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 -----
How To make Kielbasa (Fresh Polish Sausage)'s Videos
How to Make Polish Sausage. Kransky Sausage and Kielbasa Krakowska.
Today I will be showing you how to Make Polish Sausage at home. 2 different sausages but the same basic process. I went to visit my parents and Dad is a bit of a legend in the local Eastern European community. He makes a lot of these Kransky and Kielbasa Polish sausages for people, and is really well known for it. So these are as high quality and authentic as they can be. He's adapted some traditional techniques and custom built some equipment so that it works for him at home in larger volumes. You can use what works for you, but if you follow Dad's detailed recipes that I'll post on my website along with this video, you'll be making traditional delicious sausages in no time!
It's a simple process but takes a few days to complete and requires some technical steps be followed for the best results! But is so well worth it!
I hope you enjoy! Full recipes on my website!
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Polish Sauerkraut and Sausage | Kielbasa | Polish Recipe
This Polish Sauerkraut and Sausage has an amazing story. Polish sausage is called Kielbasa. This Polish recipe will not disappoint you. Read below for the cute story.
This is an old old recipe from the Center of the World. New Troy, Michigan is a very small polish community that boasts being the center of the world. The origins of this gossip are way older than I so the answer will not come from this post. I knew this recipe needed to be documented because it is a family favorite and not written down. Upon talking to my mom about this recipe I was given a wonderful golden nugget. The recipe came from a dear friend who is now deceased. 40 years ago she gave it to my mom and told her, This sauerkraut and sausage is a Polish recipe from the heart. The internet did not give any answers or meanings to this saying. My take on it is that Jackie loved my mom dearly and was giving her a family favorite from her heart. Sauerkraut is very good for you. It is a fermented food full of probiotics. Also, Cabbage is in the cruciferous family and has many cancer fighting benefits. These 2 things combined make up for the butter and the sausage!
0:00 Intro and story of how recipe came to my family
1:26 Saute the sauerkraut and sausage
5:25 Add the potatoes and bake
5:47 Tasting and outro
Sauerkraut and Sausage
1 lb raw polish sausage (or bratwurst)
2 16 ounce jars sauerkraut (not german style, only 3 ingredients...cabbage, salt, and water)
4 potatoes
1 container of mushrooms sliced (or 2 cans)
1 medium onion diced
1 1/2 sticks butter
pepper to taste
Saute onion, 1 stick of butter, mushrooms, and pepper until onions are almost translucent. Rinse sauerkraut 2 - 3 times under water. (see video) Add to pan and saute until sauerkraut starts to brown (if it seems dry add 4 more pads of butter). Approx. 30 minutes on medium to medium high heat. Brown sausage in a separate pan. No need to cook all the way through. Place potatoes in dutch oven or 9 x 13 in pan, the sauerkraut mixture, and lastly nestle in the sausage. Cover and cook at 325 degrees for 2 hours. The last hour take the cover off.
You can cut the sausages into 3 sections before serving if desired.
Serves 4
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#sauerkrautandsausage
Celebrate Sausage S01E21 - Kielbasa
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Polish Kielbasa
You can find a printable version of this Smoked Kielbasa here:
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Homemade Smoked Kielbasa
I make 10 lbs. of homemade smoked kielbasa. This smoked Polish kielbasa turned out fantastic and the smoked flavor from the pecan and applewood pellets mix was AMAZING!
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NOTE: THE FOLLOWING RECIPE IS FOR 5 LBS!
Mix together until dissolved: (For changes I used in making 10 lbs. see
2 cups cold water NOTES NOTES NOTES below)
1 tsp insta-cure #1
7 tsp kosher salt
Set in fridge until you get the meat and seasonings mixed to keep cold.
*(The insta-cure#1 is a basic cure for meats and takes very small amount when using. Please read and understand how to use insta-cure).
Sausage Mixture
*For 5 lbs. of meat
Mix together:
4 lbs. ground pork shoulder (or your desired cuts of pork)
1 lb. ground chuck (or your desired cuts of beef)
Once mixed add:
1 tbs sugar
1 tbs garlic powder
1 tbs ground black pepper
1/2 tbs onion powder
2 1/2 tsp mustard powder
2 tsp. Marjoram
1 cup powdered non-fat powdered milk
* I Mix all ingredients into the meat and mix really well.
Now I get the water with the insta-cure#1 and Kosher salt mixture from the fridge and add it to the mix. I mix again very well and keep mixing until it is very tacky and sticky. Don't stop mixing until you get it tacky and sticky.
Now I place the sausage mix into the fridge to keep cold until I get my sausage stuffer set and ready.
I purchased and used the LEM 25-35mm hog casing. Read the directions on the package. You will need to rinse them really well several times and then let them soak in warm water for at least 30 to 60 minutes.
I Load my sausage stuffer with the meat from the fridge removing any air the best I can and start loading the hog casings. I tie off the end of the hog casings and twist into links.
After making the links I take a pin (I used a corn cob holder (sterilized) and prick holes on both sides of the sausage links. This helps in drying the casing. After pricking the holes, place the links in the fridge overnight and this will also help the casing dry.
The next day I fire up the smoker and hang the sausage links from wood dowls I made and smoke the sausages as follows:
2 hrs. at 175°
1 hr. at 200°
1 hr. at 225° or until internal temperature reaches 153°.
I removed them from the smoker and placed them in a cold water bath for about 10 minutes. I then pat them dry and placed them on cooling racks and let them set for two to three house or until the reach room temperature letting them bloom.
I than vacuum seal them, date and place into the freezer.
NOTE NOTE NOTE!!!!
FOR 10 lbs. I doubled all the ingredients
except for the water and powdered milk. I used 3 cups of water instead of doubling.
And I used 1 1/2 cups of non-fat powered milk
instead of double.
All other ingredients were double for 10 lbs.
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Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
#Kielbasa #Homemade #PitSmoke
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Homemade Polish Sausage Kielbasa Pt 1 Episode # 104
Step by step Homemade Polish recipe for Sausage ( Kielbasa ) with casing.
This sausage is my family favorite kielbasa by far . Pork and Beef sausage is deliciously easy to prepare filled with the best homemade dry spices and herbs . Perfect Polish sausage recipe that will make just about everyone Happy! Enjoy !!!! Smacznego!!!
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Ingredients:
14 lb Pork Shoulder
4 Lb Beef Chuck
Hog Casings
8 Cloves Garlic
15 Juniper
4 Bay leaf
10 Allspice
4 Tbs dried Marjoram
4Tbs Paprika
1 Tbs Thyme
4 Cups Ice Water
4 Tbs Black Pepper
8 Tbs kosher salt
1 Tbs Curing salt
How To Make Polska Kielbasa, A Great Polish Sausage
Shop at Cabela's It is easy to make polska kielbasa, which is a flavorful polish sausage packed full of flavor. Like other great polish sausages this one is packed full of wonderful flavors like garlic, pepper and marjoram. If you want to start making quality sausages that you know what ingredients are in it. Then you need to watch this video and check out my sausage playlist that is full of other great sausages.
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Recipe
4lbs Pork Shoulder
1lbs Pork Fat
2tbl Kosher Salt
1tbl Black Pepper
2-3tsp Marjoram
2tsp Sugar
4tbl Fresh Garlic Minced
Mix all ingredients well and grind on a medium plate
Stuff into casings.
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