Roe Bear Yes, grinding that 3rd time, especially since it seems you did some mixing and then put through the grinder again is going to give you a more hotdog like product. When they make hot dogs they usually use an emulsifier plate or even better would be a bowl chopper. This gives the hotdog its texture, grinding that 3rd time is what we tell people to do if the are wanting to make a hotdog. Glad everyone chimed in and helped you out!
Something Different - Jaternice
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YooperDog Hmm, that is interesting. Well, the favorites were kind of big cookie shaped & at first I thought that was what you meant, but they were softer than a cookie, but not doughie. Maybe 4-5" in diameter (not 6" like I thought earlier) with about 1 - 1 1/2" or so of the center filled with the fruit, etc. The others with the meat, etc. were larger, huge, & softer, probably closer to the 6". The favorites were more pastry dough like, but not cookie dough. All I know is, we sure do miss them, but I am still getting fatter than a show dog without them so not sure what life would be like with them still. I know we would be visiting the Kolache shop much more than the doughnut shop. I think Margaret would die & go to heaven if some showed up on our doorstep.
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calldoctoday said in Something Different - Jaternice:
YooperDog The ones we got in Texas I thought were probably Czech. They were only about 6" in diameter & definitely a pastry with fruit, poppyseed, & maybe a creme type filling in some. My favorite was always the fruit. I keep thinking though that we have tried some, somewhere that were more like what you described as a meal in the hand. Definitely a handful with meats & cheeses as I recall. I cannot recall where we tried those.
That is definitely not the definition associated with Kolaches in South Louisiana
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Dr_Pain Polish kolachea are a like a a shortbread cookie and the Czech style is more pastry doughy like and filled with a range of filling. Both are good in their own right, just totally different. I imagine others nationalities have their own versions.
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YooperDog You probably got them in the city of West , TX…best koloches ever !!! We get them at the “Czech Stop” in West every time we travel from Fort Worth to Austin !!!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Mcjagger Sounds about right. There are two places in that area. I have have found similar down in other parts of TX though too.
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Well blow me down! I should have thought about it when my experience was savory and everyone was talking about a sweet product. I will have to research them. What we get locally is more like a pig in a blanket “fancy style”
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Dr_Pain that would be the Czech style that I became familiar with in Texas.
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YooperDog said in Something Different - Jaternice:
Dr_Pain that would be the Czech style that I became familiar with in Texas.
Texas is right next door. Might have to make a trip just to taste it LOL!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Dr_Pain the Czech Stop and Slovacek are two that we normally stop at when passing through/near the DFW area. There are quite a few in the area and a ran into a few in small towns. Our jaunts usually are a big loop down through TX, MO, KS, OK, AR and LA venturing off on different roads to explore different areas. This is a big country with lots to see and experience.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Both are fantastic and if in the area of Temple, TX Green’s sausage house is in the same league, all of them making wonderful food.
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YooperDog said in Something Different - Jaternice:
Dr_Pain the Czech Stop and Slovacek are two that we normally stop at when passing through/near the DFW area. There are quite a few in the area and a ran into a few in small towns. Our jaunts usually are a big loop down through TX, MO, KS, OK, AR and LA venturing off on different roads to explore different areas. This is a big country with lots to see and experience.
Thanks for the recommendation. If you make it to south Louisiana you need to reach out!!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Dr_Pain I will keep it in mind. We are down that way about 2x a year.
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YooperDog said in Something Different - Jaternice:
Dr_Pain I will keep it in mind. We are down that way about 2x a year.
Do you come as far as Lafayette???
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Dr_Pain I have been as far as New Orleans, but it has been awhile. I have family in Shreveport and sometimes make it as far as Alexandria, just depends on timing and follow-on destination.
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My oldest is in med school in Shreveport but we don’t make it there very often. If you happen to come to the heart of Acadiana I will make sure to open the schedule for an extended visit. All depending on the sale of the house I may even have a place for you to call home for a bit
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
Dr_Pain Would love to meet up, thank you.
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This post brought back some childhood memories. My dad made a sausage very similar to this but called it head sausage. My mom would fry it for breakfast and we would eat with syrup. I have not had it in many years and never had a recipe. I am going to have to try this soon!! Thanks for posting the recipe.
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YooperDog said in Something Different - Jaternice:
Dr_Pain Would love to meet up, thank you.
Absolutely!!! Any time
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I still have dreams about the pig snouts looking at me…
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HerbcoFood said in Something Different - Jaternice:
I still have dreams about the pig snouts looking at me…
Lol. I’m here to help with that. I’ll post more pictures.
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