WTF- This isn't kielbasa!!!!!

[Fritzo]

I'm Polish, and VERY particular about my Polish food. It better be authentic, or you're going to hear about it. It's really sad what stores pass off as kielbasa, and I'm having a hard time finding anyone that actually makes it correctly!

First, kielbasa is a savory sausage made of pork and garlic, along with some other spices. It should not look or resemble smoked sausage, and it should not taste like breakfast sausage. Yet...9/10 grocery stores are pawning this stuff off.

Real kielbasa is a super taste explosion. Lots of garlic, and it's so tender a fork melts right through it. I had a supplier that I would get 10 lbs from every few months to keep on hand, but his store was in an urban demilitarized zone and was burned down :|

Cooking kielbasa is a two step process. First, it should boiled, then kept on a rolling boil for about 20 minutes or so. Then, take it off the heat (save the broth for kapusta!!!), let is cool a bit, then either twist or cut it into small links. Then, bake it at 350F for about 45-60minutes. This removes a lot of the grease and condenses the flavor. The "twice cooking" process also tenderizes it to ymmmy perfection. Serve with ketchup and STRONG horseradish.

See-- you people are so boring tonight I'm talking about kielbasa. Nice work.

 

[KLin]

Try smacking your monitor again.

 

[iamwiz82]

Originally posted by: Fritzo
I'm Polish, and VERY particular about my Polish food. It better be authentic, or you're going to hear about it. It's really sad what stores pass off as kielbasa, and I'm having a hard time finding anyone that actually makes it correctly!

First, kielbasa is a savory sausage made of pork and garlic, along with some other spices. It should not look or resemble smoked sausage, and it should not taste like breakfast sausage. Yet...9/10 grocery stores are pawning this stuff off.

Real kielbasa is a super taste explosion. Lots of garlic, and it's so tender a fork melts right through it. I had a supplier that I would get 10 lbs from every few months to keep on hand, but his store was in an urban demilitarized zone and was burned down :|

Cooking kielbasa is a two step process. First, it should boiled, then kept on a rolling boil for about 20 minutes or so. Then, take it off the heat (save the broth for kapusta!!!), let is cool a bit, then either twist or cut it into small links. Then, bake it at 350F for about 45-60minutes. This removes a lot of the grease and condenses the flavor. The "twice cooking" process also tenderizes it to ymmmy perfection. Serve with ketchup and STRONG horseradish.

See-- you people are so boring tonight I'm talking about kielbasa. Nice work.

I'm 100% polish and have always had my kielbasa boiled then fried, like perogi. Detroit has a few very good polish restaurants. The kind where the workers are FOB Polish immigrants.

 

[TitanDiddly]

Ketchup? WTF man. Talk about ruining a good food.

 

[CKent]

I had the real thing once, it was out of this world. Supermarkets trump the real thing for availability though, that goes for a lot of stuff. Parmesan cheese comes to mind. *looks at Kraft stuff, crosses self to ward off demons*

 

[everman]

So you're looking for some really good Kielbasa in bulk? Dare i say, alternator size?
Have you tried making it yourself?

 

[Fritzo]

Originally posted by: TitanDiddly
Ketchup? WTF man. Talk about ruining a good food.

Ketchup mixed with horseradish. It's like a strong cocktail sauce---it's a Polish staple

 

[Fritzo]

Originally posted by: iamwiz82

Originally posted by: Fritzo
I'm Polish, and VERY particular about my Polish food. It better be authentic, or you're going to hear about it. It's really sad what stores pass off as kielbasa, and I'm having a hard time finding anyone that actually makes it correctly!

First, kielbasa is a savory sausage made of pork and garlic, along with some other spices. It should not look or resemble smoked sausage, and it should not taste like breakfast sausage. Yet...9/10 grocery stores are pawning this stuff off.

Real kielbasa is a super taste explosion. Lots of garlic, and it's so tender a fork melts right through it. I had a supplier that I would get 10 lbs from every few months to keep on hand, but his store was in an urban demilitarized zone and was burned down :|

Cooking kielbasa is a two step process. First, it should boiled, then kept on a rolling boil for about 20 minutes or so. Then, take it off the heat (save the broth for kapusta!!!), let is cool a bit, then either twist or cut it into small links. Then, bake it at 350F for about 45-60minutes. This removes a lot of the grease and condenses the flavor. The "twice cooking" process also tenderizes it to ymmmy perfection. Serve with ketchup and STRONG horseradish.

See-- you people are so boring tonight I'm talking about kielbasa. Nice work.

I'm 100% polish and have always had my kielbasa boiled then fried, like perogi. Detroit has a few very good polish restaurants. The kind where the workers are FOB Polish immigrants.

I used to fry mine to, but found over the years that baking is a bit better. You can cook larger quantities, it doesn't scortch, and brings out the flavor more. Pierogi- gotta boil those then fry them in onion butter. Oooohhhhh man!!!!! I am SO making Sunday dinner

 

[CrackRabbit]

I feel your pain. Though not polish, I'm Texan. The stuff they try and pass for sausage in supermarkets pisses me off. Its an overgrown hot dog.
http://www.southsidemarket.com/ <--- is how sausage is supposed to be, coarsely ground and spicy. Served with ketchup mixed with Tabasco sauce or bbq sauce.

 

[Coquito]

I don't know how authentic the Hillshire farm product is, but I really like it. The casing gets so crisp on the grill. The meat is sweet, savory, & a little extra salty, I just love it.

 

[Fritzo]

Originally posted by: everman
So you're looking for some really good Kielbasa in bulk? Dare i say, alternator size?
Have you tried making it yourself?

I haven't made any in years, but I used to make it all the time. I still have a secret family recipe from the family I worked for in catering. It's supposed to be 160 years old now, but sausage making is messy/expensive work. Don't have a grinder anymore either.

 

[Fritzo]

Originally posted by: Coquito
I don't know how authentic the Hillshire farm product is, but I really like it. The casing gets so crisp on the grill. The meat is sweet, savory, & a little extra salty, I just love it.

No where near close. That's an example of an overgrown breakfast sausage. I've never seen a comercial product that tastes like real kielbasa.

 

[SirStev0]

There is a very very good butcher in a town called Shenandoah, PA that makes an very authentic basa. I believe the name is Kuvalonic's Shop.

 

[imported_Tick]

I feel your pain. The supermarket chorizo sucks. Even the food city chorizo sucks, and walking into food city is like walking into mexico. I must find out where Rodolfo's get's thier chorizo...

 

[Coquito]

Originally posted by: Fritzo

Originally posted by: Coquito
I don't know how authentic the Hillshire farm product is, but I really like it. The casing gets so crisp on the grill. The meat is sweet, savory, & a little extra salty, I just love it.

No where near close. That's an example of an overgrown breakfast sausage. I've never seen a comercial product that tastes like real kielbasa.

The pork kielbasa they sell though, is nearly everything you describe. Pork with garlic & spices & extremely tender meat. It doesn't taste or look like breakfast sausage. Aside from the darker casing color, & not being handmade, I find it rather unique.

 

[ElFenix]

Originally posted by: Fritzo

Originally posted by: Coquito
I don't know how authentic the Hillshire farm product is, but I really like it. The casing gets so crisp on the grill. The meat is sweet, savory, & a little extra salty, I just love it.

No where near close. That's an example of an overgrown breakfast sausage. I've never seen a comercial product that tastes like real kielbasa.

that stuff isn't at all like the breakfast sausage i've ever had. hillshire farms is just bland smoked sausage. breakfast sausage isn't smoked, and usually has more flavor.

 

[xanis]

Finally, a fellow Polock that understands... cheers! :beer:

 

[Fritzo]

Originally posted by: Tick
I feel your pain. The supermarket chorizo sucks. Even the food city chorizo sucks, and walking into food city is like walking into mexico. I must find out where Rodolfo's get's thier chorizo...

My wife is Mexican, and found a store brand that rocks, but I can't think of the name of it at the moment. She crumbles it up and fries it with some eggs, makes home made torillas, then mashes some frejoles for the side, ....

I think I like food too much

 

[Fritzo]

Originally posted by: ElFenix

Originally posted by: Fritzo

Originally posted by: Coquito
I don't know how authentic the Hillshire farm product is, but I really like it. The casing gets so crisp on the grill. The meat is sweet, savory, & a little extra salty, I just love it.

No where near close. That's an example of an overgrown breakfast sausage. I've never seen a comercial product that tastes like real kielbasa.

that stuff isn't at all like the breakfast sausage i've ever had. hillshire farms is just bland smoked sausage. breakfast sausage isn't smoked, and usually has more flavor.

WHen I say breakfast sausage, I'm talking about a kind of sausage you might get served at say Bob Evans or Cracker Barrel. Kielbasa isn't generally smoked (although it is tasty smoked).

 

[ElFenix]

Originally posted by: Fritzo

WHen I say breakfast sausage, I'm talking about a kind of sausage you might get served at say Bob Evans or Cracker Barrel. Kielbasa isn't generally smoked (although it is tasty smoked).

the hillshire farms crap is smoked. i think.

i'll stand by my comment that breakfast sausage is still more flavorful than the crap hillshire farms packages as kielbasa. at least, i remember it being so. i haven't had breakfast sausage in years. except chorizo. i love that stuff.

<--- bacon man.

 

[dmcowen674]

Originally posted by: Fritzo

Cooking kielbasa is a two step process. First, it should boiled, then kept on a rolling boil for about 20 minutes or so. Then, take it off the heat (save the broth for kapusta!!!), let is cool a bit, then either twist or cut it into small links. Then, bake it at 350F for about 45-60minutes. This removes a lot of the grease and condenses the flavor. The "twice cooking" process also tenderizes it to ymmmy perfection. Serve with ketchup and STRONG horseradish.

See-- you people are so boring tonight I'm talking about kielbasa. Nice work.

You've never tasted good Kielbasa until you cook it New York City style.

I make it every night in my pub in northeast Oklahoma. Ever make it here stop on by and try it, you'll love it.

 

[Marinski]

Kowalski is where its at.

 

[Marinski]

Originally posted by: iamwiz82

Originally posted by: Fritzo
I'm Polish, and VERY particular about my Polish food. It better be authentic, or you're going to hear about it. It's really sad what stores pass off as kielbasa, and I'm having a hard time finding anyone that actually makes it correctly!

First, kielbasa is a savory sausage made of pork and garlic, along with some other spices. It should not look or resemble smoked sausage, and it should not taste like breakfast sausage. Yet...9/10 grocery stores are pawning this stuff off.

Real kielbasa is a super taste explosion. Lots of garlic, and it's so tender a fork melts right through it. I had a supplier that I would get 10 lbs from every few months to keep on hand, but his store was in an urban demilitarized zone and was burned down :|

Cooking kielbasa is a two step process. First, it should boiled, then kept on a rolling boil for about 20 minutes or so. Then, take it off the heat (save the broth for kapusta!!!), let is cool a bit, then either twist or cut it into small links. Then, bake it at 350F for about 45-60minutes. This removes a lot of the grease and condenses the flavor. The "twice cooking" process also tenderizes it to ymmmy perfection. Serve with ketchup and STRONG horseradish.

See-- you people are so boring tonight I'm talking about kielbasa. Nice work.

I'm 100% polish and have always had my kielbasa boiled then fried, like perogi. Detroit has a few very good polish restaurants. The kind where the workers are FOB Polish immigrants.

I'm part polish and the good thing about Detroit is there is alot of pols. I love the homemade cheddar/potato perogi's.

 

[monk3y]

I don't know how to spell it but... My GF makes Glumpky and OMG.. It's amazing. One of the best tasting foods I've had.

 

[Marinski]

^ aka stuffed cabbage. My mom makes it. Not wild about it.