This is about as authentic a polska kielbasa recipe as I have been able to find. Separate the meat into 3 categories. 8 cloves crushed fresh garlic (substitute granulated garlic at 1 teaspoon per clove). For most of our purposes here, either is … Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine. That said, it's hard to define what an "authentic" sausage making recipe is. Cut all the meat to bigger 1-3cm big chucks. This collection of Polish sausage recipes covers a lot of ground. © Copyright 2017   Lets-Make-Sausage.com   |   All Rights Reserved. Once it is removed from the smoker and cooled, you can package the sausage for storage in the fridge (2-3 days) or the freezer. Prepare the sausage for the smoker and then smoke until you have the desired depth of color and temperature. Traditionally, Polish sausage is lightly smoked, but some recipes call for it to be stuffed into casings and kept fresh (uncured). Pour the spice, cure, and water combination into the ground meat and mix thoroughly for at least 2 minutes. Put a little oil on your hand and run … I, like many other sausage making addicts, tend to use the names Polish sausage and kielbasa interchangeably. This is a typical cured and smoked kielbasa. For most of our purposes here, either is correct. Trim the pork and beef, cut it into 1 inch cubes, and grind it through the medium plate of your meat … Use your hands for mixing to assure even distribution. Basic Garlic Polish Sausage 10 Spice Holiday Polish Kielbasa Polish Sausage made with Apples Polska Kielbasa Smoked Venison Garlic Kielbasa Polish Deer Sausage Homemade Polish Weijska, Home       What’s New       CONTACT US     Privacy Policy & Disclaimer. Polish Kielbasa Sausage Ingredients 5 pounds of ground pork (you want about 20% fat here). All IN ALL Thats because "Polish sausage" (also known as kielbasa) can be a lot of things, depending on where in Poland (or North America) it originated. DIRECTIONS Have the pork butts ground coarse and place in a large pan. Add the finely mashed garlic and the other above ingredients to the pork butts. Once the sausage is fully mixed, stuff it immediately into large sized (35-38mm) natural hog casing. Mix it well. In my mind, that qualifies. My friend's family used to smoke their sausage with dried corn cobs. Click Here. If your butcher will grind for you, have her grind from the pork butt section, though I usually just make it with regular pre-ground pork and it works just fine. The first category … Combine the spices and cure in a small container and mix with the 1 cup of ice water. The term kielbasa comes from the Polish word for traditional Polish sausage, but in North America it often refers to any Eastern European style sausage. The term kielbasa comes from the Polish word for traditional Polish sausage, but in North America it often refers to any Eastern European style sausage. As a general rule you'll find that: My kielbasa recipe collection is always changing. (Keep everything as cold as you can) This is the fun part. is the extra strong kind that is specifically made for hanging in the You can stuff this recipe into 38mm collagen casing, but be sure that it Polish sausage is commonly made with pork, but there are many very good recipes that include beef (and even some that were originally made with bison and horse meat). I think it's a little better when I use a mild fruitwood (like apple) instead. Most Polish sausage (kielbasa) recipes use garlic as a major flavoring. Trim the pork and beef, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder. © Copyright 2017   Lets-Make-Sausage.com   |   All Rights Reserved. As I find new and interesting varieties, I'll be sure to add them here. 2 tablespoons plus 1 teaspoon of salt 1 level teaspoon Prague Powder #1 or Instacure #1. Home       What’s New       CONTACT US     Privacy Policy & Disclaimer. I, like many other sausage making addicts, tend to use the names Polish sausage and kielbasa interchangeably. For full instructions on smoking sausage Remember again that the flavor of the garlic declines the longer the sausage is frozen. smoker. I got this one from some friends of Polish ancestry whose family has been making it the same way for over 75 years. Ready?

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