How To make Kielbasa (Fresh Polish Sausage)
5 tb Salt
1 tb Sugar, granulated
2 Garlic cloves
1 tb Pepper, black
1 ts Marjoram
1 pt Water
10 lb Pork butts
1 Sausage casing
Grind all the pork butts through a 1/4" or 3/8" grinder plate and place in the mixer. Add all the ingredients and mix well, until all the spices are evenly distributed. Stuff into 35-38mm hog casings. Hang on smokesticks spaced properly and let dry in cooler. Note: Be sure that meat has been chilled to 32-34 degrees F. before starting. From: Great Sausage Recipes and Meat Curing by Rytek Kutas -----
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Polish Kielbasa Recipe - How to make fresh polish kielbasa for smoking
At our web site we have many more recipes for making your own fresh Polish kielbasa, as well as recipes for cooking and serving it.
This video shows one simple method of making kielbasa with a small home grinder typically found in Poland.
At our site at we have a large collection of Polish recipes and more videos on making Polish kielbasa in larger quantities and with different equipment.
This video is part of the All About Poland series of over 3000 web pages and videos that you find at our web site.
So if you want more on kielbasa and recipes for other Polish foods, come to the MasterPage now.
How to make polish sausage
how to make polish sausage at home
How to Cook Kielbasa
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How to make a Traditional Polish Sausage Kielbasa Ep. 148
How to make perfect Traditional (Swojska)Polish Sausage Kielbasa with casing.
Polish Traditional sausage is my family favorite kielbasa by far . Pork and Beef Polish Kielbasa is deliciously easy to prepare filled with the best homemade dry spices and herbs . Perfect Polish Traditional sausage recipe that will make just about everyone Happy! Enjoy !!!! Smacznego!!!
Posting exciting new recipe every other Thursday ! so keep checking back!
Hey everyone! Hope you’re having a great day! Let me know in the comments below what other recipes you would like me to video, and I’ll try my best to do it.
Ingredients:
10 lb Pork Shoulder
4 Lb Beef Chuck
Hog Sausage Casings
20 Cloves Garlic
4 Tbs dried Marjoram
4 Cups Ice Cold Water
3 Tbs Black Pepper
6 Tbs Kosher salt
1 Tbs Curing salt
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YOU-TUBE:
How to Make Kielbasa, Smoked Ready to Eat.
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In this Video i'm going to give you the recipe and steps on how to make kielbasa.
This video was a request we got so we are happy to make it for you!
As promised in the video here are the two recipes:
Polish Garlic
Salt 15g/kg
Black Pepper 2.5g/kg
Garlic 5.5g/kg
Marjoram 1g/kg
Sugar 2.5g/kg
Cure #1 3g/kg
Sodium Erythorbate 0.5g/kg
Binder 10g/kg
Water 100g/kg
Ham
Salt 15g/kg
Brown Sugar 4g/kg
California Ham Spice 1g/kg
Cure #1 3g/kg
Sodium Erythorbate 0.5g/kg
Liquid Smoke 0.5g.kg
Binder 10g/kg
Water 100g/kg
Smokehouse Steps
1. Dry for 1hr at 150-155f
2. Smoke 1hr at 155-160f
3. Cook at 185f until internal temp hits 160f 71c
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Thanks again and enjoy!
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If you guys need a stuffer to make your sausage making process smother here is a link:
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