sausages and hotdogs

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Permalink Reply by Ron Barber on August 14, 2008 at 4:09pm

Demetrious - how do you cook the sausages with onion and lemon?

Thanks - Ron

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Permalink Reply by Demetrious McCarthy on August 14, 2008 at 11:19pm

cut the sausages into bite size pieces then brown them in a skillet with the onion cook uncovered, then douse with fresh lemon and drop the peal into the skillet. cook fully and serbe with toothpicks

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Permalink Reply by Roger Coryell, Editor on August 14, 2008 at 4:21pm

Hmmm. Bratwurst at a ballgame. Andouille in my gumbo. Chorizo in my eggs. Duck sausage in cassoulet. And I put hot italian in my split pea soup. I think it's an upstate New York thing.

But otherwise, I agree about the sweet Italian, on a fresh french roll, with Raye's brown ginger mustard from Eastport Maine.

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Permalink Reply by Roger Coryell, Editor on August 14, 2008 at 4:22pm

Speaking of which, where in the Bay Area can I find the best duck sausage?

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Permalink Reply by Demetrious McCarthy on August 14, 2008 at 11:21pm

not sure new to the bay aera

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Permalink Reply by Demetrious McCarthy on August 14, 2008 at 11:20pm

good choices your have quite the pallet

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Permalink Reply by elsie on August 16, 2008 at 11:39am

I also love Italian sausages with onion and peppers...will have to try adding some lemon, sounds great!

I've been wanting to "share" something with Gene for quite a while.... I was born in upstate Pa. but moved to central New York at a young age. I'm about the same age as Gene and just love to hear him talk about upstate New York and family foods, travels, and experiences because I experienced many of the same things. I grew up in Sherburne, near Colgate University and vacationed at a cottage on Lake Bonaparte...so identify with the "opening cottage", etc...and even grinding the 8 O'Clock coffee.

My husband and I moved to California in 1969 and although the Bay Area offers gastronomic delights that were never even in our dreams, certain "tastes" of our youth have just not found their match in the area.

In the 70's our parents used to fly out from Syracuse laden with at least 6 ice chests packed with those wonderful home grown tomatoes, home grown corn, steamer clams, and kielbossa. The aroma at the arrival gate was unmistakenly garlic...not a vampire to be found! And, our neighbors and friends enjoyed many a feast for at least 2 days!

Our parents moved to Sonoma in the late 70's and our east coast pipeline ended.

With the flourishing farmer's markets we have found even better corn, and the tomatoes are acceptable (though nothing will ever erase the memory of my Dad's garden of endless varieties of tomatoes and picking one in the hot summer sun and eating it right there). Clams, well, they're probably just as expensive on the East Coast now.

The one thing we were never able to replicate was the kielbossa....and wasn't from lack of trying...we've hit every sausage place in the bay area...many are excellent...but just not that perfect "mix". My Father In Law even tried making it a few times...well, even Hilshire was better than that! Our daughters still shudder with the memory!

Last year, before Christmas, I made it my quest to scour the internet and find the kielbossa of our memories. There are many sites.....but there are also many types of kielbossa and I wanted the type that we grew up with.....after all, we were not the "Wisconsin" kielbossa eaters, nor even the "Pittsburgh Pa." kielbossa eaters.....ours was from the coal region of upstate Pa.

I finally decided on a company from Waymart Pa....a little town not too far from where I was born. I called the company and after talking to the owner, thought I had made a good choice.....Frank sent us an order right away ....and we have been in kielbossa heaven since then.

The company is Kacer's Kielbossa www.kacerkielbossa.com . You can order off the website, but I would call, because the owner, Frank, (third generation kielbossa maker) is a character not to be missed. He makes it all himself....and their are photos of his smoke shop, etc. on the website.

Their "Original" Kielbossa is fantastic...but The "Killer Garlic" is just as it says...again, not a vampire to be found...the Double cracked pepper is delicious ...but my very favorite is Ol' Gronner which is the coarse ground with double pepper and garlic. The name , Ol' Gronner, pertains to the term that used to identify the coal miners "Gronners"....usually immigrants from Poland or Slavic areas of Europe that worked deep in the mines.

He also sells the best horseradish that we've had since our parents used to grind their own....always a "breath taking" event in the springtime.

We've sent the Kielbossa and horseradish as "gifts" to other transplanted friends and family and Frank is getting quite a mailing list on the west coast. Look at the site and give him a call....shipping is really reasonable.

Now I need a "source" for good old "rat trap" cheese...the white oh so sharp, somewhat crumbly type.

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Permalink Reply by Roger Coryell, Editor on August 16, 2008 at 6:26pm

My Dad, from Nebraska with a German mom, was crazy about good kielbossa, or kielbasa. Interesting etymology for the name of this great sausage. Thanks for the tip. This is what I love about the community we're building here at DiningAround.com

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Permalink Reply by Darla Williams Budworth on August 22, 2008 at 1:12pm

I love hotdogs! My favorite are Schwartz T. I.

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