How To make Polish Kielbasa
6 Ft 2-1/2" diameter hog
-casings 3 lb Lean pork butt, cubed
1 lb Lean beef chuck, cubed
1/2 lb Veal, cubed
1/2 lb Pork fat, cubed
2 1/2 ts Salt, or to taste
3 ts Finely ground black pepper
2 ts Ground marjoram
2 ts Ground summer savory
1/2 ts Ground allspice
3 Cloves garlic, finely minced
2 tb Sweet paprika
"Recipes for this sausage are so variable that what passes for kielbasa in one area might be regarded as not authentic in another. The ingredients and pronunciation of kielbasa are as variable as are the vagaries of the spring weather, the time of year when kielbasa is traditionally made. This version uses pork, beef, and veal and makes five lb" 1. Prepare the casings. 2. Grind the meats and fat together through the
coarse disk. 3. Mix the remaining ingredients with the meat. 4. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional. 5. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered. 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll, lathered with a spicy brown mustard.
How To make Polish Kielbasa's Videos
Huge Kielbasa Sausages from Poland. London Street Food
Huge Kielbasa Sausages from Poland Cooked and Tasted in London. Street Food of Old Spitalfields Market
#streetfood #poland #polishfood #kielbasa #londonfood #foodie
The Only Kielbasa Recipe You Need!!! (Family Recipe)
4 Pounds of Pork (preferably some sort of pork shoulder roast or broken down pork shoulder)
Sausage Casings
5 grams of Curing Salt #1 (Pink Salt)
4 garlic cloves
2 teaspoons of paprika
1 cup of water
2 tablespoons of kosher salt
2 teaspoons of nutmeg
We bought a whole pork shoulder that you usually use for pulled pork and separated out the roast portion or neck portion.
Then we cubed it up and made it ready for sausage making.
You can scale up this recipe for whatever you’d like to do double or do half for less. If you don’t want to mess around with cutting the meat/ separating it just buy a pork sirloin roast.
Kitchenaid Meat Grinder with Sausage Attachment:
Sausage Casings:
Pink Salt/Nitrate Preservative:
Meat Hooks/Hanging Contraption:
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Polish Kielbasa With Really Smoking
Easy to make varieties of sausage. I love it just because you can eat it as is , make sandwiches , add to different dishes or fry pan in the morning with eggs. I count this as one of the most universal sausage type product.
Recipe
5lbs Pork Shoulder (80% lean)- 2.26Kg
2tbl Kosher Salt - 34gr - 1.5% of meat weight
4tbl Minced Garlic - 1/2 tbl Garlic Powder (I like to double that)
1tbl Black Pepper
2tsp Sugar
4tsp Marjoram - could use Oregano (just if no other option)
1tsp Coriander - optional
Grind meat mix spices , stuff casings , hot smoke till internal will be 150 - 155F (65-68C), optional add smoke in process , cold bath after reaching temps - stop cooking process, optional cold smoke after to enhance flavor.
add other spices if desired.
Stuffer used :
Cold Smoke Generator : MARK V1 - look on Ebay.
'Kielbasa Joe' Chontos has been perfecting sausage-making for 60 years in metro Detroit
On a quiet street corner on Oak Street in Wyandotte, a small part of the flavor of the old Detroit Delray neighborhood survives.
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 Cook Kielbasa
Learn how to cook kielbasa with this guide from wikiHow:
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