Quoting Dave Drum to Dale Shipp <=-

Brought this to my second picnic (the Canadian Caper) where they
were well-received.
Title: Garlic Sausage
From: The Book of Garlic

I do remember them and yes they were tasty as was Jim Bodle's
offering from his favourite hometown Polish Butcher. And the ones I
brought from Carson's Meat Market in Cobden, Ontario weren't bad
either. It was interesting tasting all three side by side: very
similar overall but there were subtle differences in the seasonings.

2 ts Quatre epices *
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)

In many formulas the fourth spice is 1 part either cinnamon or
cloves, although a half part is more than enough as they can
overpower the pepper so easily.

Cheers

Jim

... They're like whisky or sex; one taste and you're hooked.

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JIM WELLER wrote to DAVE DRUM <=-

Brought this to my second picnic (the Canadian Caper) where they
were well-received.
Title: Garlic Sausage
From: The Book of Garlic

I do remember them and yes they were tasty as was Jim Bodle's
offering from his favourite hometown Polish Butcher. And the ones I brought from Carson's Meat Market in Cobden, Ontario weren't bad
either. It was interesting tasting all three side by side: very
similar overall but there were subtle differences in the seasonings.

I remember that Georgia was amazed that Bodle's "fresh kielbasa" was
ground meat as all she had ever seen was made of emulsified product like bologna. I thought that unusual as we grew up in the same house in a
coal mining town full of middle European first and second generation
miners and their families. Our neighbours surnames were Drnjvc, Sitki,
and Danko. Our family was about the only WASPs on our block.

2 ts Quatre epices *
* 1 part nutmeg, 1 part ginger and 7 parts white pepper -
(which is only THREE spices - UDD)

In many formulas the fourth spice is 1 part either cinnamon or
cloves, although a half part is more than enough as they can
overpower the pepper so easily.

Oh, I know. It just gets up my wick when people try to co-opt something
and pervert it instead. If the author had called the mix "troi epices"
I'd never have said a word. Bv)=

It's like some Chinese 5-spice mixes I've seen that call for six or more ingredients. C'mon. Really????

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Christian Courier : Perfectly Real **
Categories: Poultry, Herbs, Chilies, Vegetables, Citrus
Yield: 6 servings

6 c Homemade or good quality
- chicken broth
2 c Shredded cooked chicken
1/2 tb Chinese 5-spice powder *
1 tb Oil
4 Green onions
10 oz Pkg bean sprouts
9 oz Pkg rice vermicelli noodles
3/4 oz Pkg thai red chilies
1 bn Fresh basil
1 bn Fresh cilantro
1 Lime; in 6 wedges
Hoisin sauce
Sriracha red pepper sauce

* NOTE: Chinese 5-spice powder is a blend of different
spices used in traditional Asian cooking. It often
includes star anise, cloves, Szechuan peppercorns,
fennel and various other spices.

Cook and shred chicken ahead of time. Set aside.

Finely chop green onions. Set aside half, and stir-fry
the other half in oil in a medium soup pot for 2
minutes. Then add broth to the pot along with Chinese
5-spice powder. Bring to boil and then simmer on low for
20-30 minutes. Add salt, pepper, and soy sauce to taste
as desired.

Prepare rice noodles according to directions on package.

Set out 6 bowls. Divide cooked noodles evenly among
bowls, filling about 2/3 full. Then place on top of the
noodles in each bowl: 1/3 cup bean sprouts, 2 sprigs of
cilantro, 1-2 basil leaves, 1 chile pepper, 1 tbsp
chopped green onion, and 1/3 cup cooked chicken.

Pour hot broth over noodles to fill the bowls. Serve
with a wedge of lime.

To eat, squeeze lime over soup. Add hoisin and sriracha
sauces to taste. Stir herbs and veggies into the soup.
Remove herbs or eat around them. Prepare for slurping!

** Faux pho

RECIPE FROM: http://www.christiancourier.ca

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

I remember that Georgia was amazed that Bodle's "fresh kielbasa" was ground meat as all she had ever seen was made of emulsified product
like bologna.

You may already know this as you grew up with Polish neighbours but
while we tend to think of kielbasa as a particular kind of Polish
sausage the word actually translates as just "sausage" so all the
different kinds are all kielbasa to a Pole (just as kubasa is to a
Ukrainian).


What we call kielbasa here is known as Krakowska or Krakow sausage
there. Georgia's stuff is called "kielbasa bolonska" if it came in
big chubs or parowki if they were wiener sized.

And "Kubasa" in Alberta usually turns out to be garlic sausage.

Kielbasa Litewska:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Smoked Pork Sausages
Categories: Lithuanian, Groundmeat, Pork, Sausages
Yield: 12 pounds

5 kg (10 lbs) ground pork
1 kg (2 lbs) fresh pork side,
Finely cubed
1/2 ts Pepper
1/2 ts Allspice
1/2 ts Coriander
1/2 Nutmeg, grated
5 Garlic cloves, minced
10 g (2 teaspoons) 96% alcohol
(to remove excess moisture)
180 g (3/4 cup) salt
2 g (1/2 teaspoon) saltpeter
10 g (2 teaspoons) sugar

Heat salt in skillet, cool and add to meats with seasonings, mix
well. Stuff meat mixture into clean, natural casings, leave no air
pockets. Tie ends to make a circle. Hang sausages on a pole and let
dry and ripen in a dry area, for 4-5 days. Then cold smoke for 4-5
days using alder wood, with juniper branches towards end of smoking.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim

... Maybe pigs make themselves tasty because they're altruistic

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JIM WELLER wrote to DAVE DRUM <=-

I remember that Georgia was amazed that Bodle's "fresh kielbasa" was ground meat as all she had ever seen was made of emulsified product
like bologna.

You may already know this as you grew up with Polish neighbours but
while we tend to think of kielbasa as a particular kind of Polish
sausage the word actually translates as just "sausage" so all the different kinds are all kielbasa to a Pole (just as kubasa is to a Ukrainian).

Most people in the USA think of kielbasa/Polish sausage as emusified
hot-dog style sausages which are nearly indistinguishable from the
similar product sold as "smoked sausage" by Ekrich (formerly Beatrice
Food > Swift & Co. > ConAgra > Smithfield (current holder of the label).

What we call kielbasa here is known as Krakowska or Krakow sausage
there. Georgia's stuff is called "kielbasa bolonska" if it came in
big chubs or parowki if they were wiener sized.

Bologna sausage is really mortadella sausage from Bologna. It's known
as polony in UK, Australia, Ireland and South Africa.

And "Kubasa" in Alberta usually turns out to be garlic sausage.

That's not a bad thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoked Sausage Strata Bake
Categories: Pork, Breads, Cheese, Dairy, Vegetables
Yield: 12 servings

5 c Smoked sausage; in 2" slight
- bias cut pieces
2 Loaves Italian bread; in 2"
- cubes, dried
18 lg Eggs
3 c Half & half
8 oz Cheddar cheese; in cubes
5 c Cheddar cheese
2 tb Thyme; rough chopped
2 tb Italian seasoning mix
1 tb Fresh ground pepper
3 tb Parsley; rough chopped; 2 in
- casserole, 1 sprinkled on
- top
10 1/2 oz Punnet grape tomatoes; whole
9 cl Garlic; split in half on top
12 oz Bag purple pearl onions;
- peeled, halved
3/4 c Grated Parmesan cheese
Cooking spray

Take 2 loaves Italian loaf cut and tear into 2 inch
pieces and allow to dry. This can be done day before.

Combine eggs, half & half, italian seasoning.

Once mixture is totally combined add - Eckrich Smoked
Sausage, shredded cheese, Cheddar cheese - cubed, grape
tomatoes, parsley, thyme, and onions

Spray casserole pan with cooking spray. Top with
Parmesan Cheese, garlic, pepper, extra parsley, extra
thyme, extra cheese

Bake at 375°F/190°C for approximately 1 hour 15 mins or
until cooked through

Serves 12 using a 13" x 9" x 2 1/2" casserole dish

RECIPE FROM: https://eckrich.com

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