Favorite Commerically made sausage to smoke? - Page 2

IamMadMan · 12-07-2012, 07:22 PM

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.

MisterChrister · 12-07-2012, 07:24 PM

For full scale commercial, nobody rocks a sausage like Germans from Wisconsin. Therefore, Usingers is the way to go!!!

WineMaster · 12-07-2012, 07:49 PM

There All good but favorite flavor right now is Pinapple Brats from Hy-Vee. Great Smoked!

yakdung · 12-07-2012, 11:40 PM

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

chingador · 12-08-2012, 07:21 AM

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

Bludawg · 12-08-2012, 09:05 AM

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

IamMadMan · 12-08-2012, 03:16 PM

Quote:

Originally Posted by landarc

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.

1MoreFord · 12-08-2012, 05:56 PM

Looks like I'm about fourth in line to recommend Slovaceks.

Bigdog · 12-09-2012, 10:59 AM

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.

Bluesman · 12-09-2012, 11:09 AM

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.

trufunk · 12-09-2012, 11:11 AM

Eckeridge skinless is not bad

caseydog · 12-09-2012, 02:59 PM

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.

CD

AustinKnight · 12-09-2012, 05:08 PM

Quote:

Originally Posted by Bludawg

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

Sent from my SGH-T999

neuyawk · 12-09-2012, 07:45 PM

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!

12-07-2012, 07:24 PM	#17
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	For full scale commercial, nobody rocks a sausage like Germans from Wisconsin. Therefore, Usingers is the way to go!!! __________________ Kettleheads Anonymous Charter Member

12-07-2012, 07:49 PM	#18
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	There All good but favorite flavor right now is Pinapple Brats from Hy-Vee. Great Smoked! __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

12-08-2012, 07:21 AM	#20
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	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 __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order.

12-08-2012, 05:56 PM	#23
1MoreFord Babbling Farker Join Date: 03-14-05 Location: Central Arkansas Name/Nickname : Joe	Looks like I'm about fourth in line to recommend Slovaceks. __________________ Joe Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components

12-09-2012, 10:59 AM	#24
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	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. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

12-07-2012, 07:22 PM	#16
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	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.

12-07-2012, 11:40 PM	#19
yakdung is One Chatty Farker Join Date: 04-12-10 Location: Houston, Texas	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

12-09-2012, 11:09 AM	#25
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	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. __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

12-09-2012, 11:11 AM	#26
trufunk Full Fledged Farker Join Date: 11-14-11 Location: San Antonio, Tx	Eckeridge skinless is not bad

12-09-2012, 02:59 PM	#27
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	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. CD

12-09-2012, 07:45 PM	#29
neuyawk is one Smokin' Farker Join Date: 03-15-12 Location: Flushing, Queens NYC	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! __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com