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| Kielbasa, anyone? | |
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| Topic Started: Jun 21 2011, 09:57:04 PM (962 Views) | |
| MountainsChick | Jun 21 2011, 09:57:04 PM Post #1 |
Anklebiter
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I know this may seem like a strange question, but I grew up in Western PA, home of the random Polish/Dutch/German food heritage. There's a lot of things that I can live without, but I desperately want kielbasa and can't seem to find it anywhere! I've been to a few different local butchers, done a search on Google and still come up empty. Does anyone around Sydney or the Western Suburbs have any insight on a butcher or supplier that makes or supplies it? I'd be forever grateful! |
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| SanDiablo | Jun 21 2011, 11:16:03 PM Post #2 |
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True Blue Mate
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It abounds here in Adelaide! In fact, I've never seen so many different types of sausage! |
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| MountainsChick | Jun 21 2011, 11:20:39 PM Post #3 |
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Anklebiter
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Looks like I know where my next place to visit will be (when the flight price is right!  )
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| pastrycook-136 | Jun 22 2011, 04:37:12 AM Post #4 |
True Blue Mate
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There are Polish delis in both the Queen Vic. Market and the South Melbourne Market with plenty of sausages here in Melbourne. I would think that there must be a Polish, German, or Russian deli somewhere in Sydney where you could find some keilbasa. I would love to eat some Lebanon balogna, ring balogna or some of the other smokey meat treats that I remember eating while growing up in Reading, PA. The Central Market in Adelaide does indeed have many different sausages and salamis to choose from including accurately and funnily named "bum burners" and "ring burners" covered with hot pepper flakes. |
| "If you want to gather honey don't kick over the beehive!" | |
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| wd9and | Jun 22 2011, 09:07:14 AM Post #5 |
Chinwagger
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Mazurek Polish Deli, 96354569. Shop 12/272 Church Street. Parramatta |
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Alex Colquitt - Director the Lake FM & 2USA Australia's only American Multicultural Radio Station | |
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| Pothole | Jun 22 2011, 09:08:53 AM Post #6 |
True Blue Mate
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Hey Mountainschick, When you pop down to Sydney have a bit of a chook at a place called Eumundi Smokehouse at Dulwich Hill, they also have a stall at the Newcastle markets, as they have an amazing range of smoked goods specialising in sausages (26 different types) including the kielbasa you are looking for. I am not sure but would be worth giving them a bell as they might post out. 402 Canterbury Road, Dulwich Hill, NSW Ph: (02) 9569 0205 Have you checked out the Cooperative at Katoomba yet. Part of the family comes from that way and I miss Katoomba quite a bit at times. Pothole Edited by Pothole, Jun 22 2011, 09:10:06 AM.
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Those Who Lose Dreaming are Lost. Aboriginal Proverb A truly happy person is one who can enjoy the scenery on a detour Anon | |
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| TerritorianTori | Jun 22 2011, 09:40:37 AM Post #7 |
It couldn't happen here
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Well, I will have to ask my ILs (who are Polish and live in western Sydney)... I'm sure they must be getting their keilbasa somewhere!  In the meantime, a Google search for Polish+deli+Sydney turned up this: http://www.smh.com.au/articles/2004/09/13/1094927499617.html?from=storyrhs |
 South Texas to the Northern Territory - since 2004 I'm a huge fan of... Angry Video Game Nerd | The Big Bang Theory | Doctor Who | Pet Shop Boys | Yanks Down Under ~ Americans living in Australia Avatar by Sketch Shop Boys I don't do Facebook, sorry. | |
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| yaussievi | Jun 22 2011, 10:16:19 AM Post #8 |
True Blue Mate
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Now I want some Keilbasa & sauerkraut! Yum! |
| Yaussie-Vi | |
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| MountainsChick | Jun 23 2011, 10:02:29 PM Post #9 |
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Anklebiter
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Thanks everyone! Looks like I have a reason to make the trip down to Parramatta soon  Pothole, I actually have a membership at the food Co-op in Katoomba, though it doesn't get used as often as I like. It is a lovely place up here....in the summer
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| MountainsChick | Jun 23 2011, 10:04:55 PM Post #10 |
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Anklebiter
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And ohh....pierogi! One thing I've yet to perfect a gluten free recipe for. |
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| RachaelK | Jun 24 2011, 11:18:55 AM Post #11 |
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True Blue Mate
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I'm Ukranian and I so miss being able to pick up a box of Mrs. T's for a quick fix when I want pierogis. Grandma used to always make them but mine just don't come out the same...  Luckily, keilbasa isn't as hard to find!
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| beckagator | Jun 24 2011, 01:40:52 PM Post #12 |
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True Blue Mate
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yum pierogis, perfect winter comfort food and keilbasa, mmm. I found some random smoked sausage at the grocery store that was pretty close to keilbasa, its fun to try different stuff. |
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| Mimishuze | Jun 24 2011, 05:45:51 PM Post #13 |
True Blue Mate
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I've been making my own pierogis since I was a little girl and was told by my Uncle and my Dad that they were better than my Grandmas - who was an immigrant from Poland!  I haven't made them since we moved here though, as I need a pasta maker to get them just right. Once I get that, does anyone in Sydney want to have a little pierogi-making party? Also - Thanks for this thread! I get keilbasa sometimes at the Eveleigh markets and it's pretty good (but so so expensive!) - I'll have to try that deli in Parramatta! Thanks All! |
| Gone On a Lucky Country - My Blog About Moving to Australia | |
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| yaussievi | Jun 24 2011, 06:55:18 PM Post #14 |
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True Blue Mate
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I am also Ukranian, I used to make pierogi's all the time in the states. I have only made them here once but I've been thinking about making them again. I found the cheese the hardest to find when I first moved here but I think I'll be able to get the right stuff now! 
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| Yaussie-Vi | |
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| CynicalCountess | Jun 24 2011, 11:24:33 PM Post #15 |
True Blue Mate
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I do, Mimi! I tried once and my dough was sticky beyond belief. |
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| Mimishuze | Jun 25 2011, 11:09:16 AM Post #16 |
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True Blue Mate
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I'd be happy to give you my dough recipe: 1 cup flour 1 egg 1 Tablespoon oil 1 Tablespoon cold water It's best to mix it up with a fork - the dough won't want to go together well and if it is truly too dry, you can add a bit more water. But it's ok if your finished dough ball looks like crap. Cover it with a cloth and leave it for at least a half hour so that the gluten can relax. Cut into quarters and then run through a pasta maker as many times as you can - you want the dough to get shiny and feel really smooth. Once you have the consistency right than run it through on a third smallest setting - you should have a long thin sheet of dough at this point. Cut small circles out of the dough - put a spoonful of filling inside and close with a bit of water! Easy as.... But as soon as I get a pasta maker, I'll post on here and we can plan a pierogi party! |
| Gone On a Lucky Country - My Blog About Moving to Australia | |
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| RachaelK | Jun 25 2011, 03:41:56 PM Post #17 |
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True Blue Mate
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Any tips for getting the filling just right? I feel a recipe trial coming on...
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| MountainsChick | Jun 25 2011, 09:09:48 PM Post #18 |
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Anklebiter
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Yay for a pierogi party! Looks like I'd better work on my gluten free dough in the meantime... |
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| incognito | Jun 26 2011, 08:25:34 PM Post #19 |
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Chatterbox
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Yum! My mother's side of the family is Polish/Lithuanian and I grew up eating perogis. I've had some in Melbourne but nothing compares to what I had growing up. I may try this recipe someday. What kind of fillings do you use? We used to have cabbage or saurkraut (kapusta?) or something, and also cheese, and maybe potatoes? (Not all together of course!) If I lived in Sydney, I'd definitely join you for a perogi party! |
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| Mimishuze | Jun 29 2011, 10:20:15 AM Post #20 |
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True Blue Mate
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We only ever made potato and cheese filling so that's the only one I can speak with any authority on.... I did make sauerkraut ones once; but I made it up as I went and it was a long long time ago... When I make them, it's usually with a few people and we make enough to split so this filling recipe is quite massive. Plus, I grew up in a family of 10 so we never did anything small I usually use a 5 lb bag of regular brown potatoes 2 large white onions 2 sticks of butter 2 large or three small Cracker Barrel sharp cheddar Peel, cut and boil the potatoes like you are making mashed. Melt the butter in a frying pan and cooked the onion (diced). You can go two routes here - you can cook the onion long and slow and make sure it doesn't get too browned - or you can fry those babies until they are like caramel. I like the later - your filling isn't as pretty; but the taste is insanely good! Put your cooked potatoes in a mixer - add your butter and onions - cut your cheese up into small chunks and drop it in slowly to let it all melt together. Once it is all mixed together than start adding salt - just keep tasting and adding till it tastes right. I like to make mine slightly more salty than I like - it sort of melds with the dough later and it takes some of the saltiness out. At this point, you need to start making some calls - does it need more butter? more onions? more cheese? I have had batches where I have had to add more onions twice to get it to taste just right. Basically, you should end up with really oniony, cheesy, thick mashed potatoes. Then, you have to chill that filling OVERNIGHT! It needs to be ice cold when you use it. |
| Gone On a Lucky Country - My Blog About Moving to Australia | |
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