Kielbasa Loaf

Roadfood Members

Was wondering if anyone could point me in the right direction
with getting two recipes one for Ham Loaf and one for Kielbasa
Loaf

Any help or info would be greatly appreciated

Thanks in advance
Boomer

Are you talking about kielbasa loaf -- bread? Or a meatloaf using kielbasa?

A meat loaf made from Kielbasa

Thank-you for any help

boomer

I haven't been able to find a recipe for the type of kielbasa loaf you want. There are plenty of ham loaf recipes via Google. Why not just get a couple of pounds of fresh kielbasa, remove the casings, and mix it as you would a regular meat loaf?

I googled "Kielbasa Loaf" & "Kielbasa Loaf Recipe" and came up with no recipes but several meat markets who make and sell it but don't ship it. I suggest you google the same, pull up some websites and call these markets and suppliers and ask them how they do it. I would think they would help you. Most of the markets are in the East and Midwest as would be expected.

Here's my Secret Ham Loaf Recipe. Don't tell anyone!

Foodbme's Ham Loaf
Yields: 8 servings
INGREDIENTS:

1 cup Quaker Oats
1 cup finely chopped sweet onion
2 stalks finely chopped celery
2 eggs, beaten
2 TBSP lemon juice
1 teaspoon ground mustard
1 teaspoon ground ginger
2-3 TBSP Worcestershire sauce to your taste
1 TBSP Course Black pepper
3-4 dashes ground nutmeg
1 TBSP paprika
1 pound finely ground fully cooked ham
1/2 pound bulk pork sausage
1/2 pound hamburger

GLAZE:
2 tablespoons and 2 teaspoons packed brown sugar
1 tablespoon and 1 teaspoon cider vinegar
1 tablespoon and 1 teaspoon water
1/4 teaspoon ground mustard

DIRECTIONS:

1.In a large bowl, combine the first 11 ingredients. Add ham and sausage, beef; mix well. Place in ungreased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour.
2.Meanwhile, combine glaze ingredients in a small saucepan. Bring to a boil; boil for 2 minutes. Remove loaf from the oven; drain. Baste with half of the glaze. Bake 20 minutes longer or until a meat thermometer reads 160 degrees F-170 degrees F, basting occasionally.

Boomer247,
I see you're in the Heart of "Kielbasa Country"! One of the places I found is Kowalonek's Kielbasy Shop in Shenandoah, PA. http://www.kielbasy.net/index.html That's not very far from you is it?

Michael Hoffman & Foodbme

Thanks for taking the time to help. We tried what you suggested and although
it is good it isn't the same. As Foodbme has stated in the last post I am in
the Heart of "Kielbasa Country." In fact there is a Kielbasa festival in Plymouth Pa tomorrow. But in my area there are two things that are not shared
and looked at as a sacred cow. A soupie recipe (sopressata) and a authentic
kielbasa recipe from the old country. I have seen people hurt over these.
Foodbme the place you found in Shennadoah Pa has the best Kielbasa in the area
it is stupid good, in fact Roadfood should do one of their little restaurant
reviews on the place. Around the holidays the people are out the door and around the block waiting to get Kielbasa, Kielbasa Loaf, Kielbasa Dip,
Krakawska, Pepper Bacon and other goodies. Like I said it is stupid good.
We make a simple sandwich with the Loaf, red beet horseradish, and slices of
a 14" round loaf of rye bread that is sooooo stupid good it is a sin. Especially if you get the Kielbasa Loaf just coming out of the oven.
I have helped people make the real Kielbasa in our area but to ask them for the
recipe they look at you like you had two heads.

Thanks to both of you for your help I am not on here allot but everytime I am
you both seem to help me and I apprecite that.
Thanks for your secret Ham Loaf recipe Foodbme it is appreciated.

I will keep searching for the recipe
Thanks again Boomer

If no one will give you their recipe you might want to start experimenting on your own. You've obviously eaten the product and know what you like and you know the basics from helping others make Kielbasa. The only suggestion I have is to write down everything you put in the recipe and the QUANITY/AMOUNT of all the ingredients you put in it. Also keep track of your grinder settings. I don't know how many times I've made something that came out great but could never duplicate it because I couldn't remember the quanities/amounts of the ingredients I used to make it.

Had I known you were a CIA Grad I would have never insulted you by telling you how to put a recipe together! Sorry! Since you've had CIA Training, even more reason to strike out on your own and make the World's Best Kielbasa Loaf!
I'll bet that old German Guy you met at CIA might know how to make Kielbasa Loaf???

As far as doing a review, all you need to do is take some pictures of the place, (Digital Camera works best) and do a little writeup of the place, their products, their history,etc. You can get most of the copy from their web site. Take a look at some of Michael Stern's reviews on here to get the idea. There is also info on here on how to download your pictures.

Here's a place that might help you:
http://kielbasafactory.com

Foodbme
Thanks allot for you time and effort I really appreciate it.
I will tell you a little story. I used to help make kielbasa with
an old timer from Shenadoah Pa. When we made it he would go get
a Quaker Oats cardboard container that was filled with black seeds
I never knew what the seeds were called. One day I stopped to see
him and he told me he ran out of seeds and asked when I went back to
CIA could I find out what kind of seeds they were so he could get more.
I took a couple of seeds he saved and went back to school and started
showing the chefs and I am talking allot of knowledge at the CIA.
No one knew what they were but an old German Chef in Charcuterie class
told me I would probably find them growing wild somewhere. To make a
longer story short I found them about 5 miles from the school growing
wild in a field, an older woman came out of her house that was right
along side the field and ask me what I was doing.
I told her about the seeds and she laughed and took me back inside her house
and took an old book out and showed me exactly what the seeds were that I was looking for in the field. They were in the pennygrass family. I failed to tell you they had a very mild garlic flavor.
That is the stuff that you will never be told about in my area about
the making of kielbasa the ingridients and the different little ideosynchrises
that are the basis of some of the older recipes.


Thanks again Boomer

Boomer, I'd love to see a review of Kowalonek's Kielbasy Shop. Would you consider doing one?

MilwFoodlovers

Whatever you need I will try to get it. The young fellow that owns Kowalonek's Kielbasy Shop is a Notre Dame graduate very intelligent. Although I don't know him real well I talk to him every once in a while when I get up there around the Holidays.
Tell me what is involved to do a review. Not really an Ernest Hemmingway but I love challenges. I am leaving in the next 10 minutes
to do 1000 halves of chicken on one of the biggest mobile chicken cookers I have ever seen.
Please tell me the details of what you need


Boomer

I posted a recipe in your other thread for a ham loaf that uses pork sausage in it.

Here is thecook we did for 700 people it was allot easier than last years 1500 pieces

boomer

Boomer,
Great Pictures and an AWESOME RIG! You should probably move these pictures over to the Lunch & Dinner Forum under the Chicken Thread so more people can see them. People won't find them under this thread!

Roossy90

I got the post thank-you for your time and effort
it is appreciated

boomer

I had thought i was on your otger post for a sec. heres an easy sounsing(even easier since you can omit the casings)..

http://www.recipezaar.com/150382


http://www.astray.com/recipes/?show=Polish%20kielbasa%20(sausage-making%20cookbook%20by%20jerry%20predika


All knds o sausage rec. here/
http://www.geocities.com/bourbonstreet/9802/recipes1.htm

http://www.panix.com/~clay/cookbook/bin/table_of_contents.cgi?sausage

britt

brittneal

Thanks for all your effort to find my recipes
There is allot of great people on this site.

boomer

Any time buddy. Just let me know when yoll be doing a gig near dayton so I can try my compilmentary chicken dinner, yummy
I wish I could get people here to use my name-Britt. It wasnt my fault that it was taken(never saw it used tho!) I hate fumbling around for a user name and them forgetting it when i need to log in!
britt

I believe http://www.polishbuzz.com/ has some nice Polish kielbasa recipes. Perhaps you'll find what you need? Happy eating.

polish_buzz


I believe http://www.polishbuzz.com/ has some nice Polish kielbasa recipes. Perhaps you'll find what you need? Happy eating.

Why was this post flagged as inappropriate?? I went to the web site and it was fine if you clicked on "English" and I found some good info & recipes on there. We have an overzealous moderator on here!

This was just someone posting something on Polish Culture in Chicago, Not promoting themselves.

He posted 7 messages here one day, all promoting his web site.

MiamiDon


He posted 7 messages here one day, all promoting his web site.

AAH! I didn't see the other posts anywhere. My apologies to the ever vigiliant moderators!!

Will have to try this one