International Sausages

kaneohegirlinaz said:
We were in The Big City (Phoenix) for the past few days and I made a point that we visit this International Market as we were heading back home to get a few of my Asian-style goods.
This market has a very good representation of many different Countries and Cultures.
The one that I have very little knowledge of is the European foods.
They had a large cold case filled with just sausages in the "European Section".
I could not understand the style of the words.
As I was gawking, there was a nice couple picking out several different kinds of sausages, speaking some sort of Slavic language.
I thought for a fleeting moment to ask for their advice, but didn't.

So now I turn to this community to help me out.

We have plans to go back down to The Valley in a few months and I'd like to go back to the market and buy much more than Asian-style foods.
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It also occurred to me me that our new Bosnian friend Reggiechefs might know something to help?
 
Oh ok, so any sausages, not all?
I will see what I can do, i do have a lot going on, sleep deprived, commuting 4h a day caring for parents and daughter, I barely get to cook and rest...I feel awfully drained, and am taking steps to change my job, but probably not before June 2025...

Kranjska kobasica comes to mind first.

Can't promise much research, as it tajes min 10 min per item and if there are 10 sausages, that's almost 2 hours...

Yes Reggie might be of help, if he isn't overwhelmed.
 
Timenspace said:
Oh ok, so any sausages, not all?
I will see what I can do, i do have a lot going on, sleep deprived, commuting 4h a day caring for parents and daughter, I barely get to cook and rest...I feel awfully drained, and am taking steps to change my job, but probably not before June 2025...

Kranjska kobasica comes to mind first.

Can't promise much research, as it tajes min 10 min per item and if there are 10 sausages, that's almost 2 hours...

Yes Reggie might be of help, if he isn't overwhelmed.
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Hi honey, just rest your troubled mind. kaneohegirlinaz isn't going back there for a few months and something will work out.
 
karadekoolaid said:
I'll repeat my suggestion. Just buy some (as long as it's not a French Andouillete :eek: :eek:) and give them a go.
My limited experience of Germany, Austria, Switzerland and the Czech Republic is that they mostly cook their sausages in simmering water. The Brits fry them. Just check it out on the www.
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Some sausages are made for boiling, some for frying :)
Bratwurst will not (never?) be boiled. It's in the name. It can't be "brat" wurst if boiled, it would have become be "koch"wurst :hyper:
 
JAS_OH1 said:
It also occurred to me me that our new Bosnian friend Reggiechefs might know something to help?
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I found this text for manufacturers of domestic products but it's for permanent sausages (dried) if you look for the frash ones or all can be interesting to look on Wikipedia- list of sausages.

Permanent sausages are the highest quality and most commercially valuable meat products for the production of which I and II class meat is used. In our country, permanent or dry sausages were made at home in the winter. Permanent sausages are produced worldwide.

They are not thermally processed, but only dried. They contain little water, up to 30% at most. They are produced from the meat of I and II categories of pigs, cattle and sheep, with the addition of solid fatty tissue and additives.

The following are well-known: winter salami in Croatia ("Gavrilović", "Jukor", "Carnex", etc.), "Herc" and "Pick" salami in Hungary, Milan salami in Italy, "Sibiu" in Romania, "Lukanke" in Bulgaria, "Stolichnaya kolbasa" in Russia, "Lefkas" and "Aeros" sausages in Greece, "sudžuk" in Turkey and Bosnia and Herzegovina, "kabanosy" in Poland, etc.
Sudžuk is exclusively produced from ruminant meat, primarily from beef and mutton, with the addition of tallow, spices and additives.

Bosnian sudžuk is a permanent sausage that is produced in a traditional way without established and prescribed technology. Given that there are no prescribed standards by which the production of sudžuk would be uniform, this product is left to the will and subjective evaluation of tasters.

Like other autochthonous products that are produced in BIH and are named according to the area of production, such as cheeses (Travnički, Livanjski, Glamočki, Vrbaski, etc.) and Bosnian sudžuka are often named by the producer himself. This is how sudžuk is known: Bosnian, domestic, Sarajevo, Visočki, etc.

Some people add "Ćevapi" it to sausages, but it is a mixture of ground meat of different types of meat, lard and spices, which is grilled immediately on the grill and without a casing, and its not dry (permanent).

​

Croatia
Češnovka
Kulen
Švargl
Čajna

Serbia
Kulen
Sremska kobasica
Пеглана кобасица

If something of smentioned subject of interest, tell me what I should research in more detail.



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Reggiechefs said:
I found this text for manufacturers of domestic products but it's for permanent sausages (dried) if you look for the frash ones or all can be interesting to look on Wikipedia- list of sausages.

Permanent sausages are the highest quality and most commercially valuable meat products for the production of which I and II class meat is used. In our country, permanent or dry sausages were made at home in the winter. Permanent sausages are produced worldwide.

They are not thermally processed, but only dried. They contain little water, up to 30% at most. They are produced from the meat of I and II categories of pigs, cattle and sheep, with the addition of solid fatty tissue and additives.

The following are well-known: winter salami in Croatia ("Gavrilović", "Jukor", "Carnex", etc.), "Herc" and "Pick" salami in Hungary, Milan salami in Italy, "Sibiu" in Romania, "Lukanke" in Bulgaria, "Stolichnaya kolbasa" in Russia, "Lefkas" and "Aeros" sausages in Greece, "sudžuk" in Turkey and Bosnia and Herzegovina, "kabanosy" in Poland, etc.
Sudžuk is exclusively produced from ruminant meat, primarily from beef and mutton, with the addition of tallow, spices and additives.

Bosnian sudžuk is a permanent sausage that is produced in a traditional way without established and prescribed technology. Given that there are no prescribed standards by which the production of sudžuk would be uniform, this product is left to the will and subjective evaluation of tasters.

Like other autochthonous products that are produced in BIH and are named according to the area of production, such as cheeses (Travnički, Livanjski, Glamočki, Vrbaski, etc.) and Bosnian sudžuka are often named by the producer himself. This is how sudžuk is known: Bosnian, domestic, Sarajevo, Visočki, etc.

Some people add "Ćevapi" it to sausages, but it is a mixture of ground meat of different types of meat, lard and spices, which is grilled immediately on the grill and without a casing, and its not dry (permanent).

​

Croatia
Češnovka
Kulen
Švargl
Čajna

Serbia
Kulen
Sremska kobasica
Пеглана кобасица

If something of smentioned subject of interest, tell me what I should research in more detail.



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That is so kind of you to go into such great detail, wow! I can't say for sure what kaneohegirlinaz is looking for but I'm sure she'll chime in at some point. If you happen to go to a supermarket where they sell refrigerated sausage in packaging, could you snap a few photos and post them? Please don't go out of your way and its no hurry because she's not going back to the international market in the next few months.
 
JAS_OH1 said:
That is so kind of you to go into such great detail, wow! I can't say for sure what kaneohegirlinaz is looking for but I'm sure she'll chime in at some point. If you happen to go to a supermarket where they sell refrigerated sausage in packaging, could you snap a few photos and post them? Please don't go out of your way and its no hurry because she's not going back to the international market in the next few months.
Click to expand...
It would be interesting for me too also, to make that research. Its very popular and delicious subject here with very wide variety to explore. Also there is many entusiasts here that trying to find their way as producers.
 
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