Were keeping it simple this year, we have had the best sweet corn harvest I can recall in the past 20 years and I'm making about 40 pounds of Polish wedding style sausage (with garlic) on Friday.

The last of the corn is getting picked Saturday morning and I'm going to spend a couple hours with my PG 500 cooking it all in the husk and holding it in a cooler for later while the sausage smokes, may throw a couple porterhouses on to go with it as well.

  Cheers to all, I hope you enjoy the holiday with your families and loved ones.

I noticed in the intro section that you were from south bend. I'm just south in Fort Wayne. Funny you said that about the corn. I've bought several batches from the stands around here, and haven't been overly impressed this year.

Some years an ear of corn or single tomato from the garden is quite possibly the best thing I ate that year. My dads tomatoes have been stellar.

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Were keeping it simple this year, we have had the best sweet corn harvest I can recall in the past 20 years and I'm making about 40 pounds of Polish wedding style sausage (with garlic) on Friday.

The last of the corn is getting picked Saturday morning and I'm going to spend a couple hours with my PG 500 cooking it all in the husk and holding it in a cooler for later while the sausage smokes, may throw a couple porterhouses on to go with it as well.

  Cheers to all, I hope you enjoy the holiday with your families and loved ones.

Being of Polish decent, from Chicago, exactly what is Polish wedding style sausage. I must say, in 72 years on this earth I have been to a ton of Polish Weddings and have never heard of that. How does it differ from Polish Sausage that makes it "Wedding Sausage"?I have never heard of this. Maybe I can learn something new today.

Practice cook with ribs and smoking 10 pounds of salmon.

All I could find was Suzie's Polish Wedding Sausage..."A fresh all natural white sausage since 1975"...No idea, I will be interested in the answer too!

Thinking home made pizza. From scratch dough/crust as well as Italian sausage.  Onions and green peppers from the garden, ran out of home made Canadian bacon and pepperoni so it will be Hormel. 

So Suzie's sausage is fresh ...... So it isn't smoked. .... Maybe it's being called "wedding sausage" because a bride wears white, and the sausage links are white? Be interesting to know how that's done. ... The only white sausage I've ever seen and had, was while living in Louisiana where the Cajun people make a white Boudin sausage. I believe it is made with veal. .... Regular Boudin is made with chicken .... I think.

My mother was German and she made weisswurst which literally translates to "white sausage", made with veal and bacon.  It is truly unique mostly in texture.  Suzies almost sounds like another version of that.

Nothing special for us - we're hoping to spend the day on the back deck with friends cooking homemade pizza and a brined SRG chicken.

Very interesting PZ. Thanks for that link to weisswurst. The spice package used is really interesting. I'll bet they are tasty. .... Seem very perishable. I wonder if they could be vacuum bag sealed and frozen for later use without degradation?

They are truly a different experience - I did not like them as a kid, but as an adult, they are quite tasty - the casing has a nice snap like a brat when you bit through it because the stuffing is soft.. I would think they would freeze nicely, but my mom always bought them fresh so I don't know for sure.

In 2012, mom and I travelled to VA, we stopped in this place in Louisiana off I-10, was straight up Cajun land, not even sure the city.  sloman had told me about it.

I think Boudin is Pork, and pork liver to boot, and the "real" stuff, Boy Howdy!   We had Boudin Ball's, Gator sausage and fried chicken...That was a one time deal for me, one bite of the Ball and I was done!  Had to pawn them off on my mom, did not care for the Gator sausage either, way to much filling and rice.

Yum!  I love shops like that 

Decided to smoke some cheese today.  See How I... section.

All I could find was Suzie's Polish Wedding Sausage..."A fresh all natural white sausage since 1975"...No idea, I will be interested in the answer too!

It's a traditional holiday and wedding non smoked white sausage we call Biała Kiełbasa.

Simple ingredients:
Pork shoulder
Sea Salt
Marjoram
Garlic
Pepper

It's a staple here for all weddings, Christmas and Easter. Plus, here in South Bend we take Easter to the extremes and celebrate wet Easter Monday aka Dingus Day and have it all over again.

Pulled off the cheese and turned grill up to 250.  Put on some mac n cheese and some meatloaf cupcakes.

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