boil that cabbage down

[beenthere]

Wasn't member Kevin_H a sausage maker? Seems it was he who would get together with a group and have a good time whipping it together.

I'm waiting for about 100# to get "finished" at the sausage maker's shop. Good reminder for me to call.

[fishpharmer]

We don't have Publix around here. :(

Bill what exactly have you got in there?

[LeeB]

When I say "fried" it isn't really fried. You cook the sausage and onions in a skillet and then stir in the cabbage and more or less wilt it down in the skillet and the fats from the sausage. Artery choking stuff maybe, but it sure is good.

[Tom]

Bill what exactly have you got in there?''

I see Sausage, cabbage, corn and green onion tops I think.  What do you see fishpharmer?

[SwampDonkey]

I fry mine as a vegetable with onion to have with a meat and a baked tater. I fry them enough to carmelize slightly. I don't fry the meat in with it.

[fishpharmer]

Bill what exactly have you got in there?''

I see Sausage, cabbage, corn and green onion tops I think.  What do you see fishpharmer?

I see the same things as you, plus a dark bean looking ingredient.  Maybe lentils?

Looks like something for me to try

Y'all talking stir fry, I think in terms of deep fry ;D

[Raider Bill]

Onion and cabbage fried down in bacon grease, some left over corn, smoked sausage, small teaspoon of sugar, adobo and a can of black beans.





I put the beans in last. I was going to just have fried cabbage and sausage but then changed my mind.

[LeeB]

I do mine about thedame as Bill but I never put all the extra stuff. I'll have to try it like that. Looks plum tasty.

[Raider Bill]

Oh forgot garlic.

Then some thick sliced crusty cuban bread slathered with real butter.

[Mooseherder]

fishpharmer, The snow crab clusters were on at the location only for that first week.  They are on sale this week everywhere for 5.99 lb.   They come in 30 lb cases if you want some. ;)

[LeeB]

Is that a delivered price? Put me in for a box if it is.

[Mooseherder]

Y'all can come down for some Sunshine and bring a box back.

[Coon]

I can definately give you guys one of the recipes I use.  But the real question is how much do you like garlic?  The more you put in (up to a certain point) the better it is.  There is alot more to it than just making sausage too.  ;)  I am thinking that a tutorial will be in the works.  I know one thing for sure is that you need one specific variety of wood chips for the smoking process.  I am not exactly sure if this specific willow variety even grows where many of you peeps live.   I find that I have to really look to find it in my travels although I know where a motherload is growing. ;D

Brad.

[LeeB]

A tutorial would be fantastic. As for garlic, I can eat it all by itself. Good stuff. Now, about this willow, wood that be balck willow?

[Coon]

nope it would not be.  It's called Diamond Willow but even more importantly it is the selection of the willow used.  I will get more into it as I get the tutorial started.  Will see how the weekend goes and maybe I will go willow hunting/harvesting.

Brad.

[WDH]

Just give us the recipe.  We will worry about the wood  ;D.

[Coon]

Bbbut it wouldn't taste the same.. ;)  Will get ya the recipe.....Warning...  once you try it you'll never be the same.  :D  Guess I gotta start looking through all the recipes I need to find it anyhow.  ;D

Brad.

[Trax]

I usually fry up some bacon, put it aside & drain off and reserve 1/2 the grease(in case I need a little while frying) . Then I add shredded cabbage, onions and carrots fry it up then crumble the bacon back in We call it Kapusta

Were still waiting for that Kielbasa recipe

[LeeB]

Yes we are, aren't we?