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    You are in: Home / Community Forums / Eastern European Cooking / Klobasczy????-cream sausage
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    Klobasczy????-cream sausage

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    Thu Jun 16, 2005 10:02 am
    Regular "Line Cook" Poster
    Does anyone know how to make klobasczy or cream sausage. I haven't had it in years - used to get it in the Bohemian butcher shop in the old neighborhood, but that's gone now. It's a very mild sausage that is fairly thin and usually rolled in a spiral with wooden stakes to keep it together (at least that's how I always saw it). Any help would be appreciated! I feel the need for some "Bohemian soul food!"
    Kris H.
    Sat Jun 18, 2005 2:13 pm Groupie
    Sorry, no help making it yet, but a Google search on "cream sausage" led me to a possible alternate spelling of "klobosy," by which I found some places that sell it, but no recipes. However, Google suggested maybe I meant to search for "klobasy," which did yield some sites apparently with recipes, but most of them appear to be in Czech or some other language that's not in my repertoire. I can't tell if they consider "klobasy" the same thing as "cream sausage" or not. icon_confused.gif

    Edit to add: More searching revealed sites also in what might be Polish. I'm sorry, my knowledge of Eastern Euopean languages is zippety-doo-dah! Now I'm wondering about the linguistic relationship to "kielbasa."
    Sun Jun 19, 2005 6:36 pm
    Regular "Line Cook" Poster
    Thanks,Kris. I did find those sites, but since my language skills are limited to English (on a good day!), they weren't very helpful.
    As far as kielbasa is concerned, that is a larger coarser sausage with a lot of garlic (the "americanized" version is called polish sausage. As far as I know the one I am looking for is pretty much strictly Czech, and if I had to guess, made possibly with veal. It is thinner and with a smoother texture than kielbasa.
    As far as the spelling - my skills there are very limited as well. It could be spelled all kinds of ways since I was going by the way my grandmother pronounced it.
    Thanks again for trying.
    Sun Jun 19, 2005 8:30 pm
    Forum Host
    icon_biggrin.gif Pat, I found one recipe (in English)
    for klobasa -

    Hope this is what you are looking for. *^-^*
    Kris H.
    Mon Jun 20, 2005 12:01 pm Groupie
    Hey--I found a recipe for klobasy on an Aussie food site!

    (Who woulda thunk it?!?)

    But it's not very it is if you want to have a look.

    Edit: and, I just can't stop myself from looking, take a look at this forum! If you can't find it here somewhere I don't know where you ever will:
    Chef #461522
    Tue Mar 06, 2007 11:54 pm
    Newbie "Fry Cook" Poster
    I saw that you were looking for Klobasczy. I have also seen it spelled Klobosy. I am also Bohemian. I have received it through the mail from the Crawford Sausage Company in the past. I have just sent them an email today to see if they continue to carry it. I also found this website that has it.
    I have not tried this company -- but I will because when you get those cravings --- what else can you do.

    If you find a better site, I would love it hear about it.
    OH the website of the Crawford sausage company is Good luck in your search.
    Chef #1468318
    Tue Dec 01, 2009 2:12 pm
    Newbie "Fry Cook" Poster
    Still looking for cream sausage? Well Danny Morini worked for Jim's. Guess what his butcher shop is in LaGrange Park. on 31s
    by the railroad tracks. East of manhiem. Yes he still makes Jim's sausage. I go there all the time.
    He goes under Morini's meat market and deli.
    1101 East 31st street
    La Grange Park
    Chef #1468318
    Tue Dec 01, 2009 2:23 pm
    Newbie "Fry Cook" Poster
    Still looking for cream sausage? Well Danny Morini worked for Jim's. Guess what his butcher shop is in LaGrange Park. on 31s
    by the railroad tracks. East of manhiem. Yes he still makes Jim's sausage. I go there all the time.
    He goes under Morini's meat market and deli.
    1101 East 31st street
    La Grange Park
    Bohemian Butcher Boy
    Sun Jul 29, 2012 9:16 pm
    Newbie "Fry Cook" Poster
    We all should have listened to our parents and grandparents. The word is spelled Klobasa or Klobasy, depending on if you are trying to refer to the sausage or the sausage roll as you may remember it.

    Kind of remember that my father usually said Klobasy when he told me to get to work and make sausage. He ought to know. He was born in Bohemia before it became Czechoslovakia and was a butcher for nearly 50 years. He put me to work at the age of 10 and by the time I hit high school, I was cranking out (literaly), "cream sausage" every week.

    Naturally, he had no recipe... just like Mom. A little of this and some of that and pinch of something-or-other. Mom didn't want me to be a butcher so to placate her, I got an MBA and 1/2 MSEd. However, I am now retired and on a mission to remember how to make it again. The last time was 55 years ago but I'll get there once I have the ingredients. I promised a Czech friend of mine I'd make it again...even with the little sticks in it.

    There are references in other posts that talk about Jim's or Mike's in LaGrange Park. Sad to report, that butcher shop is no longer in business. Who wants to pay a few more bucks for good meat these days?

    Stay tuned. I'll figure this out yet and when I do I'll post the recipe....after I taste it myself. Best you have a KitchenAid mixer with the sausage stuffing attachment. Hard to make any kind of sausage without one.

    I just came back from a big Czech picnic in Brookfield, IL and no one there had a clue as to where one could buy Klobasy, or Jaternice or Sulc in the Chicago area. Don't bother with Crawford Sausage. Their stuff isn't like it was back in the '50's.
    Bohemian Butcher Boy
    Sun Jul 29, 2012 9:25 pm
    Newbie "Fry Cook" Poster
    He closed up this year..2012. No more butcher shop there. I used to live in Brookfield and know the area like the back of my hand. My father and uncles owned butcher shops around Chicago, Cicero and Brookfield dating back to the 1920's.
    Sun Jul 29, 2012 10:21 pm
    Forum Host
    When I lived in Chicago there were a number of good Lithuanian butchers, but I don't think there are any left. None of them made Lithuanian sausage as good as my mother's. I know the basic recipe, just have not gotten around to making it.
    Wed Oct 03, 2012 8:27 pm
    Newbie "Fry Cook" Poster
    There is a place in Cicero that still makes cream sausage and it is very good. It is called Tom & Nicks. It appears to have been sold to a Serbian gentleman who still makes the cream sausage. The new owner says the old owner does stop in from time to time and they make things for their bohemian customers. They also have Jaternice, but it is frozen Daisy brand. This was my favorite when it was made there. My mom made a weekly pilgramage there. My family and I still enjoy these but they are hard to find. My mom was born in the late 30s (I'm in my late 30s), and this is what we grew up on. They also have the veal loaf there which is great.

    The other sausages we used to have are what we called "fat hot dogs". They were only about 3 inches long and about an inch and a half thick. They start with an "s", but I can't remember the name for sure.

    If anyone knows were else to get these, please let me know.
    Thu Oct 04, 2012 10:55 am
    Forum Host
    This shop in Nebraska makes fresh jaternice and it looks like they might ship it,

    Are the spekacky sausages (picture on this page )
    the other ones you asked about?
    Thu Oct 04, 2012 11:04 am
    Forum Host
    I found this recipe for klobasy - looks like a nice site for Slovak food -
    Bohemian Butcher Boy
    Fri Oct 05, 2012 5:17 pm
    Newbie "Fry Cook" Poster
    HI. Are you possibly thinking of Knockwurst? Daisy makes it as well as Leons and that's the size.....3 " x 1 1/2"ish. To me, Daisy's ring baloney tastes the same as their knockwurst or real close. We used to slice it and put it in vinegar, water, some sugar along with raw onions and let them soak overnight in the frig. We also sliced them up and fried them with onions, too. Not great for your cholesterol but, hey, who cares. It takes sooooo good.
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