground White pepper
> 1 ts Thyme
> 1 ts Marjoram
> 5 Pieces pimento
> 1 Piece finely ground Cinnamon
>
> Mince pork, beef and fat through 8mm disc.
>
> Mix herbs and spices and sprinkle over meat mass and mix all together by
> hand for 5-10 mins.
>
> Fit funnel to mixer and fill pork casings.
>
> Twist into length of choice.
>
>
> Bratwurst
>
> Yield: 5 lbs
>
> 2 1/2 lb Lean veal
> 2 1/2 lb Lean pork
> 1 ts White pepper
> 1 1/2 c Water
> 1 1/2 ts Mace
> 1 c Fine breacrumbs soaked in
> 1/2 c Milk
> 1 1/2 ts Nutmeg
> 3 ts Salt
>
> Try substituting 2 teaspoons dried sage for the maceand nutmeg -- delicious!
>
> 1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt
> and pepper and grind a third time.
>
> 2. Using your hands, combine the meat with the bread crumbs. Add the
> water and beat with a wooden spoon until light and fluffy.
>
> 3. Stuff into pork casings and tie securely into desired lengths. The
> bratwurst may be fried lightly in butter, but are also delicious dipped
> in milk and then broiled or grilled over charcoal.
>
>
> from "The Complete Sausage Cookbook" by Riddle & Danley San Francisco
> Book Company, San Francisco (1977)
>
>
>
>
> Bratwurst Sausage Recipe, Sheboygan Style
>
> 4 Lbs Ground Pork
> 1 Lb. Ground Veal, Chicken or Turkey
> 1/4 Cup Bread Crumbs
> 2 eggs
> 5 teaspoons salt
> 1 cup of milk
> 1 1/2 teaspoons white pepper
> 1/4 teaspoon ground cloves
> 1/2 teaspoon onion powder or 1 onion minced
> 1/2 teaspoon mace
>
> Combine all ingredients. Then either stuff into natural casings or make
> into patties and cook like burgers
>
>
>
> Bratwurst
>
> 3 Feet small (1-1/2-inch-diameter) hog casings
> 1 1/2 lb Lean pork butt, cubed
> 1 lb Veal, cubed
> 1/2 lb Pork fat, cubed
> 1/4 ts Ground allspice
> 1/2 ts Crushed caraway seeds
> 1/2 ts Dried marjoram
> 1 ts Freshly ground white-pepper
> 1 ts Salt, or to taste
>
> "Bratwurst resembles plump hot dogs. This recipe makes three pounds."
>
> 1. Prepare the casings.
>
> 2. Grind the pork, veal, and pork fat separately through the fine blade
> of the grinder.
>
> 3. Mix the ground meats and grind again.
>
> 4. Add the remaining ingredients to the meat mixture and mix thoroughly.
>
> 5. Stuff the mixture into the casings and twist off into four- or
> five-inch lengths.
>
> 6. Refrigerate for up to two days. The bratwurst can be pan fired or
> grilled over charcoal.
>
>
>
> Bratwurst (Sausage Making)
>
> Yield: 3 lbs
> 3 Ft small hog casings
> -(1-1/2-inch diameter)
> 1 1/2 lb Lean pork butt, cubed
> 1 lb Veal, cubed
> 1/2 lb. Pork fat, cubed
> 1/4 Ts Ground allspice
> 1/2 Ts Crushed caraway seeds
> 1/2 Ts Dried marjoram
> 1 Ts Fresh ground white pepper
> 1 Ts Salt, or to taste
>
> 1. Prepare the casings.
>
> 2. Grind the pork, veal, and pork fat separately through the fine blade
> of the grinder.
>
> 3. Mix the ground meats and grind again.
>
> 4. Add the remaining ingredients to the meat mixture and mix thoroughly.
>
> 5. Stuff the mixture into the casings and twist off into four- or
> five-inch lengths.
>
> 6. Refrigerate for up to two days. The bratwurst can be pan fired or
> grilled over charcoal.
>
>
>
>
> Bockwurst
>
> 19 lb. lean meat
> 6 lb. pork or beef fat
> 3/4 cup nonfat dry milk
> 3/4 cup salt
> 2 qt. cold water
> 3 eggs
> 2 tablespoons sugar
> 5 tablespoons onion powder
> 4 tablespoons ground white pepper
> 1 tablespoon ground mace
> 1 tablespoon ground ginger
>
>
> Cut lean meat and fat into 1-inch squares or grind through a coarse
> (1/2-1-inch) plate.
>
> Season by sprinkling the ingredients over the meat and hand mix. Grind
> through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings. Cook
> in water at 170 degrees Fahrenheit or at 185 degrees Fahrenheit in the
> smokehouse until the internal temperature of the sausage reaches 152
> degrees Fahrenheit.
>
> Immediately place the sausage in cold water until the internal
> temperature is 100 degrees Fahrenheit. Rinse briefly with hot water to
> remove grease. Allow to dry about 1 hour at room temperature. Store in
> the refrigerator.
>
> NOTE:
> This product may be cooked from the fresh state without first heating in
> 170 degrees Fahrenheit water if desired.
> MSU Extension
>
>
>
>
> Generic German Sausage
>
> 50 lb Beef or venison (ground)
> 50 lb Fresh pork (ground) not too lean
> 1 3/4 c Salt (sack salt, notIodized)
> 3 oz Morton quick cure
> 3 oz Black pepper
> 2 oz Garlic powder (fresh garlic is best)
>
>
> 1. Mix all the ingredients together and add up to 2 quarts cold water
> when mixing.
>
> 2. Sausage is ready to put in casings.
>
> 3. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour
> boiling water over it to fill jar. Strain the garlic out and use juice,
> as much as desired to taste. Start the garlic a day before sausage.
>
>
>
> Knackwurst
>
> Yield: 12 knackwurst
>
> 1 lb Lean beef
> 2 1/2 tb Salt
> 1 ts Saltpeter; potassium nitrate
> 1 1/2 lb Lean pork
> 1/2 lb Pork fat
> 2 lg Cloves garlic, crushed
> 1 tb Cumin seeds, crushed but not ground
> 2 ts Dried crushed red pepper
> 1 ts Black pepper
> 1 c Water
> -large sheep casings
>
>
> Work the beef through the fine blade of the grinder, spread it on a
> plate and sprinkle the salt and saltpeter over it.
>
> Work the pork and pork fat through the coarse blade of the grinder and
> combine with the beef.
>
> Place in large bowl and sprinkle over the garlic, cumin seeds and red
> and black pepper. Beat well for 5 minutes until the mixture leaves the
> sides of the bowl.
>
> Beat in the 1 cup of water. Fill the casings and twist or tie in 4-5
> inch lengths. Hand them in an airy room (about 60*F) and dry them for
> 2-5 days depending on the humidity. Then smoke them for 2-5 hours until
> brown or dark mahogany. Do not let the temperature rise above 100*F.
>
> Store for up to a month in the refrigerator. Simmer in boiling water to
> cover for 12-15 minutes and drain; or split lengthwise, brush with
> butter and broil or saute in butter. Serve with split pea or lentil soup.
>
>
>
> Liver-sage Sausage
>
> Yield: 6 servings
>
> 1/2 lb Veal or pork stew meat
> - cut into 1-in pieces
> 1/2 lb Chicken livers
> 4 tb Chopped fresh sage; -=OR=-
> 2 tb -Dried sage
> 2 tb Minced garlic
> 1/4 c Drained capers
> 1/4 ts Ground black pepper
> 1/2 c Dry white wine
> 1/2 lb Bacon; coarsely diced
> 4 Feet of sausage casing
>
> IN A MIXING BOWL, combine veal or pork and the chicken livers with the
> sage, garlic, capers, pepper and white wine.
>
> Cover and place in the refrigerator for 4 hours, or up to 12 hours.
> Remove the mixture from the refrigerator, and add the bacon.
>
> Pass the mixture through a meat grinder fitted with medium holes or
> place in a food processor and pulse until well combined, but not quite
> smooth.
>
> Stuff the mixture into sausage casings, forming one long sausage or form
> into patties. To cook, place the sausages on a hot grill or under a
> preheated broiler. Grill 5 to 6 minutes on each side.
>
>
> Liver and Onion Sausage
>
> Ingredients for 10 lbs.:
>
> 7 lbs. pork liver
> 2 1/4 lbs. pork butts (or snouts)
> 12 oz. finely chopped onions
> 5 oz. soy protein concentrate
> 3/4 oz. powdered dextrose
> 1 tbsp. ground white pepper
> 1 tsp. ground marjoram
> 1 tsp. ground cloves
> 1 tsp. ground ginger
> 2 level tsp. prague powder # 1
> 3 1/2 oz. salt
> 1 pt. ice water
>
>
>
> Cut pork livers into slices about slices about 1/2 to 3/4 inches thick.
>
> Place liver into boiling water until it is cooked, then cool liver in
> cold water and grind through a 1/8" grinder plate. Remaining ingredients
> are added and then ground through a 3/8" grinder plate
>
> Pork butts or snouts are then ground through a 3/8 inch grinder plate.
> Remaining ingredients are added and mixed until evenly distributed.
>
> Then stuff meat into 40 - 43 mm beef middles.
>
> Place sausage in 160 degrees F. water and cook until an internal
> temperature of 152 degrees F is reached, Remove to cooler and low to set
> for 24 hours before using.
>
>
>
> FARMER STYLE LIVER SAUSAGE
>
> Ingredients for 10 lbs.
>
> 2 level tsp. Prague Powder No. 1
> 7 tbsp. salt
> 4 tbsp. powdered dextrose
> 2 cups soy protein concentrate or non fat dry milk
> 5 tbsp. onion powder
> 1 tbsp. ground white pepper
> 1 tsp. marjoram
> 1/4 tsp. ground cloves
> 1/4 tsp. ground ginger
> 31/2 lbs. pork livers
> 31/2 lbs. pork snouts
> 3 lbs. beef tripe
>
> GRINDING
>
> The pork livers have to be scalded in hot water until the thin ends curl
> up. The pork snouts should be cooked at least 1 hour. If the tripe has
> not been cooked previously, also cook the tripe for 1 hour, After all
> the meat has cooled properly, grind it all through a 1/8" grinder plate.
> You will find that after cooking all the meat there will be shrinkage,
> so add enough stock to bring the contents back up to green weight.
>
> Remove to stuffer and use artificial casings, beef middles, lined sewed
> hog bungs, or prime hog bungs.
>
> COOKING
>
> Cook in 160 165 degree F. water until the internal temperature of 152
> degrees F. is reached. This will require from 1 to 1 1/2 hours. After
> cooking, place in ice filled tub for quick chilling.
>
> Keep adding ice to the water if needed. Chill as rapidly as possible,
> which will require about 45 minutes, and put product in cooler. Product
> may be wiped with cloth prior to removal to cooler, or sprayed with 180
> degree F. hot water.
>
> Liver sausage also may be smoked, using smoking instructions for
> braunschweiger.
>
>
> Liver Sausage
>
> To make 10 pounds:
>
> 10 lbs. pork liver
> 2 oz. Fine salt
> 1/2 oz. Ground white pepper
> 1/4 oz. Ground allspice
> 1/2 €“ 1 tsp. cayenne pepper (to taste)
> 1/4 oz. Fresh garlic, bruised
> 1 pt. Ice water
> Sheep casings 32 €“ 35 mm
>
> Grind the liver using a 3/8€� plate
>
> Add the salt, pepper, allspice, cayenne pepper, and garlic to the liver
> and mix well.
>
> Grind the mixture again through a 1/8€� plate while adding the water
>
> Stuff the casings and tie into 5 inch links.
>
>
>
> Potato Sausage
>
> Makes 20 pounds.
>
> 4 and one-half pounds lean pork boiled with onion and salt
> remove the onion from the broth, then soak about 8 slices of diced bread
> in the broth.
>
> 11 and one-half pounds grated raw potatoes
>
> 1 pound cooked, riced potatoes
>
> About 1 and one-half pounds of cracklings
>
> marjoram and thyme to taste
>
> about 1/4 cup of flour to thicken.
>
> Stuff into casings.
>
> Bake in the oven to serve.
>
>
>
> Texas Hot Links
>
>
> After much experimentation and help from numerous sources I have stumbled
> over the exact formula for genuine Texas Hotlinks. Goes something like unto
> this:
>
> Ingredients:
> 5 lbs. coarse ground pork butt
> 2 lbs. coarse ground beef
> 1 cup cold water
> 2 heaping T. fresh ground black pepper
> 2 heaping T. crushed red pepper
> 2 heaping T. Hungarian Paprika
> 1 heaping T. minced fresh garlic
> 1 T. granulated garlic
> 1 T kosher salt
> 1 t. ground bay leaves
> 1 t. whole anise seeds
> 1 t. whole mustard seeds
> 1 t. corriander
> 1 t. sugar
> 1 t. ground thyme
> 6 t. Mortons Tender Quick
> 1/2 t. MSG
>
> Mix all the spices, cure, and garlic into the water and place in
> refrigerator while you grind the meats.
>
> Mix up the meats then add the water to the meat mixture a little at a
> time, kneading to combine. Run meat mixture through the coarse plate one
> more time and stuff into medium hog casings.
>
> Smoke or slow grill till they are done. Wrap in a piece of bread and
> slap on the mustard heavy. These things are so good the godless left
> wing liberal commie pinko democrats will probably try to make them
> illegal. So if your going to make some..do it soon.
>
> bigwheel
>
>
>
> Kielbasa Nawrocki
> Ingredients:
> €¢ 20 lbs. cubed pork
> €¢ 7 tbsp. sugar
> €¢ 7 tbsp. salt
> €¢ 2 tsp. pepper
> €¢ 3 tbsp. mustard seed
> €¢ 2 tbsp. marjoram
> €¢ 2-3 cloves garlic crushed and minced.
> €¢ 1 3/4 cups water
>
> Mix garlic, sugar, water. Pour over meat, mix. Sprinkle 1/2 of salt and
> pepper- mix, repeat with the rest. Add spices and mix. Marinate
> overnight; grind into casings. Simmer in water until plump (about 40
> minutes), carefully pierce each sausage with a fork to release fat.
> Remove from water, pat or air dry for a few minutes. Brown in skillet (I
> like to use a little olive oil as the browning medium).
> This sausage goes great with sauerkraut.
>
> I am currently rounding up the spices to be divisible by ten and using
> about two pounds of pork at a time then cooking the sausage in a
> crumbled fashion (stir-fried). It makes a great stuffing base for tomatoes.
>
> If your are going to use casing, two pounds of sausage is hardly worth
> the effort.
>
> Origins of the Recipe:
>
> In the early 1970s I had the opportunity to attend a Polish wedding in
> Michigan. The food was prepared by the family (the Nawrocki family).
> Never having tried Kielbasa before, I was entranced by the taste and
> begged for the recipe.
>
> Since that time, a lot of eating habits have changed. The problem is
> that fat is what carries the seasoning and we try not to eat too much
> saturated fat.
>
> I usually try to buy pork tri-tip (cushion) for about $1.39 per pound
> and have the butcher trim the fat from the outside, then grind it. This
> gives you ground pork with abo...

I'll have to try making some longanisa. This is a sweet Filipino sausage flavored with vinegar and garlic. I'm going to go heavy on both and add extra black pepper. I'll probably add just a small amount of bread crumbs. I have no meat grinder or sausage casing. What the heck, it'll still be pretty great.

On Sat, 1 Jul 2017 14:49:43 -0700 (PDT), dsi1 >
wrote:

>On Saturday, July 1, 2017 at 8:46:52 AM UTC-10, Ed Pawlowski wrote:
>> Fresh Kielbasa
>>
>> Makes 5 pounds
>>
>> Everyone in Eastern Europe seems to have a variation on this sausage.
>> Poland is most famous for their version, but I think this Lithuanian
>> recipe from Bill Daileda of Saint Casmir’s will keep all of Eastern
>> Europe happy. It is the best that I have come across.
>>
>> Ingredients:
>>
>> 1 ½ tablespoons salt
>> ½ tablespoon ground allspice
>> ¼ teaspoon garlic powder
>> ½ teaspoon freshly ground black pepper
>> ½ teaspoon MSG (optional)
>>
>> 1 pound beef chuck, cut into large pieces
>> 4 pounds pork butt, cut into large pieces
>> 1 ¼ pounds fresh pork fatback cut into large pieces
>>
>> 1/2 cup cold water
>> Sausage casings, about 14 feet, 1 inch in diameter
>>
>> Mix all the spices in a small jar. Shake well to mix them.
>>
>> Grind the meats and the fatback coarsely in a meat grinder or food
>> processor. Place the mixture in a bowl. Add the seasonings and mix
>> thoroughly through the meat. Mix in the cold water, which will make the
>> meat easier to stuff.
>>
>> Stuff the mixture into casings
>>
>> From: Frugal Gourmet “On Our Immigrant Ancestors”
>>
>>
>>
>> Smoked Kielbasa
>>
>> This is Bill Daileda's version of smoked sausage, and it is a bit closer
>> to what most Americans know as Polish sausage. It is Lithuanian in
>> origin, however, and not as fatty as that stuff you get from the
>> supermarket.
>>
>> Ingredients:
>>
>> 1/2 teaspoon MSG (optional)
>> 1/2 teaspoon mustard seeds
>> 3/4 tablespoon curing salt(made by Morton's and available in specialty
>> shops or supermarkets)
>> 1 /2 tablespoons salt
>> 1 teaspoon freshly ground black pepper
>> 1/2 tablespoon ground allspice
>> 1/2 cup cold water
>> 1/2 teaspoon garlic powder
>>
>> 4 pounds pork butt, coarsely ground
>> 1 pound beef, coarsely ground
>>
>>
>> To prepare, follow the directions for the fresh kielbasa, but then tie
>> the stuffed casings into rings and smoke them.
>>
>>
>>
>> Romanian Sausages
>> Mititei
>> Makes 12 sausages
>>
>> Pearl Mailath, a Romanian friend in Indiana, invited us into her home
>> for a real Romanian meal. This was before Romania erupted into what we
>> hope will be independence. As she cooked these delicious sausages, we
>> talked politics. I think the discussion made the sausages taste even
>> better. These are great cooked on the outdoor grill.
>>
>> Ingredients:
>> 4 5 cloves garlic, peeled
>> 1 1/2 teaspoons salt
>> 1/4 cup water 1 teaspoon freshly ground black pepper
>> 1/2 teaspoon dried thyme, whole
>> 1 teaspoon baking soda
>> 1/2 teaspoon dried basil
>> 1/2 cup Beef Stock or use canned
>>
>> 2/3 pound coarsely ground pork
>> 1 pound ground chuck
>>
>> Crush the garlic well in the water, using a fork. Stir in the meat,
>> baking soda, seasonings, and garlic puree together. Add Beef Stock and
>> mix well.
>>
>> For each sausage, take 1/3 cup of the meat mixture, and roll between the
>> palms of your hands into a sausage shape about 4 inches long. Place
>> sausages side by side in a container and cover. Refrigerate overnight so
>> the flavors can blend.
>>
>> These are excellent on the grill. They may also be broiled or baked in
>> the oven.
>>
>> Broil the sausages about 3 minutes per side until cooked through and
>> browned.
>>
>> HINT: WHEN HAND ROLLING SAUSAGES or meatballs of any kind, keep a small
>> bowl of water near you so that you can keep your hands a bit wet. This
>> way, the meat will not stick to your hands.
>>
>> From: The Frugal Gourmet “Our Immigrant Ancestors”
>>
>> Italian Sausage with Lemon
>>
>> Makes a little over 2 pounds
>>
>> Lemon is just great with pork, and this sausage with lemon is
>> delightful. It is not heavy but rather very refreshing.
>>
>> 2 pounds pork butt, coarsely ground
>> 1/4 pound pork fat, coarsely ground
>> 1 tablespoon freshly ground fennel seed
>> 1 tablespoon dried parsley
>> 3 cloves garlic, crushed
>> 1 teaspoon salt
>> 4 tablespoons dry white wine
>> 2 tablespoons freshly grated lemon peel
>>
>> Mix all the ingredients together.
>>
>> Let stand for 1 hour and mix again. Stuff into casings.
>>
>>
>>
>> Italian Sausage, Sicilian Style
>>
>> Makes 2 pounds
>>
>> This will be better than any sausage you can find in a market, except
>> perhaps Fretta Brothers in New Jersey and Esposito's in Philadelphia.
>> Well, there are some fine companies in Seattle also, Fresh made sausage,
>> homemade, is a forgotten thing in our culture and I think that is a shame.
>>
>> 2 pounds lean pork butt, coarsely ground
>> 1/4 pound pork fat, coarsely ground
>> 1 tablespoon coarsely ground fennel seed
>> 2 bay leaves, crushed
>> 1 tablespoon dried parsley
>> 3 cloves garlic, crushed
>> 1/8 teaspoon dried hot red pepper flakes
>> 1 teaspoon of salt
>> 1/4 teaspoon ground black pepper
>> 4 tablespoons dry white wine
>>
>> Mix all the ingredients together. Let stand one hour.
>>
>> Mix again and stuff into casings.
>>
>> Another variation is to omit the parsley and white wine, but add 1/2 cup
>> of red wine.
>>
>>
>> Source: The Frugal Gourmet Cooks Italian
>>
>>
>>
>> Italian Sausage With Parsley And Cheese
>>
>> Makes a little over 2 pounds
>>
>> This is a bit lighter than the sausages with red pepper flakes and I
>> think this is a perfect sausage for a nice dinner with friends.
>>
>> 2 pounds pork butt, coarsely ground
>> 1/4 pound pork fat, coarsely ground
>> 3 tablespoons chopped fresh parsley
>> 3 cloves garlic, crushed
>> 1 teaspoon salt
>> 1/4 teaspoon freshly ground black pepper
>> 4 tablespoons dry white wine
>> 1/2 cup freshly grated Parmesan cheese
>>
>> Put all the ingredients together, and mix them well. Let rest an hour
>> and mix again. Stuff into casings.
>>
>> Source: The Frugal Gourmet Cooks Italian
>>
>>
>> Italian Cheese and Red Wine Sausage
>>
>> You will enjoy this variation on the plain Italian pork sausage. The
>> addition of cheese and wine raises this sausage to dinner table
>> conversation.
>>
>> Ingredients:
>> 4 pounds boneless pork, shoulder or butt
>> 1 tablespoon coarse ground fennel seed
>> 2 bay leaves, crushed
>> 3 tablespoons chopped parsley
>> 5 garlic cloves, crushed
>> 1/2 teaspoon dried red pepper flakes
>> 3 teaspoons salt
>> 1 teaspoon freshly ground black pepper
>> 1 cup grated Parmesan or Romano cheese
>> 3/4 Cup dry red wine
>> 4 yards sausage casings
>> Olive oil for cooking
>>
>> Grind the meat using the coarse blade.
>>
>> Mix all ingredients to¬gether and allow the mixture to sit for 1 hour
>> before stuffing into casings.
>>
>> To cook, place in a frying pan with a tiny bit of olive oil and just
>> enough water to cover the bottom of the pan. Cover and cook until the
>> water evap¬orates. Then, continue to brown, turning once.
>>
>> Use throughout the book where Italian sausages are called for.
>>
>> Makes 4 pounds.
>>
>> Source: The Frugal Gourmet Cooks with Wine
>>
>> Homemade Pork Sausage
>> Ingredients:
>>
>> One 5 pound Boston butt or meat scraps when you butcher hogs
>> 2 tablespoons minced garlic
>> 3 cups finely chopped onion
>> Salt to taste
>> Ground cayenne pepper to taste
>> 1 1/2 cups finely chopped green onions
>> 1 tablespoon dried mint or other seasonings to taste
>>
>>
>> Using a meat grinder, finely grind together the meat and the fat into a
>> large bowl.
>>
>> Mix in the onions, green onions, garlic, salt, pepper, mint, and any
>> other seasonings you would like to use. Using the mixing spoons Mother
>> Nature gave you, your hands, mix all the ingredients together.
>>
>> I usually fry a patty to test for seasonings and because by that time
>> I'm hungry. Then pass the mixture through the meat grinder again to mix
>> very well.
>>
>> You can freeze this in patties with waxed paper in between or stuff into
>> casings.
>>
>> Source: Justin Wilson’s “Homegrown Louisiana Cookin’”
>>
>>
>> Boudin
>> Ingredients:
>> 2 1/2 pounds pork butt, cut into 1 inch cubes
>> 1 pound pork liver, rinsed in cool water
>> 2 quarts water
>> 1 cup coarsely chopped onions
>> 1/2 cup coarsely chopped bell peppers
>> 1/2 cup coarsely chopped celery
>> 41/4 teaspoons salt
>> 21/2 teaspoons cayenne
>> 11/2 teaspoons freshly ground black pepper
>> 1 cup chopped parsley
>> 1 cup chopped green onions, green parts only
>> 6 cups cooked medium grain white rice
>>
>> A popular sausage made with bits of pork, fluffy white rice, and
>> seasonings is the breakfast choice in Acadiana. Wrapped in a paper
>> napkin or tucked into a slice of bread and washed down with a cup of
>> dark coffee, it carries you through the morning.
>>
>> It’s not necessary to stuff the sausage into casings. You can plunk a
>> heaping spoonful of the mixture on a thick slice of Home Style French
>> Bread (page 286) or any bread for that matter, not just for breakfast,
>> but any time. I like to drizzle some Steen's 100 % Pure Cane Syrup on it
>> too. The mark of a good boudin is lots of chopped parsley and green onions.
>>
>> 1. Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon
>> of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black
>> pepper in a large heavy pot. Bring to a boil over high heat. Reduce the
>> heat and simmer for about 11/2 hours, or until the pork and liver are
>> tender. Remove from the heat and drain, reserving 11/2 cups of the broth.
>>
>> 2. Grind the pork and liver together with 1/2 cup of the parsley and 1/2
>> cup of the green onions in a meat grinder fitted with a 1/4 inch die.
>> Or, put the pork and liver together with 1/2 cup of the parsley and 1/4
>> CUP of the green onions in a food processor fitted with a metal blade
>> and pulse several times to coarsely grind the mixture. It should not be
>> pureed into a paste.
>>
>> 3. Transfer to a large mixing bowl. Add the rice, the remaining salt,
>> cayenne, black pepper, parsley, and green onion and mix well. Add the
>> broth, 1/2 cup at a time and mix thoroughly
>>
>> 4. Either stuff the mixture into prepared 1 1/2 inch diameter casings
>> and make 3 inch links.
>>
>> 5. Serve warm. The sausage can be reheated in a 325° oven.
>>
>>
>> Andouille Sausage
>>
>>
>> Andouille, Louisiana's famous sausage, is used in gumbos, jambalayas,
>> and dressings. It gives pizzazz to any dish. Andouille is a smoked
>> sausage; if you don't have a smoker, use a kettle grill. I use both
>> garlic powder and fresh garlic to intensify the flavor.
>>
>> 1 boneless pork butt, cut into 1 inch cubes (about 5 pounds)
>> 2 teaspoons freshly ground black pepper
>> 1/2 cup Rustic Rub
>> 1 teaspoon ground cumin
>> 1 1/2 teaspoons chili powder
>> 1 1/2 teaspoons crushed red pepper
>> 1/4 cup paprika
>> 2 teaspoons garlic powder
>> 1 1/2 teaspoons file powder
>> 1/4 cup chopped garlic
>>
>> 1. Put the pork and the rest of the ingredients in a large bowl, tossing
>> to coat the meat evenly. Cover and refrigerate for at least 24 hours.
>>
>> 2. Remove from the refrigerator and put the mixture through a meat
>> grinder using a 1/2 inch die. Or, coarsely grind the meat in a food
>> processor fitted with the metal blade.
>>
>> 3. Stuff the mixture into the prepared 11/2 inch diameter casings, each
>> piece about 10 inches long. It can be frozen indefinitely.
>>
>> About 5 pounds
>>
>> Source: Emeril Lagasse “Louisiana Real & Rustic”
>>
>>
>>
>> Fred's Andouille Sausage
>>
>> Ingredients:
>> 1 1/2 yds large sausage casing (about 2-3; wide)
>> 4 pounds lean fresh pork
>> 2 pounds pork fat
>> 3 1/3 tablespoons garlic cloves - finely minced
>> 2 tablespoons salt - NOT iodized
>> 1 tablespoon black pepper - freshly ground
>> 1 teaspoon cayenne
>> 1 teaspoon chili powder
>> 1/2 teaspoon mace
>> 1/2 teaspoon allspice
>> 1 tablespoon thyme - minced
>> 1 tablespoon marjoram - minced
>> 1 tablespoon paprika
>> 1/4 teaspoon bay leaf - ground
>> 1/4 teaspoon sage
>> 5 teaspoons liquid hickory smoke
>>
>> Andouille was a great favorite in nineteenth-century New Orleans. This
>> thick Cajun sausage is made with lean pork and pork fat and lots of
>> garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful
>> appetizer. It is also used in a superb oyster and Andouille gumbo
>> popular in Laplace, a Cajun town about 30 miles from New Orleans that
>> calls itself the Andouille Capital of the World.
>>
>> Cut the meat and fat into chunks about 1/2 inch across and pass once
>> through the coarse blade of the meat grinder. Combine the pork with the
>> remaining ingredients in a large bowl and mix well with a wooden spoon.
>>
>> Cut the casings into 26 inch lengths and stuff as follows: Tie a knot
>> in each piece of casing about 2 inches from one end. Fit the open end
>> over the tip of the sausage stuffer and slide it to about 1 inch from
>> the wide end. Push the rest of the casing onto the stuffer until the
>> top touches the knot
>>
>> Age at least overnight, then smoke for several hours using pecan,
>> hickory or ash. Throw anything sweet, such as cane sugar or syrup, raw
>> sugar, molasses, sugar cane or brown sugar on the wood before lighting.
>>
>> To cook, slice the Andouille 1/2 inch thick and grill in a hot skillet
>> with no water for about 12 minutes on each side, until brown and crisp
>> at the edges.
>>
>> Yieldabout 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
>>
>> Source: Cajun Fred
>> Hope this helps.
>> Lloyd
>>
>> BOCK WURST
>>
>> "This is Charlie's favorite sausage. It's good real class."
>>
>> Ingredients:
>> 5 pounds coarse ground pork (Boston butt or shoulder), fat trimmed
>> 1 teaspoon MSG
>> 1 7/8 teaspoons ground thyme
>> 1 2/3 tablespoons ground nutmeg
>> 4 teaspoons salt (canning, non iodized)
>> 2 eggs
>> 3/4 cup milk
>> 2 1/2 inch diameter fresh bunch parsley
>> 1 7/8 teaspoons white pepper
>> 3 large green onions with tops
>> 1 1/2 teaspoons sugar
>> 1/2 small onion
>>
>> After the meat course grinding step, grind the parsley, green onions,
>> and onion. Run a little meat afterwards to retrieve all of the green
>> seasonings. Whip the eggs and mix with milk along with the ground onions
>> and parsley. Mix with the coarse ground pork. Grind over hamburger
>> plate. Link in 31 to 34 mm casings. See stuffing and linking.
>>
>>
>>
>>
>> Sweet Italian Sausage with Wine
>>
>> “Great for any dish calling for Italian sausage!”
>>
>> Ingredients:
>> 5 pounds coarse ground pork (Boston buff, pork roast, or pork shoulder),
>> deboned and fat trimmed
>> 2 1/2 Tablespoons ground fennel
>> 1 1/2 tsp. ground oregano
>> 1 1/4 tsp. garlic (powder or granule)
>> 1/4 teaspoon sugar
>> 1 1/2 tablespoons non iodized salt (canning salt)
>> 1/2 teaspoon MSG
>> 1 cup red wine
>> 4 teaspoons black pepper
>>
>> Mix dry ingredients in the water or wine, then mix thoroughly with
>> coarse ground pork.
>>
>> Grind over a hamburger plate (1/8 inch holes).
>>
>> Package in plastic bags or stuff into 31 to 34 mm pork casing. See
>> stuffing and linking.
>>
>>
>>
>> BOUDIN'BLANC
>>
>> "Brightly flavored white New Orleans style sausage!
>>
>> Ingredients:
>>
>> 2 1/2 pounds coarse ground pork butt or roast
>> 1 1/2 cups bread crumbs, soaked in milk
>> 2 1/2 pounds ground chicken
>> 2 eggs
>> 2 1/2 teaspoons non iodized salt
>> 1/4 bunch fresh parsley, chopped
>> 2 1/2 tablespoons white pepper
>> 3/8 teaspoon nutmeg
>> 2 1/2 cups sautéed onions
>> 1/8 teaspoon cloves
>> 4 tablespoons butter
>> 1/8 teaspoon cinnamon
>> 2 1/2 cups warm milk
>> 1/4 teaspoon ginger
>>
>>
>> Melt butter; sauté and brown onions.
>>
>> Soak breadcrumbs in warm milk. Mix eggs, nutmeg, cloves, cinnamon, and
>> ginger.
>>
>> Mix onions, soaked bread crumbs, and parsley with meats thoroughly.
>>
>> Grind over hamburger plate (1/8 inch holes). Stuff into 31 to 34 mm hog
>> casings.
>>
>>
>>
>> Fresh Pork Sausage
>>
>> Ingredients for 10 lbs.
>>
>> 5 tbsp. salt
>> 1 tbsp. ground white pepper
>> 2 tbsp. rubbed sage
>> 1 tsp ginger
>> 1 tbsp. nutmeg
>> 1 tbsp. thyme
>> 1 tbsp. ground hot red pepper
>> 1 pint ice water (optional)
>>
>> You can make an excellent breakfast sausage using 100% pork butts. This
>> product is of such high quality that it is never seen in a meat market
>> and can only be had by making it yourself. You can also make a breakfast
>> sausage of 50% pork butts and 50% pork trimming and you would still have
>> a sausage of high quality. All the pork used to manufacture sausage must
>> be chilled from 32-35 degrees F. without fail. Be sure that all the meat
>> is free of blood clots, sinews, bone, skin, glands, etc.
>>
>> Grinding & Mixing Grind all the meat through a 3/16" grinder plate and
>> place in mixer. Add all the ingredients and mix well until all the
>> spices are evenly distributed.
>>
>> Stuffing Pork sausage may be stuffed into 28-30 mm hog casings or 22-24
>> mm lamb casings. Pork sausage also may be stuffed into a cloth bag or a
>> 3 1/2 by 24" fibrous casing. It is very important that pork sausage not
>> be allowed to remain at room temperature any longer than necessary.
>> Place in cooler as soon as possible. Pork sausage should be allowed to
>> chill and dry in 28-32 degree cooler.
>>
>>
>> Veal Bockwurst
>>
>> Ingredients for 25 lbs. Ingredients for 10 lbs.
>>
>> 1 quart of whole milk 1 pint whole milk
>> 8 ozs. salt 6 tbsp. salt
>> 2 ozs. powdered dextrose 2 tbsp. powdered dextrose
>> 1/4 oz. mace 1 tbsp. mace
>> 1/2 oz. ground celery 1 tbsp. ground celery
>> 1 oz. onion powder 4 tbsp. onion powder
>> 1 oz. ground white pepper 1 tbsp. ground white pepper
>> 1 bunch fresh chopped chives or green onions 6 pcs. chives or green
>> onions chopped
>> 1/4 oz. chopped parsley 6 pcs. chopped parsley
>> 1/4 oz. grated lemon peel 1 piece grated lemon peel
>> 6 fresh whole eggs 3 fresh whole eggs
>> 7 1/2 lbs. boneless veal 3 lbs. boneless veal
>> 12 1/2 lbs. lean pork shoulder 5 lbs. lean pork shoulder
>> 5 lbs. regular pork trimmings 2 lbs. pork trimmings
>>
>>
>> Grinding Grind all the meat through a 3/8 grinder plate, adding all the
>> ingredients, and mixing well until all ingredients are evenly distributed.
>>
>> Stuffing And Cooking Bockwurst is to be stuffed into a lamb casing 24/26
>> mm in size and made in links 4-6 inches long; then hung on clean
>> smokesticks. (Do not use a smokestick that can stain the casings, as
>> bockwurst is a white sausage.)
>>
>> Sausage should be placed into the cooker or water and cooked until the
>> internal temperature reaches 152 degrees F. (Be sure the water
>> temperature is not above 165 degrees F.) Place cooked sausage under
>> shower for about 10 minutes to reduce internal temperature to 110
>> degrees F. and remove to cooler overnight.
>>
>> This sausage also can be frozen and cooked as it is needed. Bockwurst
>> also is made as a very fine-textured sausage (emulsified) is the Western
>> New York area. It is very popular at Easter time and also under the name
>> of "white hot dogs." I hope this recipe is what you want and I hope you
>> enjoy.
>>
>>
>>
>>
>> Irish Sausage
>> Ingredients:
>>
>> 5 lbs. coarse-ground pork butt
>> 3 tsp. thyme
>> 5 cups bread crumbs
>> 3 tsp. basil
>> 4 eggs, lightly beaten
>> 3 tsp. rosemary
>> 8 cloves garlic, pressed
>> 3 tsp. marjoram
>> 1 tbsp. salt 3 tsp. black pepper
>> 2 cups water
>>
>> Combine all ingredients, mix well, and stuff into sheep casings. Fry in
>> butter or oil.
>>
>>
>>
>> Chicken Liver And Pork Sausage
>>
>> Mix follows:
>>
>> 1 lb pork (I chop rather than mince in order to keep juices in the meat,
>> and I keep the French tradition of using fatty pork, I'd say at least
>> 30% fat, the livers need it anyway)
>>
>> 1 lb chopped chicken livers
>> 1 large clove garlic finely pressed and chopped (minced)
>> 1 level tablespoon measure of salt
>> 1 level teaspoon measure of black pepper c.
>> 1/2 a nutmeg "nut" finely grated (sounds a lot, but it needs it)
>>
>>
>> The mix is very liquid, but the sausages firm up beautifully as the
>> chopped livers solidify with the heat. The recipe is loosely based on
>> Elizabeth David's ragu sauce (from Bologna) which features nutmeg and
>> chicken livers.
>>
>>
>> Garlic Kielbasa
>> Ingredients:
>> 4 ts Coarse (kosher) salt
>> 1 3/4 ts Ground black pepper
>> 3 tb Sweet Hungarian paprika
>> 1 ts Dried marjoram, crumbled
>> 1/2 ts Dried savory, crumbled
>> 2 ts Finely minced garlic
>> 10 oz Trimmed beef shin, cut into 1/2" dice and chilled
>> 16 oz Fresh pork fat, cut into 1/2" dice and chilled
>> 1/3 c Ice water
>> 1 1/4 lb Lean, trimmed pork, cut into 1" dice and chilled
>>
>> 1. Mix together in a small bowl the salt, pepper, paprika, marjoram,
>> savory, and garlic.
>>
>> 2. In the container of a food processor combine the beef, half the pork
>> fat, half the ice water, and half the mixed seasonings (see step 1) and
>> process to a very fine grind.Scrape into a mixing bowl.
>>
>> 3. In a bowl combine the remaining seasonings, the pork, remaining pork
>> fat, and remaining water. Process half of the mixture at a time to a
>> coarse grind and add to the beef. Mix together very thoroughly,
>> cover,and chill for 24 hours.
>>
>> 4. Stuff the sausage into casings,tying links for 10 to 30 " long,
>> depending upon your preference. Both sizes (and everything in between)
>> are considered traditional. Hang the sausages in a cool, airy place for
>> several hours at least, or until the skin is smooth, dry, and crackly.
>> If it's too hot or humid to hang the sausages, refrigerate them,
>> uncovered, for at least 12 hours. To store, refrigerate for up to 3
>> days, or freeze for longer keeping.
>>
>> To Cook: Place one or more sausages in a large skillet with water to
>> come halfway up them. Bring to a simmer and cook for about 8 minutes,
>> then turn and cook for about 8 minutes on the other side. Pour off the
>> water, prick the sausages, and cook them over moderate heat until
>> browned on both sides.
>>
>> Makes about 2-3/4 pounds
>>
>>
>> June Meyer's Authentic Hungarian Sausage (Kolbasz)
>>
>> 10 lbs. coarse ground pork butt or pork shoulder
>> 1/3 cup imported mild Hungarian Paprika.
>> 1/4 cup salt
>> 2 heaping TBS. ground Allspice
>> 5 or 6 garlic cloves
>> 2 cups water
>>
>> Bring water to boil, add peeled cloves of garlic and simmer 20 minutes.
>>
>> Fish out cloves of garlic and mash them with a little water.
>>
>> Add this to remaining water and mix all of the garlic water into the
>> meat mix. Mix everything together well.
>>
>> Keep the meat mix cool. If you stuff the mix into casings, let the
>> sausages hang for a day in at least 20 degrees. Smoke sausage according
>> to your smoker instructions.
>>
>> If you are not going to stuff into casings, form into patties, wrap and
>> freeze.
>>
>>
>>
>> Polish Kielbasa
>> Ingredients:
>> 6 Ft 2-1/2" diameter hog casings
>> 3 lb Lean pork butt, cubed
>> 1 lb Lean beef chuck, cubed
>> 1/2 lb Veal, cubed
>> 1/2 lb Pork fat, cubed
>> 2 1/2 ts Salt, or to taste
>> 3 ts Finely ground black pepper
>> 2 ts Ground marjoram
>> 2 ts Ground summer savory
>> 1/2 ts Ground allspice
>> 3 Cloves garlic, finely minced
>> 2 tb Sweet paprika
>>
>> "Recipes for this sausage are so variable that what passes for kielbasa
>> in one area might be regarded as not authentic in another. The
>> ingredients and pronunciation of kielbasa are as variable as are the
>> vagaries of the spring weather, the time of year when kielbasa is
>> traditionally made. This version uses pork, beef, and veal and makes
>> five lb"
>>
>> 1. Prepare the casings.
>>
>> 2. Grind the meats and fat together through
>> the coarse disk.
>>
>> 3. Mix the remaining ingredients with the meat.
>>
>> 4. Stuff the casings and leave the sausage in long links. Lengths of
>> eighteen inches to two feet are traditional.
>>
>> 5. Allow the sausage to dry in a cool place for three or four hours or
>> refrigerate for twenty-four hours uncovered.
>>
>> 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These
>> sausages are also excellent grilled over a charcoal fire and eaten in a
>> Kaiser roll, lathered with a spicy brown mustard.
>>
>>
>>
>> Lithuanian Kielbasa
>>
>> To 5 pounds coarsely ground pork butts add:
>>
>> 1 heaping teaspoon pulverized whole mustard seeds,
>> 1 heaping teaspoon whole allspice and
>> 1/2 teaspoon whole black peppercorns.
>> Add 1/2 large onion
>> and 1 large clove garlic, finely minced;
>> 1/4 cup salt; and
>> 1/2 cup water.
>>
>> Mix thoroughly, and stuff into casings. Poach or boil for 20 minutes.
>>
>> Makes 6-8 servings.
>>
>> This recipe is from Domesticity: A Gastronomic Interpretation of Love
>> by Bob Shacochis, copyright 1994 ISBN 0-684-19642-5
>>
>>
>>
>> Desros Lithuanian Sausage
>> Serves 30
>>
>> 10 pounds pork shoulders
>> 2 pounds onions
>> 1 tablespoon pepper
>> 1 tablespoon allspice
>> 2 ounces Salt
>> 1 pint water
>>
>> 1. Finely dice the onions and saute in a light butter substitute like
>> Whirl.
>>
>> 2. Cool and grind the meat in a 3/8 grinding plate.
>>
>> 3. Mix all the ingredients in the water and add to the ground pork.
>>
>> 4 Stuff into a 36/38mm hog skin and let the sausage stand overnight in
>> the cooler.
>>
>> 5.Cook to order.
>>
>> Nutrition (per serving): 238 calories
>> Saturated fat 4 g
>> Total Fat 12 g (45% of calories)
>> Protein 30 g (50% of calories)
>> Carbohydrates 3 g (5% of calories)
>> Cholesterol 101 mg Sodium 849 mg
>> Fiber 0 g Iron 2 mg
>> Vitamin A 11 IU Vitamin C 3 mg
>>
>> This recipe was supplied by A Proud Lithuanian Lady Marta Atkocaitis of
>> Chicago Il
>>
>>
>> Polish Sausage
>>
>> Yield: 1 servings
>>
>> 2 lb Pork butt or shoulder
>> 2 Ts Salt
>> Black pepper to taste
>> 1 1/2 ts Sugar
>> 1/2 Ts Dried thyme
>> 1/4 Ts Dried basil
>> 1/4 Ts Garlic powder
>> 1/4 Ts Mustard seeds
>> 1/2 Ts Dried marjoram
>> 1/3 c Plus 1 tsp ice-cold water
>>
>> Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through
>> a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be
>> about 1:3 if you can.
>>
>> Put pork in a large stainless or ceramic crock or bowl.
>>
>> Mix the dry spices in a small bowl. Using your hands, toss the meat
>> while adding the spices a small amount at a time. When half the spices
>> are in, add half the ice water. Mix keeping the meat as loose as possible.
>>
>> Add remaining spices & water as above. At this point you may fry a small
>> patty of the meat to test for seasonings. Adjust if necessary.
>> Refrigerate the sausage mix overnight. You may check for seasonings
>> again the next day (but be careful! You'll be tempted to fry it all
>> right then and eat it up!) Stuff the mix into about 5' of rinsed
>> casings, tying off about 8" lengths.
>>
>> You may grill, steam, or fry the sausages, as you prefer.
>>
>>
>>
>> Polish Sausage #2
>>
>> 2 lb Pork butt or shoulder
>> 2 ts Salt
>> Black pepper to taste
>> 1 1/2 ts Sugar
>> 1/2 ts Dried thyme
>> 1/4 ts Dried basil
>> 1/4 ts Garlic powder
>> 1/4 ts Mustard seeds
>> 1/2 ts Dried marjoram
>> 1/3 c Plus 1 tsp ice-cold water
>>
>> Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through
>> a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be
>> about 1:3 if you can.
>>
>> Put pork in a large stainless or ceramic crock or bowl. Mix the dry
>> spices in a small bowl. Using your hands, toss the meat while adding the
>> spices a small amount at a time.
>>
>> When half the spices are in, add half the ice water. Mix keeping the
>> meat as loose as possible. Add remaining spices & water as above. At
>> this point you may fry a small patty of the meat to test for seasonings.
>> Adjust if necessary. Refrigerate the sausage mix
>> overnight. You may check for seasonings again the next day (but be
>> careful! You'll be tempted to fry it all right then and eat it up!)
>>
>> Stuff the mix into about 5' of rinsed casings, tying off about 8"
>> lengths. You may grill, steam or fry the sausages as you prefer.
>>
>>
>> Polish Sausage #3
>>
>> 19 lb. lean meat
>> 6 lb. pork or beef fat
>> 4 1/2 cups nonfat dry milk
>> 1 cup salt
>> 1/2 cup sugar
>> 2 qt. cold water
>> 4 tablespoons ground black pepper
>> 3 tablespoons coriander
>> 5 tablespoons garlic powder
>> 2 tablespoons cure
>>
>> Cut lean meat and fat into 1-inch squares or grind through a coarse
>> (1/2-1 inch) plate.
>>
>> Season by sprinkling the ingredients over the meat and hand mix. Grind
>> through a 1/8-inch plate.
>>
>> Mix 6 minutes and stuff into hog casings.
>>
>> Place in a smokehouse and heat at 185 degrees Fahrenheit until a smoked
>> color is obtained and the sausage reaches 152 degrees Fahrenheit
>> internal temperature.
>>
>> Immediately place the sausage in cold water until the internal
>> temperature in 100 degrees Fahrenheit. Rinse briefly with hot water to
>> remove grease. Allow to dry about 1 hour at room temperature.
>>
>> Store in the refrigerator.
>> MSU Extension
>>
>>
>>
>>
>> My Ukranian Grandfather's Kielbasa recipe
>>
>> 12-15 lbs lean pork butt
>> 5 lbs lean ground beef
>> 1 lb veal (cubed)
>> 1 Tbs garlic salt
>> 1 tsp black pepper
>> 1-2 Tbs salt
>> 2 Tbs mustard seed
>> 1 head garlic cloves
>> 1 quart of water
>> Paprika (sprinkle)
>>
>> Grind all meat together with meat grinder using a large hole setting.
>>
>> Crush garlic and mix with other seasonings into ground meats. Knead
>> together thoroughly.
>>
>> Knead in the quart of water slowly until all is absorbed. Soak sausage
>> casings in cold water with several changes of water to loosen them. Put
>> casings on funnel end of sausage stuffer. Tie end of casing. Put meat in
>> stuffer and crank and fill casing.
>>
>> Prick casings liberally to let air escape before placing in oven.
>>
>> Bake at 325 F for 1 hr. Add water in bottom of pan as needed.
>>
>> Submitted by Ron Gitaitis Tifton Georgia
>>
>> Monastery Herbal Sausage
>>
>> 400 g Lean pork
>> 400 g Lean beef
>> 200 g Green pork back fat or fatty Pork belly without skin
>> 20 g Salt
>> 2 Level tsps finely ground White pepper
>> 1 ts Thyme
>> 1 ts Marjoram
>> 5 Pieces pimento
>> 1 Piece finely ground Cinnamon
>>
>> Mince pork, beef and fat through 8mm disc.
>>
>> Mix herbs and spices and sprinkle over meat mass and mix all together by
>> hand for 5-10 mins.
>>
>> Fit funnel to mixer and fill pork casings.
>>
>> Twist into length of choice.
>>
>>
>> Bratwurst
>>
>> Yield: 5 lbs
>>
>> 2 1/2 lb Lean veal
>> 2 1/2 lb Lean pork
>> 1 ts White pepper
>> 1 1/2 c Water
>> 1 1/2 ts Mace
>> 1 c Fine breacrumbs soaked in
>> 1/2 c Milk
>> 1 1/2 ts Nutmeg
>> 3 ts Salt
>>
>> Try substituting 2 teaspoons dried sage for the maceand nutmeg -- delicious!
>>
>> 1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt
>> and pepper and grind a third time.
>>
>> 2. Using your hands, combine the meat with the bread crumbs. Add the
>> water and beat with a wooden spoon until light and fluffy.
>>
>> 3. Stuff into pork casings and tie securely into desired lengths. The
>> bratwurst may be fried lightly in butter, but are also delicious dipped
>> in milk and then broiled or grilled over charcoal.
>>
>>
>> from "The Complete Sausage Cookbook" by Riddle & Danley San Francisco
>> Book Company, San Francisco (1977)
>>
>>
>>
>>
>> Bratwurst Sausage Recipe, Sheboygan Style
>>
>> 4 Lbs Ground Pork
>> 1 Lb. Ground Veal, Chicken or Turkey
>> 1/4 Cup Bread Crumbs
>> 2 eggs
>> 5 teaspoons salt
>> 1 cup of milk
>> 1 1/2 teaspoons white pepper
>> 1/4 teaspoon ground cloves
>> 1/2 teaspoon onion powder or 1 onion minced
>> 1/2 teaspoon mace
>>
>> Combine all ingredients. Then either stuff into natural casings or make
>> into patties and cook like burgers
>>
>>
>>
>> Bratwurst
>>
>> 3 Feet small (1-1/2-inch-diameter) hog casings
>> 1 1/2 lb Lean pork butt, cubed
>> 1 lb Veal, cubed
>> 1/2 lb Pork fat, cubed
>> 1/4 ts Ground allspice
>> 1/2 ts Crushed caraway seeds
>> 1/2 ts Dried marjoram
>> 1 ts Freshly ground white-pepper
>> 1 ts Salt, or to taste
>>
>> "Bratwurst resembles plump hot dogs. This recipe makes three pounds."
>>
>> 1. Prepare the casings.
>>
>> 2. Grind the pork, veal, and pork fat separately through the fine blade
>> of the grinder.
>>
>> 3. Mix the ground meats and grind again.
>>
>> 4. Add the remaining ingredients to the meat mixture and mix thoroughly.
>>
>> 5. Stuff the mixture into the casings and twist off into four- or
>> five-inch lengths.
>>
>> 6. Refrigerate for up to two days. The bratwurst can be pan fired or
>> grilled over charcoal.
>>
>>
>>
>> Bratwurst (Sausage Making)
>>
>> Yield: 3 lbs
>> 3 Ft small hog casings
>> -(1-1/2-inch diameter)
>> 1 1/2 lb Lean pork butt, cubed
>> 1 lb Veal, cubed
>> 1/2 lb. Pork fat, cubed
>> 1/4 Ts Ground allspice
>> 1/2 Ts Crushed caraway seeds
>> 1/2 Ts Dried marjoram
>> 1 Ts Fresh ground white pepper
>> 1 Ts Salt, or to taste
>>
>> 1. Prepare the casings.
>>
>> 2. Grind the pork, veal, and pork fat separately through the fine blade
>> of the grinder.
>>
>> 3. Mix the ground meats and grind again.
>>
>> 4. Add the remaining ingredients to the meat mixture and mix thoroughly.
>>
>> 5. Stuff the mixture into the casings and twist off into four- or
>> five-inch lengths.
>>
>> 6. Refrigerate for up to two days. The bratwurst can be pan fired or
>> grilled over charcoal.
>>
>>
>>
>>
>> Bockwurst
>>
>> 19 lb. lean meat
>> 6 lb. pork or beef fat
>> 3/4 cup nonfat dry milk
>> 3/4 cup salt
>> 2 qt. cold water
>> 3 eggs
>> 2 tablespoons sugar
>> 5 tablespoons onion powder
>> 4 tablespoons ground white pepper
>> 1 tablespoon ground mace
>> 1 tablespoon ground ginger
>>
>>
>> Cut lean meat and fat into 1-inch squares or grind through a coarse
>> (1/2-1-inch) plate.
>>
>> Season by sprinkling the ingredients over the meat and hand mix. Grind
>> through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings. Cook
>> in water at 170 degrees Fahrenheit or at 185 degrees Fahrenheit in the
>> smokehouse until the internal temperature of the sausage reaches 152
>> degrees Fahrenheit.
>>
>> Immediately place the sausage in cold water until the internal
>> temperature is 100 degrees Fahrenheit. Rinse briefly with hot water to
>> remove grease. Allow to dry about 1 hour at room temperature. Store in
>> the refrigerator.
>>
>> NOTE:
>> This product may be cooked from the fresh state without first heating in
>> 170 degrees Fahrenheit water if desired.
>> MSU Extension
>>
>>
>>
>>
>> Generic German Sausage
>>
>> 50 lb Beef or venison (ground)
>> 50 lb Fresh pork (ground) not too lean
>> 1 3/4 c Salt (sack salt, notIodized)
>> 3 oz Morton quick cure
>> 3 oz Black pepper
>> 2 oz Garlic powder (fresh garlic is best)
>>
>>
>> 1. Mix all the ingredients together and add up to 2 quarts cold water
>> when mixing.
>>
>> 2. Sausage is ready to put in casings.
>>
>> 3. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour
>> boiling water over it to fill jar. Strain the garlic out and use juice,
>> as much as desired to taste. Start the garlic a day before sausage.
>>
>>
>>
>> Knackwurst
>>
>> Yield: 12 knackwurst
>>
>> 1 lb Lean beef
>> 2 1/2 tb Salt
>> 1 ts Saltpeter; potassium nitrate
>> 1 1/2 lb Lean pork
>> 1/2 lb Pork fat
>> 2 lg Cloves garlic, crushed
>> 1 tb Cumin seeds, crushed but not ground
>> 2 ts Dried crushed red pepper
>> 1 ts Black pepper
>> 1 c Water
>> -large sheep casings
>>
>>
>> Work the beef through the fine blade of the grinder, spread it on a
>> plate and sprinkle the salt and saltpeter over it.
>>
>> Work the pork and pork fat through the coarse blade of the grinder and
>> combine with the beef.
>>
>> Place in large bowl and sprinkle over the garlic, cumin seeds and red
>> and black pepper. Beat well for 5 minutes until the mixture leaves the
>> sides of the bowl.
>>
>> Beat in the 1 cup of water. Fill the casings and twist or tie in 4-5
>> inch lengths. Hand them in an airy room (about 60*F) and dry them for
>> 2-5 days depending on the humidity. Then smoke them for 2-5 hours until
>> brown or dark mahogany. Do not let the temperature rise above 100*F.
>>
>> Store for up to a month in the refrigerator. Simmer in boiling water to
>> cover for 12-15 minutes and drain; or split lengthwise, brush with
>> butter and broil or saute in butter. Serve with split pea or lentil soup.
>>
>>
>>
>> Liver-sage Sausage
>>
>> Yield: 6 servings
>>
>> 1/2 lb Veal or pork stew meat
>> - cut into 1-in pieces
>> 1/2 lb Chicken livers
>> 4 tb Chopped fresh sage; -=OR=-
>> 2 tb -Dried sage
>> 2 tb Minced garlic
>> 1/4 c Drained capers
>> 1/4 ts Ground black pepper
>> 1/2 c Dry white wine
>> 1/2 lb Bacon; coarsely diced
>> 4 Feet of sausage casing
>>
>> IN A MIXING BOWL, combine veal or pork and the chicken livers with the
>> sage, garlic, capers, pepper and white wine.
>>
>> Cover and place in the refrigerator for 4 hours, or up to 12 hours.
>> Remove the mixture from the refrigerator, and add the bacon.
>>
>> Pass the mixture through a meat grinder fitted with medium holes or
>> place in a food processor and pulse until well combined, but not quite
>> smooth.
>>
>> Stuff the mixture into sausage casings, forming one long sausage or form
>> into patties. To cook, place the sausages on a hot grill or under a
>> preheated broiler. Grill 5 to 6 minutes on each side.
>>
>>
>> Liver and Onion Sausage
>>
>> Ingredients for 10 lbs.:
>>
>> 7 lbs. pork liver
>> 2 1/4 lbs. pork butts (or snouts)
>> 12 oz. finely chopped onions
>> 5 oz. soy protein concentrate
>> 3/4 oz. powdered dextrose
>> 1 tbsp. ground white pepper
>> 1 tsp. ground marjoram
>> 1 tsp. ground cloves
>> 1 tsp. ground ginger
>> 2 level tsp. prague powder # 1
>> 3 1/2 oz. salt
>> 1 pt. ice water
>>
>>
>>
>> Cut pork livers into slices about slices about 1/2 to 3/4 inches thick.
>>
>> Place liver into boiling water until it is cooked, then cool liver in
>> cold water and grind through a 1/8" grinder plate. Remaining ingredients
>> are added and then ground through a 3/8" grinder plate
>>
>> Pork butts or snouts are then ground through a 3/8 inch grinder plate.
>> Remaining ingredients are added and mixed until evenly distributed.
>>
>> Then stuff meat into 40 - 43 mm beef middles.
>>
>> Place sausage in 160 degrees F. water and cook until an internal
>> temperature of 152 degrees F is reached, Remove to cooler and low to set
>> for 24 hours before using.
>>
>>
>>
>> FARMER STYLE LIVER SAUSAGE
>>
>> Ingredients for 10 lbs.
>>
>> 2 level tsp. Prague Powder No. 1
>> 7 tbsp. salt
>> 4 tbsp. powdered dextrose
>> 2 cups soy protein concentrate or non fat dry milk
>> 5 tbsp. onion powder
>> 1 tbsp. ground white pepper
>> 1 tsp. marjoram
>> 1/4 tsp. ground cloves
>> 1/4 tsp. ground ginger
>> 31/2 lbs. pork livers
>> 31/2 lbs. pork snouts
>> 3 lbs. beef tripe
>>
>> GRINDING
>>
>> The pork livers have to be scalded in hot water until the thin ends curl
>> up. The pork snouts should be cooked at least 1 hour. If the tripe has
>> not been cooked previously, also cook the tripe for 1 hour, After all
>> the meat has cooled properly, grind it all through a 1/8" grinder plate.
>> You will find that after cooking all the meat there will be shrinkage,
>> so add enough stock to bring the contents back up to green weight.
>>
>> Remove to stuffer and use artificial casings, beef middles, lined sewed
>> hog bungs, or prime hog bungs.
>>
>> COOKING
>>
>> Cook in 160 165 degree F. water until the internal temperature of 152
>> degrees F. is reached. This will require from 1 to 1 1/2 hours. After
>> cooking, place in ice filled tub for quick chilling.
>>
>> Keep adding ice to the water if needed. Chill as rapidly as possible,
>> which will require about 45 minutes, and put product in cooler. Product
>> may be wiped with cloth prior to removal to cooler, or sprayed with 180
>> degree F. hot water.
>>
>> Liver sausage also may be smoked, using smoking instructions for
>> braunschweiger.
>>
>>
>> Liver Sausage
>>
>> To make 10 pounds:
>>
>> 10 lbs. pork liver
>> 2 oz. Fine salt
>> 1/2 oz. Ground white pepper
>> 1/4 oz. Ground allspice
>> 1/2 – 1 tsp. cayenne pepper (to taste)
>> 1/4 oz. Fresh garlic, bruised
>> 1 pt. Ice water
>> Sheep casings 32 – 35 mm
>>
>> Grind the liver using a 3/8” plate
>>
>> Add the salt, pepper, allspice, cayenne pepper, and garlic to the liver
>> and mix well.
>>
>> Grind the mixture again through a 1/8” plate while adding the water
>>
>> Stuff the casings and tie into 5 inch links.
>>
>>
>>
>> Potato Sausage
>>
>> Makes 20 pounds.
>>
>> 4 and one-half pounds lean pork boiled with onion and salt
>> remove the onion from the broth, then soak about 8 slices of diced bread
>> in the broth.
>>
>> 11 and one-half pounds grated raw potatoes
>>
>> 1 pound cooked, riced potatoes
>>
>> About 1 and one-half pounds of cracklings
>>
>> marjoram and thyme to taste
>>
>> about 1/4 cup of flour to thicken.
>>
>> Stuff into casings.
>>
>> Bake in the oven to serve.
>>
>>
>>
>> Texas Hot Links
>>
>>
>> After much experimentation and help from numerous sources I have stumbled
>> over the exact formula for genuine Texas Hotlinks. Goes something like unto
>> this:
>>
>> Ingredients:
>> 5 lbs. coarse ground pork butt
>> 2 lbs. coarse ground beef
>> 1 cup cold water
>> 2 heaping T. fresh ground black pepper
>> 2 heaping T. crushed red pepper
>> 2 heaping T. Hungarian Paprika
>> 1 heaping T. minced fresh garlic
>> 1 T. granulated garlic
>> 1 T kosher salt
>> 1 t. ground bay leaves
>> 1 t. whole anise seeds
>> 1 t. whole mustard seeds
>> 1 t. corriander
>> 1 t. sugar
>> 1 t. ground thyme
>> 6 t. Mortons Tender Quick
>> 1/2 t. MSG
>>
>> Mix all the spices, cure, and garlic into the water and place in
>> refrigerator while you grind the meats.
>>
>> Mix up the meats then add the water to the meat mixture a little at a
>> time, kneading to combine. Run meat mixture through the coarse plate one
>> more time and stuff into medium hog casings.
>>
>> Smoke or slow grill till they are done. Wrap in a piece of bread and
>> slap on the mustard heavy. These things are so good the godless left
>> wing liberal commie pinko democrats will probably try to make them
>> illegal. So if your going to make some..do it soon.
>>
>> bigwheel
>>
>>
>>
>> Kielbasa Nawrocki
>> Ingredients:
>> • 20 lbs. cubed pork
>> • 7 tbsp. sugar
>> • 7 tbsp. salt
>> • 2 tsp. pepper
>> • 3 tbsp. mustard seed
>> • 2 tbsp. marjoram
>> • 2-3 cloves garlic crushed and minced.
>> • 1 3/4 cups water
>>
>> Mix garlic, sugar, water. Pour over meat, mix. Sprinkle 1/2 of salt and
>> pepper- mix, repeat with the rest. Add spices and mix. Marinate
>> overnight; grind into casings. Simmer in water until plump (about 40
>> minutes), carefully pierce each sausage with a fork to release fat.
>> Remove from water, pat or air dry for a few minutes. Brown in skillet (I
>> like to use a little olive oil as the browning medium).
>> This sausage goes great with sauerkraut.
>>
>> I am currently rounding up the spices to be divisible by ten and using
>> about two pounds of pork at a time then cooking the sausage in a
>> crumbled fashion (stir-fried). It makes a great stuffing base for tomatoes.
>>
>> If your are going to use casing, two pounds of sausage is hardly worth
>> the effort.
>>
>> Origins of the Recipe:
>>
>> In the early 1970s I had the opportunity to attend a Polish wedding in
>> Michigan. The food was prepared by the family (the Nawrocki family).
>> Never having tried Kielbasa before, I was entranced by the taste and
>> begged for the recipe.
>>
>> Since that time, a lot of eating habits have changed. The problem is
>> that fat is what carries the seasoning and we try not to eat too much
>> saturated fat.
>>
>> I usually try to buy pork tri-tip (cushion) for about $1.39 per pound
>> and have the butcher trim the fat from the outside, then grind it. This
>> gives you ground pork with abo...
>
>I'll have to try making some longanisa. This is a sweet Filipino sausage flavored with vinegar and garlic. I'm going to go heavy on both and add extra black pepper. I'll probably add just a small amount of bread crumbs. I have no meat grinder or sausage casing. What the heck, it'll still be pretty great.

Ok, I made it all the way down. I now have RSI and ran out of oxygen.
Gotta go back up fast.

> > grind it. This gives you ground pork with abo...
>
> I'll have to try making some longanisa. This is a sweet Filipino
> sausage flavored with vinegar and garlic. I'm going to go heavy on
> both and add extra black pepper. I'll probably add just a small
> amount of bread crumbs. I have no meat grinder or sausage casing.
> What the heck, it'll still be pretty great.

What the heck! Did you not see how much you quoted?


--

Bruce wrote in rec.food.cooking:

> On Sat, 1 Jul 2017 14:49:43 -0700 (PDT), dsi1 >
> wrote:
>
> > On Saturday, July 1, 2017 at 8:46:52 AM UTC-10, Ed Pawlowski wrote:
> >> Fresh Kielbasa
> >>
> >> Makes 5 pounds

Snipped over 2,000 lines

> > I'll have to try making some longanisa. This is a sweet Filipino
> > sausage flavored with vinegar and garlic. I'm going to go heavy on
> > both and add extra black pepper. I'll probably add just a small
> > amount of bread crumbs. I have no meat grinder or sausage casing.
> > What the heck, it'll still be pretty great.
>
> Ok, I made it all the way down. I now have RSI and ran out of oxygen.
> Gotta go back up fast.

No kidding!



--

On Saturday, July 1, 2017 at 3:16:49 PM UTC-10, cshenk wrote:
> > > grind it. This gives you ground pork with abo...
> >
> > I'll have to try making some longanisa. This is a sweet Filipino
> > sausage flavored with vinegar and garlic. I'm going to go heavy on
> > both and add extra black pepper. I'll probably add just a small
> > amount of bread crumbs. I have no meat grinder or sausage casing.
> > What the heck, it'll still be pretty great.
>
> What the heck! Did you not see how much you quoted?
>
>
> --

I didn't quote anything. Google Groups automatically does the quoting but hides the quotes from the user. I don't know why all the newsreaders don't do that. It's a very clean and clear interface. I'll trim the posts but only as a courtesy - it's not really going to do a thing for me.

On Sat, 01 Jul 2017 20:16:40 -0500, "cshenk" > wrote:

>> > grind it. This gives you ground pork with abo...
>>
>> I'll have to try making some longanisa. This is a sweet Filipino
>> sausage flavored with vinegar and garlic. I'm going to go heavy on
>> both and add extra black pepper. I'll probably add just a small
>> amount of bread crumbs. I have no meat grinder or sausage casing.
>> What the heck, it'll still be pretty great.
>
>What the heck! Did you not see how much you quoted?

He didn't even realise it

dsi1 wrote in rec.food.cooking:

> On Saturday, July 1, 2017 at 3:16:49 PM UTC-10, cshenk wrote:
> > > > grind it. This gives you ground pork with abo...
> > >
> > > I'll have to try making some longanisa. This is a sweet Filipino
> > > sausage flavored with vinegar and garlic. I'm going to go heavy on
> > > both and add extra black pepper. I'll probably add just a small
> > > amount of bread crumbs. I have no meat grinder or sausage casing.
> > > What the heck, it'll still be pretty great.
> >
> > What the heck! Did you not see how much you quoted?
> >
> >
> > --
>
> I didn't quote anything. Google Groups automatically does the quoting
> but hides the quotes from the user. I don't know why all the
> newsreaders don't do that. It's a very clean and clear interface.
> I'll trim the posts but only as a courtesy - it's not really going to
> do a thing for me.

Well, you may want to learn how to trim. Automatically qouting over
2,000 lines is a pain in the ass for the rest of us with real readers.

--

On 7/1/2017 9:34 PM, dsi1 wrote:

>
> I didn't quote anything. Google Groups automatically does the quoting but hides the quotes from the user. I don't know why all the newsreaders don't do that. It's a very clean and clear interface. I'll trim the posts but only as a courtesy - it's not really going to do a thing for me.
>

But it does a lot for the rest of us. That is one reason I'd not use GG.

On Saturday, July 1, 2017 at 3:59:17 PM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Saturday, July 1, 2017 at 3:16:49 PM UTC-10, cshenk wrote:
> > > > > grind it. This gives you ground pork with abo...
> > > >
> > > > I'll have to try making some longanisa. This is a sweet Filipino
> > > > sausage flavored with vinegar and garlic. I'm going to go heavy on
> > > > both and add extra black pepper. I'll probably add just a small
> > > > amount of bread crumbs. I have no meat grinder or sausage casing.
> > > > What the heck, it'll still be pretty great.
> > >
> > > What the heck! Did you not see how much you quoted?
> > >
> > >
> > > --
> >
> > I didn't quote anything. Google Groups automatically does the quoting
> > but hides the quotes from the user. I don't know why all the
> > newsreaders don't do that. It's a very clean and clear interface.
> > I'll trim the posts but only as a courtesy - it's not really going to
> > do a thing for me.
>
> Well, you may want to learn how to trim. Automatically qouting over
> 2,000 lines is a pain in the ass for the rest of us with real readers.
>
> --

What you should really be concerned about is completely ignoring what I was posting and focusing on stuff that means nothing. I was talking about Filipino sausage and you want to talk about news readers. I'm not going to discuss the shortcomings of your real reader. It is you people that are misattributing quotes and getting all confused and bitching and moanin' - not me. I'm a little sharper than that. My suggestion is that yoose guys man up and quit yer complainin'!

On Saturday, July 1, 2017 at 4:42:16 PM UTC-10, Ed Pawlowski wrote:
> On 7/1/2017 9:34 PM, dsi1 wrote:
>
> >
> > I didn't quote anything. Google Groups automatically does the quoting but hides the quotes from the user. I don't know why all the newsreaders don't do that. It's a very clean and clear interface. I'll trim the posts but only as a courtesy - it's not really going to do a thing for me.
> >
>
> But it does a lot for the rest of us. That is one reason I'd not use GG.

The real reason you don't use Google Groups is that a long time ago, yoose guys got conned into believing that GG was going to ruin Usenet and the rest is history. Bad, sad, history. Yoose guys don't even have a rational reason for your behavior. Your above paragraph doesn't make any sense. I use GG because it does a lot for me. I can post and read faster and the topics are more clearly laid out than on my Thunderbird reader. These days I hate opening up Thunderbird - it's too slow and messy. I can also access my subscribed groups on any computer I'm at. Your rationale is that I should drive a Model T because it would sure help you guys driving Model Ts out. I ain't buying it.

On Saturday, July 1, 2017 at 11:26:03 PM UTC-4, dsi1 wrote:
> On Saturday, July 1, 2017 at 4:42:16 PM UTC-10, Ed Pawlowski wrote:
> > On 7/1/2017 9:34 PM, dsi1 wrote:
> >
> > >
> > > I didn't quote anything. Google Groups automatically does the quoting but hides the quotes from the user. I don't know why all the newsreaders don't do that. It's a very clean and clear interface. I'll trim the posts but only as a courtesy - it's not really going to do a thing for me.
> > >
> >
> > But it does a lot for the rest of us. That is one reason I'd not use GG.
>
> The real reason you don't use Google Groups is that a long time ago, yoose guys got conned into believing that GG was going to ruin Usenet and the rest is history. Bad, sad, history. Yoose guys don't even have a rational reason for your behavior. Your above paragraph doesn't make any sense. I use GG because it does a lot for me. I can post and read faster and the topics are more clearly laid out than on my Thunderbird reader. These days I hate opening up Thunderbird - it's too slow and messy. I can also access my subscribed groups on any computer I'm at. Your rationale is that I should drive a Model T because it would sure help you guys driving Model Ts out. I ain't buying it.


I'd use it if it worked as well as Agent or Thunderbird. Just the fact it makes quoting and trimming difficult puts it into the second class category.. But you can go ahead and think you are superior.

This is from Google Groups.

On 7/1/2017 11:46 PM, Ed Pawlowski wrote:
> On Saturday, July 1, 2017 at 11:26:03 PM UTC-4, dsi1 wrote:
>> On Saturday, July 1, 2017 at 4:42:16 PM UTC-10, Ed Pawlowski wrote:
>>> On 7/1/2017 9:34 PM, dsi1 wrote:
>>>
>>>>
>>>> I didn't quote anything. Google Groups automatically does the quoting but hides the quotes from the user. I don't know why all the newsreaders don't do that. It's a very clean and clear interface. I'll trim the posts but only as a courtesy - it's not really going to do a thing for me.
>>>>
>>>
>>> But it does a lot for the rest of us. That is one reason I'd not use GG.
>>
>> The real reason you don't use Google Groups is that a long time ago, yoose guys got conned into believing that GG was going to ruin Usenet and the rest is history. Bad, sad, history. Yoose guys don't even have a rational reason for your behavior. Your above paragraph doesn't make any sense. I use GG because it does a lot for me. I can post and read faster and the topics are more clearly laid out than on my Thunderbird reader. These days I hate opening up Thunderbird - it's too slow and messy. I can also access my subscribed groups on any computer I'm at. Your rationale is that I should drive a Model T because it would sure help you guys driving Model Ts out. I ain't buying it.
>
>
> I'd use it if it worked as well as Agent or Thunderbird. Just the fact it makes quoting and trimming difficult puts it into the second class category. But you can go ahead and think you are superior.
>
> This is from Google Groups.
>

Notice it did not properly distinguish what you wrote from what I wrote.

This is from Thunderbird.

On Saturday, July 1, 2017 at 5:48:18 PM UTC-10, Ed Pawlowski wrote:
>
> Notice it did not properly distinguish what you wrote from what I wrote.
>
> This is from Thunderbird.

I know exactly what I wrote. You're just seeing what you want to see. If you think that auto quoting just mixes everything together - you're dead wrong. Perhaps you should study the quoting hierarchy before telling untruths.

I don't have any problem with editing and trimming. For more information, please see the quoted section above - if you can figure it out! I don't have any problems with nested quotes. I guess this means I am superior. Well alright!

And another thing - if you think I'm going to take the fall for not trimming your long ass sausage posts, you got another thing coming - buster!

On Sat, 1 Jul 2017 22:37:26 -0700 (PDT), dsi1 >
wrote:

>On Saturday, July 1, 2017 at 5:48:18 PM UTC-10, Ed Pawlowski wrote:
>>
>> Notice it did not properly distinguish what you wrote from what I wrote.
>>
>> This is from Thunderbird.
>
>I know exactly what I wrote. You're just seeing what you want to see. If you think that auto quoting just mixes everything together - you're dead wrong. Perhaps you should study the quoting hierarchy before telling untruths.
>
>I don't have any problem with editing and trimming. For more information, please see the quoted section above - if you can figure it out! I don't have any problems with nested quotes. I guess this means I am superior. Well alright!
>
>And another thing - if you think I'm going to take the fall for not trimming your long ass sausage posts, you got another thing coming - buster!
>
>

If you want to talk about superior, Cindy and Sanne are superior to
you because they also use Google Groups, but without creating the
horrible mess that you produce.

On Saturday, July 1, 2017 at 7:41:58 PM UTC-10, Bruce wrote:
>
> If you want to talk about superior, Cindy and Sanne are superior to
> you because they also use Google Groups, but without creating the
> horrible mess that you produce.

Yeah but I'm number three, right? Well alright!

On Sat, 1 Jul 2017 22:47:30 -0700 (PDT), dsi1 >
wrote:

>On Saturday, July 1, 2017 at 7:41:58 PM UTC-10, Bruce wrote:
>>
>> If you want to talk about superior, Cindy and Sanne are superior to
>> you because they also use Google Groups, but without creating the
>> horrible mess that you produce.
>
>Yeah but I'm number three, right? Well alright!

Yes, you're still on the podium!

Am Sonntag, 2. Juli 2017 07:41:58 UTC+2 schrieb Bruce:
> On Sat, 1 Jul 2017 22:37:26 -0700 (PDT), dsi1 >
> wrote:

> > I don't have any problems with nested quotes. I guess this means I
> > am superior. Well alright!

> If you want to talk about superior, Cindy and Sanne are superior to
> you because they also use Google Groups, but without creating the
> horrible mess that you produce.

<blush>

Bye, Sanne.

On Sun, 2 Jul 2017 01:35:56 -0700 (PDT), sanne
> wrote:

>Am Sonntag, 2. Juli 2017 07:41:58 UTC+2 schrieb Bruce:
>> On Sat, 1 Jul 2017 22:37:26 -0700 (PDT), dsi1 >
>> wrote:
>
>> > I don't have any problems with nested quotes. I guess this means I
>> > am superior. Well alright!
>
>> If you want to talk about superior, Cindy and Sanne are superior to
>> you because they also use Google Groups, but without creating the
>> horrible mess that you produce.
>
><blush>

On Saturday, July 1, 2017 at 9:34:16 PM UTC-4, dsi1 wrote:
> On Saturday, July 1, 2017 at 3:16:49 PM UTC-10, cshenk wrote:
> > > > grind it. This gives you ground pork with abo...
> > >
> > > I'll have to try making some longanisa. This is a sweet Filipino
> > > sausage flavored with vinegar and garlic. I'm going to go heavy on
> > > both and add extra black pepper. I'll probably add just a small
> > > amount of bread crumbs. I have no meat grinder or sausage casing.
> > > What the heck, it'll still be pretty great.
> >
> > What the heck! Did you not see how much you quoted?
> >
> >
> > --
>
> I didn't quote anything. Google Groups automatically does the quoting but hides the quotes from the user. I don't know why all the newsreaders don't do that. It's a very clean and clear interface. I'll trim the posts but only as a courtesy - it's not really going to do a thing for me.

I use Google Groups, and that long post was impossible. First I had
to click to expand it, then the entire quoted mass was still there and
I had to scroll through it to see what you wrote.

Frankly, I didn't bother until other people were complaining, and after
you arrogantly assumed that Google Groups "hides the quotes from the user"
I investigated and as expected everybody else was right.

Cindy Hamilton

On 2017-07-02 1:37 AM, dsi1 wrote:


> And another thing - if you think I'm going to take the fall for not trimming your long ass sausage posts, you got another thing coming - buster!
>
>
>

You may not want to take the fall for it, but a bunch of people here
likely think you are an idiot for having included so much quoted text
just to add a short comment at the end.

On 2017-07-02, Ed Pawlowski > wrote:

> Notice it did not properly distinguish what you wrote from what I wrote.

I notice my "agent" properly distinguishes dsil's post from your
posts. Unfortunately, it shows dsil's sentences do NOT wrap unless I
hit a keystroke that changes 'em.

> This is from Thunderbird.

Each newsreader has different settings/features. Many of the BigNet
entities like gobble (GG), Mozilla (Tbird), cell phonse (G2) offer
their own version of what they would like to see. A "de facto" std,
if you will. Problem is, Usenet (as it's officially known) had its
own stds long before any of these other bogus pretenders showed up and
jes screwed everything up (bad quotes, bad wrap features, etc).

Wanna see what the original requirments for Usenet readers? Gonna hafta look
'em up. Approved newsreaders, though, which adhere to the original stds, to one
degree or another, are still available.

<https://en.wikipedia.org/wiki/Good_Netkeeping_Seal_of_Approval>

nb

On Sunday, July 2, 2017 at 2:30:25 AM UTC-10, Dave Smith wrote:
> On 2017-07-02 1:37 AM, dsi1 wrote:
>
>
> > And another thing - if you think I'm going to take the fall for not trimming your long ass sausage posts, you got another thing coming - buster!
> >
> >
> >
>
> You may not want to take the fall for it, but a bunch of people here
> likely think you are an idiot for having included so much quoted text
> just to add a short comment at the end.

Life's a bitch, ain't it?

dsi1 wrote in rec.food.cooking:

> On Saturday, July 1, 2017 at 3:59:17 PM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On Saturday, July 1, 2017 at 3:16:49 PM UTC-10, cshenk wrote:
> > > > > > grind it. This gives you ground pork with abo...
> > > > >
> > > > > I'll have to try making some longanisa. This is a sweet
> > > > > Filipino sausage flavored with vinegar and garlic. I'm going
> > > > > to go heavy on both and add extra black pepper. I'll probably
> > > > > add just a small amount of bread crumbs. I have no meat
> > > > > grinder or sausage casing. What the heck, it'll still be
> > > > > pretty great.
> > > >
> > > > What the heck! Did you not see how much you quoted?
> > > >
> > > >
> > > > --
> > >
> > > I didn't quote anything. Google Groups automatically does the
> > > quoting but hides the quotes from the user. I don't know why all
> > > the newsreaders don't do that. It's a very clean and clear
> > > interface. I'll trim the posts but only as a courtesy - it's not
> > > really going to do a thing for me.
> >
> > Well, you may want to learn how to trim. Automatically qouting over
> > 2,000 lines is a pain in the ass for the rest of us with real
> > readers.
> >
> > --
>
> What you should really be concerned about is completely ignoring what
> I was posting and focusing on stuff that means nothing. I was talking
> about Filipino sausage and you want to talk about news readers. I'm
> not going to discuss the shortcomings of your real reader. It is you
> people that are misattributing quotes and getting all confused and
> bitching and moanin' - not me. I'm a little sharper than that. My
> suggestion is that yoose guys man up and quit yer complainin'!

Sorry but by the time I scrolled that far, I didnt care what you posted.

--

sanne wrote in rec.food.cooking:

> Am Sonntag, 2. Juli 2017 07:41:58 UTC+2 schrieb Bruce:
> > On Sat, 1 Jul 2017 22:37:26 -0700 (PDT), dsi1 >
> > wrote:
>
> > > I don't have any problems with nested quotes. I guess this means I
> > > am superior. Well alright!
>
> > If you want to talk about superior, Cindy and Sanne are superior to
> > you because they also use Google Groups, but without creating the
> > horrible mess that you produce.
>
> <blush>
>
> Bye, Sanne.

You do great Sanne, as do many others.

I think DS1 just missed that it was some 2,000 lines (or really long)
and that such should be trimmed to what ou are replying to. Apparently
you have to actually *do something* there to see it and act
appropriately when quoting such. Maybe he didn't know that and now
does.

Carol

--

Bruce wrote in rec.food.cooking:

> On Sat, 01 Jul 2017 20:16:40 -0500, "cshenk" > wrote:
>
> >> > grind it. This gives you ground pork with abo...
> >>
> >> I'll have to try making some longanisa. This is a sweet Filipino
> >> sausage flavored with vinegar and garlic. I'm going to go heavy on
> >> both and add extra black pepper. I'll probably add just a small
> >> amount of bread crumbs. I have no meat grinder or sausage casing.
> >> What the heck, it'll still be pretty great.
> >
> > What the heck! Did you not see how much you quoted?
>
> He didn't even realise it

Yes, I see that now. Cindy tagged that it can be done but didnt note
it either before that.

I don't hate ds1 or GG, but I would hope that other GG users assist one
another in cases like this that were quite radically long.

--

On Sunday, July 2, 2017 at 7:12:48 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Saturday, July 1, 2017 at 3:59:17 PM UTC-10, cshenk wrote:
> > > dsi1 wrote in rec.food.cooking:
> > >
> > > > On Saturday, July 1, 2017 at 3:16:49 PM UTC-10, cshenk wrote:
> > > > > > > grind it. This gives you ground pork with abo...
> > > > > >
> > > > > > I'll have to try making some longanisa. This is a sweet
> > > > > > Filipino sausage flavored with vinegar and garlic. I'm going
> > > > > > to go heavy on both and add extra black pepper. I'll probably
> > > > > > add just a small amount of bread crumbs. I have no meat
> > > > > > grinder or sausage casing. What the heck, it'll still be
> > > > > > pretty great.
> > > > >
> > > > > What the heck! Did you not see how much you quoted?
> > > > >
> > > > >
> > > > > --
> > > >
> > > > I didn't quote anything. Google Groups automatically does the
> > > > quoting but hides the quotes from the user. I don't know why all
> > > > the newsreaders don't do that. It's a very clean and clear
> > > > interface. I'll trim the posts but only as a courtesy - it's not
> > > > really going to do a thing for me.
> > >
> > > Well, you may want to learn how to trim. Automatically qouting over
> > > 2,000 lines is a pain in the ass for the rest of us with real
> > > readers.
> > >
> > > --
> >
> > What you should really be concerned about is completely ignoring what
> > I was posting and focusing on stuff that means nothing. I was talking
> > about Filipino sausage and you want to talk about news readers. I'm
> > not going to discuss the shortcomings of your real reader. It is you
> > people that are misattributing quotes and getting all confused and
> > bitching and moanin' - not me. I'm a little sharper than that. My
> > suggestion is that yoose guys man up and quit yer complainin'!
>
> Sorry but by the time I scrolled that far, I didnt care what you posted.
>
> --

You best drop that sorry ass new reader pronto. With Google Groups, there's no scrolling! Amazing! Otherwise you can choose to curse the darkness instead of lighting a candle.

On Sunday, July 2, 2017 at 8:10:16 AM UTC-10, cshenk wrote:
>
> You do great Sanne, as do many others.
>
> I think DS1 just missed that it was some 2,000 lines (or really long)
> and that such should be trimmed to what ou are replying to. Apparently
> you have to actually *do something* there to see it and act
> appropriately when quoting such. Maybe he didn't know that and now
> does.
>
> Carol
>
> --

I'm not going to partially edit someone's post. I wasn't brought up that way. If I do any deleting, I just leave the last post and remove everything else. That's the proper thing to do. You should be ragging on guys that make up post with hundreds of lines.

On 7/2/2017 3:17 PM, dsi1 wrote:

>
> I'm not going to partially edit someone's post. I wasn't brought up that way. If I do any deleting, I just leave the last post and remove everything else. That's the proper thing to do. You should be ragging on guys that make up post with hundreds of lines.
>

Why? What is wrong with hundreds of lines of "on topic" information?
Is there a limit on size? Is there a limit on good information?

There certainly is no limit on the other clap trap posted here every day
or the arrogance of some of the posters.

On Sunday, July 2, 2017 at 9:30:30 AM UTC-10, Ed Pawlowski wrote:
> On 7/2/2017 3:17 PM, dsi1 wrote:
>
> >
> > I'm not going to partially edit someone's post. I wasn't brought up that way. If I do any deleting, I just leave the last post and remove everything else. That's the proper thing to do. You should be ragging on guys that make up post with hundreds of lines.
> >
>
> Why? What is wrong with hundreds of lines of "on topic" information?
> Is there a limit on size? Is there a limit on good information?
>
> There certainly is no limit on the other clap trap posted here every day
> or the arrogance of some of the posters.

Those huge ass lines of quote were written by you. There was a complaint that I should have cut down your post by some of the Jr. fascists on the group but I won't presume to be your editor so quit your bitchin. I ain't editing nobody's post because I have some integrity.

On Sun, 2 Jul 2017 15:30:27 -0400, Ed Pawlowski > wrote:

>On 7/2/2017 3:17 PM, dsi1 wrote:
>
>>
>> I'm not going to partially edit someone's post. I wasn't brought up that way. If I do any deleting, I just leave the last post and remove everything else. That's the proper thing to do. You should be ragging on guys that make up post with hundreds of lines.
>>
>
>Why? What is wrong with hundreds of lines of "on topic" information?
>Is there a limit on size? Is there a limit on good information?
>
>There certainly is no limit on the other clap trap posted here every day
>or the arrogance of some of the posters.

I'm so sorry Ed that I suggested that you post your recipes. I
thought others on a food group would be interested in an on topic
post. I thank you for posting them, I have copied and saved them.
Thank you for your effort on my behalf.
In the old days a post like yours would not be commented on.
Janet US

dsi1 wrote in rec.food.cooking:

> On Sunday, July 2, 2017 at 7:12:48 AM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On Saturday, July 1, 2017 at 3:59:17 PM UTC-10, cshenk wrote:
> > > > dsi1 wrote in rec.food.cooking:
> > > >
> > > > > On Saturday, July 1, 2017 at 3:16:49 PM UTC-10, cshenk wrote:
> > > > > > > > grind it. This gives you ground pork with abo...
> > > > > > >
> > > > > > > I'll have to try making some longanisa. This is a sweet
> > > > > > > Filipino sausage flavored with vinegar and garlic. I'm
> > > > > > > going to go heavy on both and add extra black pepper.
> > > > > > > I'll probably add just a small amount of bread crumbs. I
> > > > > > > have no meat grinder or sausage casing. What the heck,
> > > > > > > it'll still be pretty great.
> > > > > >
> > > > > > What the heck! Did you not see how much you quoted?
> > > > > >
> > > > > >
> > > > > > --
> > > > >
> > > > > I didn't quote anything. Google Groups automatically does the
> > > > > quoting but hides the quotes from the user. I don't know why
> > > > > all the newsreaders don't do that. It's a very clean and clear
> > > > > interface. I'll trim the posts but only as a courtesy - it's
> > > > > not really going to do a thing for me.
> > > >
> > > > Well, you may want to learn how to trim. Automatically qouting
> > > > over 2,000 lines is a pain in the ass for the rest of us with
> > > > real readers.
> > > >
> > > > --
> > >
> > > What you should really be concerned about is completely ignoring
> > > what I was posting and focusing on stuff that means nothing. I
> > > was talking about Filipino sausage and you want to talk about
> > > news readers. I'm not going to discuss the shortcomings of your
> > > real reader. It is you people that are misattributing quotes and
> > > getting all confused and bitching and moanin' - not me. I'm a
> > > little sharper than that. My suggestion is that yoose guys man up
> > > and quit yer complainin'!
> >
> > Sorry but by the time I scrolled that far, I didnt care what you
> > posted.
> >
> > --
>
> You best drop that sorry ass new reader pronto. With Google Groups,
> there's no scrolling! Amazing! Otherwise you can choose to curse the
> darkness instead of lighting a candle.

ds1, there is nothing wrong with my reader. What you have is an issue
where you didnt know you over quoted to the extreme. It would have been
better if the person with the sausage posts had limted them to 200
lines or so each but that didnt happen. Meantime, everyone else on
quoting limited (except you).

We don't hate you. WE are just letting you know to be a bit more
careful as that was extreme even for here.

--

dsi1 wrote in rec.food.cooking:

> On Sunday, July 2, 2017 at 8:10:16 AM UTC-10, cshenk wrote:
> >
> > You do great Sanne, as do many others.
> >
> > I think DS1 just missed that it was some 2,000 lines (or really
> > long) and that such should be trimmed to what ou are replying to.
> > Apparently you have to actually *do something* there to see it and
> > act appropriately when quoting such. Maybe he didn't know that and
> > now does.
> >
> > Carol
> >
> > --
>
> I'm not going to partially edit someone's post. I wasn't brought up
> that way. If I do any deleting, I just leave the last post and remove
> everything else. That's the proper thing to do. You should be ragging
> on guys that make up post with hundreds of lines.

I'm not ragging on you. You just quoted too much is all. Next time, if
it'[s that long, just post your stuff and remove the quote if it;s hard
to bring it down to just what you are referring to.

--

On 7/2/2017 4:12 PM, U.S. Janet B. wrote:
> On Sun, 2 Jul 2017 15:30:27 -0400, Ed Pawlowski > wrote:
>
>> On 7/2/2017 3:17 PM, dsi1 wrote:
>>
>>>
>>> I'm not going to partially edit someone's post. I wasn't brought up that way. If I do any deleting, I just leave the last post and remove everything else. That's the proper thing to do. You should be ragging on guys that make up post with hundreds of lines.
>>>
>>
>> Why? What is wrong with hundreds of lines of "on topic" information?
>> Is there a limit on size? Is there a limit on good information?
>>
>> There certainly is no limit on the other clap trap posted here every day
>> or the arrogance of some of the posters.
>
> I'm so sorry Ed that I suggested that you post your recipes. I
> thought others on a food group would be interested in an on topic
> post. I thank you for posting them, I have copied and saved them.
> Thank you for your effort on my behalf.
> In the old days a post like yours would not be commented on.
> Janet US
>

No apology necessary. If someone does not like on topic information it
may be enough to push them away. I certainly don't feel guilty about
it. Seems dsi1 takes pride in not editing a post no matter how long it
is. No biggies, it won't change my life. Hope you find a recipe or two
that you like.

"Ed Pawlowski" wrote in message ...

On 7/2/2017 4:12 PM, U.S. Janet B. wrote:
> On Sun, 2 Jul 2017 15:30:27 -0400, Ed Pawlowski > wrote:
>
>> On 7/2/2017 3:17 PM, dsi1 wrote:
>>
>>>
>>> I'm not going to partially edit someone's post. I wasn't brought up that
>>> way. If I do any deleting, I just leave the last post and remove
>>> everything else. That's the proper thing to do. You should be ragging on
>>> guys that make up post with hundreds of lines.
>>>
>>
>> Why? What is wrong with hundreds of lines of "on topic" information?
>> Is there a limit on size? Is there a limit on good information?
>>
>> There certainly is no limit on the other clap trap posted here every day
>> or the arrogance of some of the posters.
>
> I'm so sorry Ed that I suggested that you post your recipes. I
> thought others on a food group would be interested in an on topic
> post. I thank you for posting them, I have copied and saved them.
> Thank you for your effort on my behalf.
> In the old days a post like yours would not be commented on.
> Janet US
>

No apology necessary. If someone does not like on topic information it
may be enough to push them away. I certainly don't feel guilty about
it. Seems dsi1 takes pride in not editing a post no matter how long it
is. No biggies, it won't change my life. Hope you find a recipe or two
that you like.

==

I did, so thank you!

--
http://www.helpforheroes.org.uk

On Sun, 02 Jul 2017 14:12:58 -0600, U.S. Janet B. >
wrote:

>On Sun, 2 Jul 2017 15:30:27 -0400, Ed Pawlowski > wrote:
>
>>On 7/2/2017 3:17 PM, dsi1 wrote:
>>
>>>
>>> I'm not going to partially edit someone's post. I wasn't brought up that way. If I do any deleting, I just leave the last post and remove everything else. That's the proper thing to do. You should be ragging on guys that make up post with hundreds of lines.
>>>
>>
>>Why? What is wrong with hundreds of lines of "on topic" information?
>>Is there a limit on size? Is there a limit on good information?
>>
>>There certainly is no limit on the other clap trap posted here every day
>>or the arrogance of some of the posters.
>
>I'm so sorry Ed that I suggested that you post your recipes. I
>thought others on a food group would be interested in an on topic
>post. I thank you for posting them, I have copied and saved them.
>Thank you for your effort on my behalf.
>In the old days a post like yours would not be commented on.

Did anybody comment on Ed's post? That was all useful if you're into
sausage.

On Sun, 2 Jul 2017 09:01:12 -0700 (PDT), dsi1 >
wrote:

>On Sunday, July 2, 2017 at 2:30:25 AM UTC-10, Dave Smith wrote:
>> On 2017-07-02 1:37 AM, dsi1 wrote:
>>
>>
>> > And another thing - if you think I'm going to take the fall for not trimming your long ass sausage posts, you got another thing coming - buster!
>> >
>> >
>> >
>>
>> You may not want to take the fall for it, but a bunch of people here
>> likely think you are an idiot for having included so much quoted text
>> just to add a short comment at the end.
>
>Life's a bitch, ain't it?

I thought Hawaiians were modest, non-confrontational people. Don't you
stand out like dog's balls on that rock with your arrogance?

On Sun, 02 Jul 2017 13:15:27 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Sat, 01 Jul 2017 20:16:40 -0500, "cshenk" > wrote:
>>
>> >> > grind it. This gives you ground pork with abo...
>> >>
>> >> I'll have to try making some longanisa. This is a sweet Filipino
>> >> sausage flavored with vinegar and garlic. I'm going to go heavy on
>> >> both and add extra black pepper. I'll probably add just a small
>> >> amount of bread crumbs. I have no meat grinder or sausage casing.
>> >> What the heck, it'll still be pretty great.
>> >
>> > What the heck! Did you not see how much you quoted?
>>
>> He didn't even realise it
>
>Yes, I see that now. Cindy tagged that it can be done but didnt note
>it either before that.
>
>I don't hate ds1 or GG, but I would hope that other GG users assist one
>another in cases like this that were quite radically long.

I don't think dsi1 will take any advice from anyone. He already knows
best.

On Sunday, July 2, 2017 at 10:37:48 AM UTC-10, Ed Pawlowski wrote:
> On 7/2/2017 4:12 PM, U.S. Janet B. wrote:
> > On Sun, 2 Jul 2017 15:30:27 -0400, Ed Pawlowski > wrote:
> >
> >> On 7/2/2017 3:17 PM, dsi1 wrote:
> >>
> >>>
> >>> I'm not going to partially edit someone's post. I wasn't brought up that way. If I do any deleting, I just leave the last post and remove everything else. That's the proper thing to do. You should be ragging on guys that make up post with hundreds of lines.
> >>>
> >>
> >> Why? What is wrong with hundreds of lines of "on topic" information?
> >> Is there a limit on size? Is there a limit on good information?
> >>
> >> There certainly is no limit on the other clap trap posted here every day
> >> or the arrogance of some of the posters.
> >
> > I'm so sorry Ed that I suggested that you post your recipes. I
> > thought others on a food group would be interested in an on topic
> > post. I thank you for posting them, I have copied and saved them.
> > Thank you for your effort on my behalf.
> > In the old days a post like yours would not be commented on.
> > Janet US
> >
>
> No apology necessary. If someone does not like on topic information it
> may be enough to push them away. I certainly don't feel guilty about
> it. Seems dsi1 takes pride in not editing a post no matter how long it
> is. No biggies, it won't change my life. Hope you find a recipe or two
> that you like.

I'm not the one complaining about the length of your post. You got the wrong critter.

On Sunday, July 2, 2017 at 10:35:06 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Sunday, July 2, 2017 at 7:12:48 AM UTC-10, cshenk wrote:
> > > dsi1 wrote in rec.food.cooking:
> > >
> > > > On Saturday, July 1, 2017 at 3:59:17 PM UTC-10, cshenk wrote:
> > > > > dsi1 wrote in rec.food.cooking:
> > > > >
> > > > > > On Saturday, July 1, 2017 at 3:16:49 PM UTC-10, cshenk wrote:
> > > > > > > > > grind it. This gives you ground pork with abo...
> > > > > > > >
> > > > > > > > I'll have to try making some longanisa. This is a sweet
> > > > > > > > Filipino sausage flavored with vinegar and garlic. I'm
> > > > > > > > going to go heavy on both and add extra black pepper.
> > > > > > > > I'll probably add just a small amount of bread crumbs. I
> > > > > > > > have no meat grinder or sausage casing. What the heck,
> > > > > > > > it'll still be pretty great.
> > > > > > >
> > > > > > > What the heck! Did you not see how much you quoted?
> > > > > > >
> > > > > > >
> > > > > > > --
> > > > > >
> > > > > > I didn't quote anything. Google Groups automatically does the
> > > > > > quoting but hides the quotes from the user. I don't know why
> > > > > > all the newsreaders don't do that. It's a very clean and clear
> > > > > > interface. I'll trim the posts but only as a courtesy - it's
> > > > > > not really going to do a thing for me.
> > > > >
> > > > > Well, you may want to learn how to trim. Automatically qouting
> > > > > over 2,000 lines is a pain in the ass for the rest of us with
> > > > > real readers.
> > > > >
> > > > > --
> > > >
> > > > What you should really be concerned about is completely ignoring
> > > > what I was posting and focusing on stuff that means nothing. I
> > > > was talking about Filipino sausage and you want to talk about
> > > > news readers. I'm not going to discuss the shortcomings of your
> > > > real reader. It is you people that are misattributing quotes and
> > > > getting all confused and bitching and moanin' - not me. I'm a
> > > > little sharper than that. My suggestion is that yoose guys man up
> > > > and quit yer complainin'!
> > >
> > > Sorry but by the time I scrolled that far, I didnt care what you
> > > posted.
> > >
> > > --
> >
> > You best drop that sorry ass new reader pronto. With Google Groups,
> > there's no scrolling! Amazing! Otherwise you can choose to curse the
> > darkness instead of lighting a candle.
>
> ds1, there is nothing wrong with my reader. What you have is an issue
> where you didnt know you over quoted to the extreme. It would have been
> better if the person with the sausage posts had limted them to 200
> lines or so each but that didnt happen. Meantime, everyone else on
> quoting limited (except you).
>
> We don't hate you. WE are just letting you know to be a bit more
> careful as that was extreme even for here.
>
> --

You must believe that I didn't notice how long the OP's text was. I certainly did - I have no control over that nor is it on my to adjust it's length.

On Sunday, July 2, 2017 at 10:37:48 AM UTC-10, Ed Pawlowski wrote:
> On 7/2/2017 4:12 PM, U.S. Janet B. wrote:
> > On Sun, 2 Jul 2017 15:30:27 -0400, Ed Pawlowski > wrote:
> >
> >> On 7/2/2017 3:17 PM, dsi1 wrote:
> >>
> >>>
> >>> I'm not going to partially edit someone's post. I wasn't brought up that way. If I do any deleting, I just leave the last post and remove everything else. That's the proper thing to do. You should be ragging on guys that make up post with hundreds of lines.
> >>>
> >>
> >> Why? What is wrong with hundreds of lines of "on topic" information?
> >> Is there a limit on size? Is there a limit on good information?
> >>
> >> There certainly is no limit on the other clap trap posted here every day
> >> or the arrogance of some of the posters.
> >
> > I'm so sorry Ed that I suggested that you post your recipes. I
> > thought others on a food group would be interested in an on topic
> > post. I thank you for posting them, I have copied and saved them.
> > Thank you for your effort on my behalf.
> > In the old days a post like yours would not be commented on.
> > Janet US
> >
>
> No apology necessary. If someone does not like on topic information it
> may be enough to push them away. I certainly don't feel guilty about
> it. Seems dsi1 takes pride in not editing a post no matter how long it
> is. No biggies, it won't change my life. Hope you find a recipe or two
> that you like.

I originally said that I would like to try making some sausage myself. It's you and other posters that are obsessed with this quoting thing. I couldn't care less about the quoting length or if yoose guys don't want to solve your own problems. Congratulations, you just helped railroad your own topic. It's nutty behavior like that that keeps me coming back! Thank you!