Quote:
Originally Posted by tabs
Thx...
I get fresh Kiebasas at the Polish Deli here in town..they source from Andys in Chicago. Smoked it is close to the Gonzales sausage.
My next culinary endeavor will to make my own..a Kiebasas recipe with some heat...then one can start making variations ..wt apple, jalpeanos. Cheese etc..
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I figured you had gone down that path in life already. It's no small feat when you processes and stuff a hunting season into casings. Lots of cold beer and good times!