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Homemade Sausage, Kielbasa, and Capicola Right Here, Right Now, All from Tony’S Diner

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Homemade Sausage, Kielbasa, and Capicola Right Here, Right Now, All from Tony’S Diner Page 6 Thursday, Oct. 24, 2019 The Chronicle-News Trinidad, Colorado Homemade sausage, kielbasa, and capicola right here, right now, all from Tony’s Diner me out of that. Darn him!. Let’s move on to the kielbasa. kielbasa is any type of meat sausage from Poland, and a staple of Pol- ish cuisine. In American English, the word typically refers to a coarse, u-shaped smoked sausage of any kind of meat. Tony tells a great story about how he got the recipe to make his great kielbasa. Apparently, there was a guy in town that Tony knew who had a perfect kielbasa recipe. Tony reached out to him and asked if he could get the recipe. The man ex- Rich Hoffman / FlyCam Enterprises / The Chronicle-News plained that it was a family The Capicola Sandwich with Cheese is a tasty Tony’s Choice! recipe and that the family did not want to give out the recipe. Tony completely un- that had the recipe that ing. derstood and went on his Tony originally wanted Here is the cool thing. merry way in search of an- and asked if he would try Give Tony a call and you other option. this new recipe. The man can special order any of Rich Hoffman / FlyCam Enterprises / The Chronicle-News Time passed and Tony agreed. these meats straight from The Kielbasa and Sauerkraut almost looks too good to eat... but I would eat it anyway. had stopped looking for a Tony dropped the kielb- Tony’s Diner. Tony makes recipe when a lady came in sa off to the gentleman and the meats in 25-pound to chat with Tony. During asked him to let him know batches and will sell them Kirk Loudon nice lunch. You caught me. Tony... yup, of Tony’s Din- the conversation the lady what he thinks. Here is in any amount. The larger The Chronicle-News But we did actually have a er, came by the table with mentioned that she had a where the “small world” the better so Tony can sell meeting... although for the some freshly made capico- kielbasa recipe and that she statement comes into play. it fresh. And trust me that So Rich and I stopped life of me, I don’t remember la. If you never have tasted would like Tony to make The gentleman called is how you want it. by Tony’s Diner about a what we talked about. Prob- capicola, well then stop by some and let her know what Tony back and asked where Stop by Tony’s Diner week ago for lunch just to ably how the Broncos were Tony’s. he thinks. Of course, Tony he got the recipe. Tony and have a great meal, plus have our monthly sales and doing. It was a short con- Let me explain what we jumped at the idea. mentioned the lady and the you can order your sau- marketing meeting. Okay, versation. are talking about...capicola A few days later the lady piece of paper with “Aus- sage, kielbasa, and capicola it was just an excuse to get Anyway, while we were is seasoned with hot pepper came in with the recipe tria” written on it. Not only while you are there. If you out of the office and have a sitting waiting for our food, flakes, salt and garlic. Like written on a narrow piece did the gentleman say that order more than 5 pounds many Italian Meats, it has a of paper. On the paper it was where his family was I do suggest that you take marbled appearance and a said that the recipe was from but that it was the it home and not eat it all rich, bold flavor. In Italian, from a region in Austria. same recipe as his family there. I was going to try that capicola means head and Knowing that is not far had been preparing for gen- last time we were there but neck, which is where the from Italy, Tony assumed erations. Rich talked me out of it... cut of meat usually comes that the recipe would be a Lastly, we have sausage. again. Darn him. from. That has changed good one. Tony started making his Tony’s is located at 734 over the years and now The kielbasa was made sausage in 2008. He said East Main Street right here comes from the shoulder. by Tony. To test how that that his first batch he made in Trinidad, Colorado. Give What makes Tony’s so kielbasa came out, Tony de- his dog wouldn’t even eat. them a call and order yours good... by the way, did I say cided to call the gentleman Now his sausage is amaz- today 719-846-6000. it was awesome? It was. So, what makes it so good is the way he prepares it... according to Tony, the key ingredient is a chile wet rub that he rubs all over the meat and also stuffs it in the casing, and then it is semi- cooked for 24 hours. There was so much flavor that I Rich Hoffman / FlyCam Enterprises / The Chronicle-News almost just ordered more of Give The Godfather II a try. Sausage Hoagie with fries... Yum! that for lunch. Rich talked ORDER YOUR SAUSAGE, KIELBASA, OR CAPICOLA FROM TONY’S DINER TODAY! (719) 846-6000.
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