Rusty's Hangover Soup

Originally posted by firkin
Wonder what the Poles call this kind of sausage?
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Kielbasa.:) Pronounced Kee-Boss-eey. At least that's what my sweet wife calls it and her dad was a full Pollack.

Goes to show ya that if my sweet wife and I had of had kids together we would'a had to name 'em Runnin'Dummy-1 Runnin'Dummy-2 etc, oh yeah and for gurls it would be Runnin'Dummie-A1.:D

No Two Dogs in this family!!!! :) :rolleyes: :p
Brendan has that honor here in the forum, deservedly so methinks sometimes.;) ;) ;)
 
DIRE WARNING!!

ONE WEEK AFTER RUS...POISO....I MEAN FED THESE CO WORKERS
"ALL" of them wer hospitalized!! ONLY WAY TO DESCRIBE RUS COOKING..
:barf:
Yangdu will NOT let BILL eat that stuff!!
THE SAINT!
 
Originally posted by Kukri4302
Yangdu will NOT let BILL eat that stuff!!
THE SAINT!
Click to expand...

Huummphf!!!!
Bill eats Nepalese Goat Jerky, makes the Heinekin go down better!!!!:rolleyes: :p
Or was that vicey versy?:p :D
 
CRAZY NDN,
Rus cookin comes with a note stomach pump ENCLOSED!!RUS ...is just plain...(whisper )nuts!! Haven't you seen some of his posts,"guy is armed to the teeth,looks just like YOSH.SAM!!He ain't normal like you & me!
THE SAINT! :p
 
quote:

Originally posted by firkin
Wonder what the Poles call this kind of sausage?


--Kielbasa. Pronounced Kee-Boss-eey.


:rolleyes:Let's try again?

from http://www.krakow-info.com/foodstuf.htm

Poland is famed worldwide as the country of origin of kielbasa. Yet the word denotes all sausages here. As typically Polish are recognized the spicy ones, smoked and then dried (try the finger-thin “kabanos”!).

Or, which of these offerings, if any would be comparable to the stuff in the supermarket called "kielbasa"? (Yeah, I know it's in Polish, but it sure looks like a list of various kinds of keilbasy to me!)

http://www.kzm.com.pl/Kielbasy/kielbasy.htm

I can imagine some circumstances where simply aking for sausage will be OK, but in a well-stocked butcher shop?? Does everyone understand that a particular variety is meant if simply kielbasa is requested?

As for Clifton's comments--I made the stuff, not Rusty, and it was/is safe and tasty. Any "defect" isn't due to the recipe.
 
Well, however you pronounce the sausage (couple of letters missing/shifted there), the recipe is a keeper. Many thanks to both Rusty and Josh.

My version didn't use the saurkraut juice, but rather chicken stock. About 56 oz. And I can't use anything with lactose for my general cooking, as 2 family members can't eat dairy, so no sour cream (rats!). And I added the suggested garlic. But other than that, 100% authentic. Except that the sausage was made from turkey. And... well, never mind.

Loved it, though. I'll be passing the recipe out at work.

My favorite saurkraut recipe involves browning a bunch of boneless pork ribs. Then adding liquid (stock) and cooking for a couple of hours until REALLY soft. Then adding about 4 cups of drained/rinsed kraut, a couple bay leaves, 6-7 juniper berries, and letting it cook for 20 minutes. Then adding 3-5 cut up potatoes and cooking for 20 minutes more. Wonderful.
 
Polish = kielbasa
Hungarian = kolbase ( pronounce caul-bosh )

I know the hungarian type sausage is firmer and leaner than the stuff sold as polish sausage in the US. Nor fatty at all. I suspect the polish kielbasa would be the same. Any Poles able to confirm this? Seasoning may be a bit different between the european versions.

And Tsimi, I'm still trying to get even with the first two quacks. Your turn will come, most assuredly!
 
Originally posted by firkin
quote:

Originally posted by firkin
Wonder what the Poles call this kind of sausage?

--Kielbasa. Pronounced Kee-Boss-eey.

:rolleyes:Let's try again?

from http://www.krakow-info.com/foodstuf.htm

Poland is famed worldwide as the country of origin of kielbasa. Yet the word denotes all sausages here. As typically Polish are recognized the spicy ones, smoked and then dried (try the finger-thin “kabanos”!).
Click to expand...

Firkin ya just gotta know what you like.;)

The "kiszka" black pudding mentioned there is actually a blood pudding made from fresh blood collected when the animal was slaughtered. Barb's dad used to make it but Barb never watched it being made.
However she does know how to eat it. As a matter of fact there's some in our freezer right now that was given to us by Barb's brother that he got when he was in Pennsylvania last time.
Good stuff!!!!:D
 
Found the same thing with english sausages, often served with mashed potatoes, peas, and gravy. Long live bangers and mash! They were finely milled sausages. Excellent stuff.

Keith
 
Just bumping this because it's one of my fondest memories of Rusty. If you haven't tried this recipe, I highly recommend it.
 
munk said:
..there's nothing like a drunk with sausage breath



munk
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It's just the wurst thing, isn't it?




Do I get the record for taking the longest (nearly 2 years) to come up with a snappy comeback?
 
Ha! it was worth the wait :D

Rusty was a damned fine man, and if this recipe is any indication, a damned fine cook as well.
 
Josh Feltman said:
Ha! it was worth the wait :D

Rusty was a damned fine man, and if this recipe is any indication, a damned fine cook as well.
Click to expand...

Yeah, and not to be callous, but with bacon, sausage AND sour cream in that recipe, plus a liberal dose of sodium, I'm surprised coronary artery disease didn't do him in. ;)

Does sound good though, just might want to throw in a few lasix and lipitor capsules to balance the whole thing out :D
 
Everything in moderation ;) . Or, cut back on the bacon, maybe use turkey sausage instead, drain the saurkraut to avoid excess sodium, yogurt or reduced fat sour cream, add some liquid smoke and more paprika to boost up the flavor.
 
firkin said:
Wonder what the Poles call this kind of sausage?
Click to expand...

Chicago style sausage?

OK, I'm joking, but not completely.
;)

BTW, you can also cut back on the fat by using turkey bacon. Turkey bacon and turkey kielbasa cuts WAY back on the fat.

Thanks for bumping this Josh.

There's quite wonderful about old recipes that are passed down. It's kind of, I dunno, sacred.
 
I think good thoughts of Rusty every time I whip up a batch. I may have to make up a batch this weekend--been feeling kinda glum.
 
Goat jerky?

Hmmm might have to try that this fall...

Hd, think you might have a goat you would be willing to sacrifice for science?
 
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