I grew up outside of Houston but have lived in the Northeast for the last couple of decades. One of the things I miss from that area is kolache, specifically the sausage ones. The same style sausage was also featured "on a stick
" at the area Czech Fest. I'd love to recreate it and have even gone so far as to purchase some from a Texas company
and have it overnighted to Vermont so that I can wrap my head around it.
Here's what I've got:
-It's a pretty basic pork & beef sauage. The ingredients listed on the package from Lad's are: Pork, Beef, Water, Salt, Soy Flour, Nonfat Dry Milk Powder, Spices, Garlic & Sodium Nitrite. Pretty basic, right? But I really have no idea what sort of ratio to start with. It was definitely not spicy like a "hot link". Thinking back, I remember being able to see coarsely ground pepper through the casing, which had a very noticeable snap. The grind was fairly course as well. It wasn't like a Polish kielbasa at all...
-It seems that these are generally smoked over pecan wood. It's not something I can typically find here in the Northeast, but maybe there's a decent alternative? Any idea what the smoking technique is for these? I vaguely remember them coming off of a BBQ pit sort of setup vs. a grill or griddle... Not sure if they were smoked in a smokehouse prior to being heated up or they were cooked and smoked at the same time on a BBQ pit.
Googleing Texas sausage formulas typically turns out the Elgin-style links which I have to assume are similar given the blend of German and Eastern European influences in this area of Texas, but certainly not exactly what I'm looking for. This sausage was peppery, but mild and might've had a touch of garlic but not so much that it was overwhelming.
Anyone have any ideas? Thanks in advance, you guys rock!