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Post by justjohn on Apr 20, 2006 15:03:51 GMT -7
 Hi folks, It's Janek of the North here. Since Easter has come and gone, I have come to a conclusion that it is about time I made some of my own kielbasa. The Biala Kielbasa (fresh) not smoked is a good target. When you cook it you can use the broth for soups etc. However, I don't have a recipe for this item.  Humbly I need your help.  Old country recipes have proven at times to be the best. Any ideas? 
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Post by heymikey on Apr 20, 2006 20:02:34 GMT -7
hey john, this is mike the chef! send me your email and a brief note and i can get you up and running on your sausage adventure! chefmb@earthlink.net
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Post by rdywenur on Apr 21, 2006 16:52:58 GMT -7
JJ ...my Polish cookbook says when making white kielbasa that you can save the broth to make either red or white barszcz, zurek,pea soup or kapusniak.
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Post by gardenmoma on May 4, 2006 20:53:19 GMT -7
John,
My mother always made kielbasa...I can give you (and everyone else) the recipe if you want it.
It was never smoked, but I wouldn't call it "white." To me, a white sausage looks something like German "bratwurst" that is, I believe made with veal.
Are you anywhere near the Glens' Falls or Warrensburg areas of NY? There are some great small butcher shops and smoke houses in that area. They do a lot of game meats.
GM
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piwo
Citizen of the World
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Posts: 1,189
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Post by piwo on May 6, 2006 7:32:22 GMT -7
Hi Gardenmamma, I'd love for you to share the recipe if it's available.  I've not been able to find one that replicates exactly my grandmothers. We thought we were close, but just wasn't "right".  Maybe she cured her meat for a few days and that changed the flavor/color, or maybe we just don't have the recipe the way she did it. My mom never had it written down. So, if you have it, please post or put in a PM.. When my had heals up a little, I'm up for trying a batch (and for my remedial chrusciki class with mom)! |
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Post by justjohn on May 8, 2006 16:33:47 GMT -7
John, My mother always made kielbasa...I can give you (and everyone else) the recipe if you want it. It was never smoked, but I wouldn't call it "white." To me, a white sausage looks something like German "bratwurst" that is, I believe made with veal. Are you anywhere near the Glens' Falls or Warrensburg areas of NY? There are some great small butcher shops and smoke houses in that area. They do a lot of game meats. GM Alright GM I accept. Please send it to: Skeeterj@comcast.net |
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Post by kielbasa1 on May 16, 2006 7:57:22 GMT -7
John:
I'm from the Schenectady, NY area originally. My parents and the neighbor butcher shop always had "fresh Kielbasa" at Easter. I never knew it to be called Bialy until I visited Poland. Any input on this? White Eagle Packing in Schenectady, NY has the best Bialy and smoked Kielbasa.
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Post by heymikey on May 16, 2006 10:02:45 GMT -7
the word bialy in polish means white! also in some polish jewish areas of poland, the sausage is rolled into a tight circle that resembles the famed jewish bread "bialey".
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Post by Jaga on May 16, 2006 19:44:41 GMT -7
Mikey, only Poles and Polish Americans know what Belarus means  ("bialy")... I love biala kielbasa with hosreradish sauce but there is no way to buy it here |
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Post by heymikey on May 17, 2006 9:24:57 GMT -7
yes jaga, im with you on that! i kind of went a little nuts around easter trying to find fresh sausage to no avail. here in san diego we have a few russian stores who import from san fran up north, but its nothing like what were talking about. ive been considering opening up a small sausage shop here to just sell a few items but the rents and taxes are just nuts!!
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Post by jimpres on May 17, 2006 10:48:19 GMT -7
Mikey,
Go to the Susage King (Wurst Konig) on Washington street in San Diego.
(619) 297-4301
811 W Washington St
San Diego, CA 92103
They sell lots of fresh sausage made on the premises including kielbasa,
plus great hot veal loaf made fresh each day.
Jim
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Post by heymikey on May 17, 2006 11:38:46 GMT -7
yes jim my west coast brother! i was too late to get my order in at the sausage king! for your info if you ever see my book look to page 157, the picture of smoked sausage garnished kraut, all the meats are from the sausage king!! the owner almost passed out when i gave him a copy for his store!! jim also if you head down south my way, get off the 5 at palomar airport road. we have a hugh german store called tip top meats that will blow your mind, and also your wallet!!! the stores like stepping into little duseldorf, prime german imported goods, full stocked deli, restaurant, cases of wursts, jams jellies pastry!! but no chicago style polish sausage!! no joke its worth the drive, bring a cooler!!
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Post by jimpres on May 18, 2006 10:45:24 GMT -7
Mikey,
Thanks for the info on the Tip Top Meat store. I'll have to go there after the lottery win ; )
My daughter lives in San Marcos so I get there often.
Danke,
Jim
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Post by csider on May 23, 2006 21:18:41 GMT -7
My mother always made kielbasa...I can give you (and everyone else) the recipe if you want it.
Yes Please send it to me also cview1@dccnet.com
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Post by jimpres on May 25, 2006 8:00:17 GMT -7
CSider,
Ok post the recipe for us.
Jim
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Humbly I need your help. 
I've not been able to find one that replicates exactly my grandmothers. We thought we were close, but just wasn't "right". 
Maybe she cured her meat for a few days and that changed the flavor/color, or maybe we just don't have the recipe the way she did it. My mom never had it written down.
("bialy")...