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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-07-2012, 07:22 PM   #16
IamMadMan
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krakowska and wiejskaare are great when moderately cold smoked and then brought to cooking temperature.

krakowska is similar to what we call Kielbasa except fresh onion and garlic are incorporated into coarsely ground pork. Wiejskaare is pork and veal version of the same.

Kielbasa is a generic word for sausage of all types in the Slavic block of nations. Here in the United States we use the term to refer to a smoked form of Polish Sausage.
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Unread 12-07-2012, 07:24 PM   #17
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For full scale commercial, nobody rocks a sausage like Germans from Wisconsin. Therefore, Usingers is the way to go!!!
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Unread 12-07-2012, 07:49 PM   #18
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There All good but favorite flavor right now is Pinapple Brats from Hy-Vee. Great Smoked!
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Unread 12-07-2012, 11:40 PM   #19
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A few suggestions:

http://www.praseks.com/online-catalo...y-sausage.html
http://www.slovacek.com/site/index.php
http://www.holmessmokehouse.com/prod...sages/original
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Unread 12-08-2012, 07:21 AM   #20
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Yakdung has some good suggestions. I believe you can find Slovacek at Sams. It isn't the best sausage in Texas but it will do. My favorite is Eckermann's. The Germans have nothing on the Czechs when it comes to sausage.

http://www.eckermannsmeatmarket.com/...id=3&Itemid=64
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Unread 12-08-2012, 09:05 AM   #21
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Slovaceks, Kilbosa, Opas, If ya aint from Tx then I'm probably talking a foreign language.
Quote:
The Germans have nothing on the Czechs when it comes to sausage.
Couldn't agree more
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Unread 12-08-2012, 03:16 PM   #22
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Quote:
Originally Posted by landarc View Post
Mike, I had that wrong, I will adjust my definition going forward. I was misinformed about the smoking part.

Landarc,

Your definition was partially correct.

Actually if you have read any of Stanley Marianski's books on sausage, in the 18th Century (page 7 - Polish Sausages) the first written record of Kielbasa did refer only to a thick heavily smoked sausage. It wasn't until later when Keilbasa become a generic term for sausages.
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Unread 12-08-2012, 05:56 PM   #23
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Looks like I'm about fourth in line to recommend Slovaceks.
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Unread 12-09-2012, 10:59 AM   #24
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Call me #5. I always have several pounds in the freezer ready for thawing and smoking. Harder to get here as the SAMs around here no longer carry them.
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Unread 12-09-2012, 11:09 AM   #25
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Personally, I like Johnsonville Brats. I will cook them indirect on my Performer with some K and Hickory on the other side. They turn a beautiful mahogany color and you can see the juices boiling under the skin. they snap and spit juice across the patio and are so good. For tailgate parties I precook, smoke and then bag them. On game day I add them to a pan of onions, buttah and beer to warm them up. They don't last long in the spa. Once they're warm they're gone.
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Unread 12-09-2012, 11:11 AM   #26
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Eckeridge skinless is not bad
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Unread 12-09-2012, 02:59 PM   #27
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Look for small shops that make sausage. There is a meat market near me that makes good sausages, and I get brats from Kuby's German meat market that are outstanding.

The next best thing to homemade is locally made, IMO.

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Unread 12-09-2012, 05:08 PM   #28
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Quote:
Originally Posted by Bludawg View Post
Slovaceks, Kilbosa, Opas, If ya aint from Tx then I'm probably talking a foreign language. Couldn't agree more
Opas jalapeno and cheese are my favorite highly recommend them if you haven't tried them.

opassmokedmeats.com/ccp0-prodshow/70020.html

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Unread 12-09-2012, 07:45 PM   #29
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Yeah around me we got Karl Ehmer's http://www.karlehmer.com/

Every time I walk in there it makes me wanna plan a trip to Germany!
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