Mostly shoulder meat and belly. My two cents John. Great job Hank. When you see no more air pockets, tie off the casings at either end. You guys should try Polish ?ur (often called ?urek) – delicious sour rye soup, which main ingredients (except ryemeal sour – zakwas in Polish) are fresh (not smoked) Kielbasa, hard-cooked eggs and potatoes. Made this with 50 % Canada goose breast and 50 % pork belly. Thank you Renee!!! What wood would you recommend smoking the Kielbasa with ? Mik3: Pretty low, like 200F. packages. We then put the meat into plastic dishpans, pour the cool liquid over, add about 4 cups ice cubes and mix together until your hands freeze. In recent years, we've set aside 3-4 lbs. I made a batch using this recipe yesterday using my heritage pork. Alan: Yes, but not in a 1:1 ratio. Once served, you can add some brown mustard sauce for your drip and extra flavour. You can put it on the stove or whatever cooker you are using to boil if you like it natural without any spices. Some years you're lucky, but some years the darn things split all the time. First, you have to preheat the oven to 400 degrees Fahrenheit. They are truly the best on the internet, and I’ve tried a bunch. Heat has no effect on smokiness. Can I get the right taste for Kielbasa using MTQ? Take out some hog casings — you’ll need about 3 to 4 standard lengths, about 10 feet — and set in a bowl of very warm water to rehydrate. Make this 3-4 weeks ahead, wrap very well, and freeze in vac packs. Thank you! Next time). my girlfriend is barking in my ear to say she LOVED your duck confit recipe . Unless I missed it, you don’t specify. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. I have spent the last 2 days making 5 somked/cured sausages and 3 fresh for a total of 70 pounds. It should be kinda sloppy. Use a sterilized needle (get the point glowing in the stove burner for a second or so to do this) and pierce the casing all around any air pockets. I’ve made this recipe several times now. We are just taking a batch of these (made with your recipe) out of the smoker. We make each one about 12-16". (Good to hear from you again, Dennis! The meat kind of absorbs the flavors. You get the red color from the nitrite and the slow smoke. Hank. 1 (sodium nitrite), which gives it the pretty pink color — any “uncured” kielbasa you see that’s pink is a lie: They are using celery juice, which has as much sodium nitrite as the powder. Chop meat and fat into 1-inch pieces. I have an instant read thermometer, is there risk of losing lots of juice when I puncture the casing? The main ingredient is ryemeal sour (Zakwas) – you can do it at home or buy in every good Polish store! And of course, plenty of garlic. Perfect timing Hank. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the fine die. If you like garlic. Do you freeze them? That could account for the variance in taste from year to year! Chill the meat and fat until they is almost frozen by putting it in the freezer for an hour or so. We don't care for smoked kielbasa. But every time I eat a link of kielbasa for breakfast, I think of him. Hello Mr.Hank Shaw I have really enjoyed your website and recipes can’t wait to try many of them! Hi just wondering if you could do this with lamb/mutton as well? Add the ice water to the meat mix, then mix thoroughly either using a Kitchenaid on low for 90 seconds or with your (very clean) hands. I added a pound of ground pork from a Berkshire hog I purchased last winter along with some ground beef from a steer raised by a friend of mine and a pound of pork fat. One person helps push the meat through the grinder while the other holds the casing while it is filling up. Love your site — once was a time in NYC that someone would make the sausage for Easter… great stuff. Using some fresh wild boar for this. (Keep everything as cold as you can) This is the fun part. And yes, add pork fat in the same ratio. Combine the salt, instacure, sugar, garlic, marjoram and pepper and mix it into the meat and fat with your hands. We love to eat them, why not learn to make our own. Bob: Whatever temp you want. Posting as requested. Always pork fat. Will make again! It’s a great recipe. Ray: Absolutely. Dennis: pork fat. A large portion of the guests I will be preparing this for, shy away from Pork (not me ) so I was looking for an alternative that will provide a bit of the succulence that will be lacking because of the omission of pork fat. To cook kielbasa sausage, bring a pot of water to a boil. Got a question about this one, though. You can get it from The Sausage Maker online. Forgot to add: I forgot to add the ice water in the mix. But DO read them through before you get into this project! Hank, thanks for fantastic recipe. Bruce Aidell calls for a 1/2 teaspoon of coriander, so I toasted and ground some for the sausage. Just my preference but I prefer making sausage with a coarse grind and cracked pepper. We've considered buying more fat and mixing it in but never have. And if you can’t eat pork… try beef fat. Oh, and we call this fresh sausage because we don't smoke it. Go easy on all the spices except the garlic. Read your latest newsletter today. What temp should I smoke these at? I can’t wait to try your recipes but I can’t wait to try yours but I can’t find one for fresh kielbasa! Me too . I three chunks of apple wood. Poultry sausages without pork fat are dicey because they are lean, and because what fat there is melts at a low temperature. Incidentally, I am prone to pronouncing it “keel-BAH-see”  because I am from New Jersey — you’ll hear this pronunciation all over the Mid-Atlantic region. This site uses Akismet to reduce spam. Check each long link of kielbasa for air pockets. Same with the garlic. I owe much of this information to the Marianski brothers, whose book Home Production of Quality Meats and Sausages is indispensable for any serious home sausage maker. Stuff about 2 feet of sausage, then pinch off the trailing end and pull off at least 6 inches of casing from the stuffing tube. We have eaten some already – they are great. Yes, it will smell up the fridge. You don't want a mealy texture. Stupid question though… When uou mix with the kitchenaid, do you use the dough hook, the paddle or does it matter? If your room is warmer than 65°F, set the bowl for the ground meat into another bowl of ice to keep it cold. But it smells good. It’s is such an icon, done in so many ways, that I am sure someone will criticize my recipe. That’s what we call Kielbasa!! Put a casing on the horn. Now place the baking tray in the pre-heated oven and let it bake for almost 15 to 20 minutes. Take … Sometimes it's just a bad batch of casings. Leave out the curing salt. My Grandmother worked for Frank Jaworski’s Sausage Co for 20 years in Detroit & I’m Polish!! Hey, that's the fun of it. Nothing. Keep a lot of paper towels handy to dry hands, answer the doggone telephone, etc. I just made the Kielbasa recipe for the third time. I typically use about 1/2 Tbsp per pound of meat (venison w/ beef fat), per recommendation. You should know that “kielbasa” simply means “sausage” in Polish. What kind of wood do you use to smoke the kielbasa? Stuffing. Mike: I generally smoke sausages around 200F. Next on my list is jalapeño cheddar smoked sausage. If you need to test more than once, you will have only punctured that one. Looking over your recipe for “Polish sausage” that you call “Kielbasa” (usually kielbasa is a fresh unsmoked sausage), kind of similar to a Italian sausage without the fennel. We travel all the way from St. Louis to Chicago to get the good stuff. Thanks a lot…:). You will probably have some. Would I use the same drying/smoking technique. Doesn't have to be exact size, we get pretty sloppy with it. Of course I could kick my dumb ass for not paying closer attention to this along with the making of the sausage. It worked out all right just not cutting off any fat. Tom: I’d smoke over cherry wood at about 200F for two hours. My wife, who is from Poland, approved. Cut it with 25% (by weight) of pork fat. There is one wrinkle to my version of kielbasa, though. Shove the meat in the freezer for 1/2 to 1 hour before you start.


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