Sometimes it’s all too easy to buy a homemade kielbasa in Greenpoint.

I wish this guy luck in his venture to review every slice joint in NYC.

1C Semolina
2 1/4C 00 Flour
1C warm water
Salt

1. Sift semolina, 00 & salt into a mound
2. Make a well in the center, pour water into well
3. Combine water and flour to create a smooth elastic dough ball.
4. Wrap dough in plastic and let rest for 1 hour
5. Divide dough, roll out 1/2″ ropes, cut into 1/4″ pieces
6. Press and turn with thumb to create “ears”

This recipe was adapted from the meatball issue of Bon Appetit magazine.
The bacon fat add a nice smokey flavor while keeping the meatballs quite moist.

As much as I wanted to take the 1 hour and 45 minute trip by public transportation to Hackensack NJ to try a White Manna slider, I opted to make them at home.

I used seasoned ground chuck, squashed into a thin patty on a hot cast iron skillet.  Immediately cover the patty with thinly sliced onions and cook until you have a nice gristly char.  Flip, add a slice of cheese, smother with onions, place a sliced potato dinner roll right on top of the burger, and cover the skillet until cooked through.

Slow poached egg at 140f for 40 minutes.