Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    Klobasczy????-cream sausage

    Go to page << Previous Page  1, 2
    Bohemian Butcher Boy
    Fri Oct 05, 2012 5:32 pm
    Newbie "Fry Cook" Poster
    icon_biggrin.gif Thanks for this lead. Off tomorrow morning to get there by 9AM in time for hot Buchta and to pick up some cream sausage. From their verbal description over the phone, it sounds like my dad's version but there's one spice I can't figure out but I'll know more tomorrow. At least it's coiled and held together with little sticks just like I had to make every Friday to get ready for the big crowds on Saturday.

    By the way, if you're in the Chicagoland area, they are located at 6032 W. Cermak Rd., Cicero (where else, right?). Phone 708-652-4113. It's on the north side of Cermak roughly 1 1/2 blocks west of Austin Blvd.
    Bohemian Butcher Boy
    Sat Oct 06, 2012 3:39 pm
    Newbie "Fry Cook" Poster
    There are many recipes for Klobasa/Klobasy. Some with ground red pepper and other spices and others without a lot of spices. It depends on what you were used to. If you're in the Chicago area and looking to buy some klobasa aka "cream sausage" you might find different stores will have different versions. I recently bought some that had milk solids and was nearly all white, almost like some bratwurst you see. It was not to my liking nor to that of a friend of mine. We both grew up in the Riverside & Brookfield area and our tastes were influenced by the butcher shops that lined Cermak Road in Cicero and Berwyn and some of the other Bohemian outposts.

    To further influence my tastes was the fact my entire, uncles, cousins were all butchers starting out at the family's first store, Cicero Packing at 56th and Cermak Rd. (22nd St.) From there, they expanded west and north. When I was a just a kid working in dad's store, one of my jobs was to make all of our sausage. Too bad my dad never wrote down his recipe otherwise I'd be making my own.

    As a result, I've been on a mission to find some place that had the same stuff as I was used to and VIOLA...someone here mentioned TOM & NICK"S MEAT MARKET in Cicero. Went there this morning and I finally found the kind I liked. Darn near the same way my dad and I made it for decades. No red pepper and no dried milk solids. Just ground pork and spices. It was all coiled up and held together with those little sticks just like the old days.

    PLUS, the have hot BUCHTA, too, that comes out of the oven at around 9 AM. Instead of the big loaves we used to get, these folks pack it in 4 1/2" x 5" disposable aluminum pans. I'm sure they'll slice it thin for you if you want it that way. They also carry a large variety of smoked meat, bacon and sausage including smoked butt the old fashioned way; not all sealed up in plastic.

    Here's their full address and phone:
    Tom & Nick's Meat Market
    6032 West Cermak Rd
    Cicero, IL 60804
    708-652-4113 Open 7 days a week.

    They said they pack in dry ice and ship out of state and are working on their website. They have Jaternice but it's from Daisy Brand but it seems the consenus is that it's disappointing. I tried it a few years ago and they're not real good "Bohemian Bananas". Daisy still makes good hot dogs, ring baloney, knockwurst, mince ham and prasky. The're still located on Pulaski Rd. in Chicago.
    Sat Oct 06, 2012 7:34 pm
    Forum Host
    Awesome to hear of it. When I lived in Chicago we used to go to the Bohemian restaurants in that area and stuff ourselves silly. I need to check out the sausages at the meat market near my home. I tried their Swedish potato sausage, which was good but did not pay that much attention to the others. We don't eat as much sausage these days as in the past.
    Bohemian Butcher Boy
    Sat Oct 06, 2012 8:35 pm
    Newbie "Fry Cook" Poster
    icon_sad.gif Doctors ruin everything don't they? I know the problem with sausage and cholesterol. I lived on that most of my life but I think Big Macs & 1/4 pounders with fries contributed more than all that good sausage. Hard not to eat all the meat when you have a butcher shop. Fish? What was fish? Maybe herring in those old wooden buckets around Christmas and New Years.
    Sat Oct 06, 2012 10:59 pm
    Forum Host
    Once the weather gets colder my local Polish deli has a barrel of herring fillets available. Mr Grumpy has been asking for it over and over. I love herring. But it helps to have the weather turn cold, so that I could put the bowl with the fillets soaking in water on the back porch, rather than in the house or taking up room in the fridge.
    Sun Oct 14, 2012 1:26 pm
    Newbie "Fry Cook" Poster
    Thanks for the information. I will check out the web site for the company in Nebraska.

    No, they aren't knockwurst or the others mentioned.

    The other one I'm talking about (a.k.a. Fat Hotdogs) is phonetically pronounced "seb-o-lothy" I think icon_smile.gif
    Bohemian Butcher Boy
    Mon Oct 15, 2012 5:38 pm
    Newbie "Fry Cook" Poster
    Yes, you're absolutely right. I forgot all about those. We used to sell those out of a box in the refrigerated case. Not all encased in plastic Cryovac shrink film like you see now. Same with the Daisy natural casing hot dogs...right out of the box.

    That's OK. I can't spell that one either. There's another salami type sausage that sound similar but it's spelled Cervelat. It was hard as a rock and the only way you could "skin" them is to run them under very hot water to loosen up the casing. I think Swift made that one.
    Thu Nov 22, 2012 10:50 am
    Newbie "Fry Cook" Poster
    Mikes butcher shop, Villa park, Ill
    Thu Nov 22, 2012 11:08 am
    Forum Host
    Bohemian Butcher Boy wrote:
    icon_sad.gif Doctors ruin everything don't they? I know the problem with sausage and cholesterol. I lived on that most of my life but I think Big Macs & 1/4 pounders with fries contributed more than all that good sausage. Hard not to eat all the meat when you have a butcher shop. Fish? What was fish? Maybe herring in those old wooden buckets around Christmas and New Years.

    Diet generally provides only a small portion of cholesterol - most of it is produced by your own body. I had an aunt who weighed may 105 pounds, if that, and her cholesterol was over 400. She would sit and worry whether the President was having a good day, whether the city maintenance men filling potholes in the street weren't really robbers casing the neighborhood - you get the idea.

    For an illuminating food on the benefits of eating natural minimally processed foods (i.e. no non-fat or even low-fat adulterations!) read "Real Food" by Nina Planck. I got in at Amazon for my Kindle and dip into it every few weeks.
    Thu Nov 22, 2012 11:09 am
    Forum Host wrote:
    Mikes butcher shop, Villa park, Ill

    That is a great meat market. I buy my corned beef there - much less salty and shrinks much less. Worth the price.
    Go to page << Previous Page  1, 2 Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites