Just my preference but I prefer making sausage with a coarse grind and cracked pepper. I never use MTQ, as I hate the stuff. Hey, that's the fun of it. Put a little oil on your hand and run it over the horn where the meat will come out. Time does. Alan: Yes, but not in a 1:1 ratio. At what temp should you start smoking your Kielbasa? I typically use about 1/2 Tbsp per pound of meat (venison w/ beef fat), per recommendation. I use wild boar. Stick one end of each casing on the faucet and run warm water through the inside of the casing. Longtime reader, bought your book, been happy with most all of your recipes, especially your mild Italian and Portuguese linguica sausages. I prefer a lighter smoke, so you can still taste the meat and spices.” How does four hours in the smoker not completely bludgeon the links with smoke flavor? As you said — many kinds of this sausage — You are free to use whatever meat you want here: Pork, beef, venison, wild boar, bear -- even duck or turkey. It’s is such an icon, done in so many ways, that I am sure someone will criticize my recipe. The meat kind of absorbs the flavors. A lot of Poles I know prefer to smoked their meats over cherry wood, so use that if you have it. Thanks for your hard work. I made your andouille and your kabanosy. The main ingredient is ryemeal sour (Zakwas) – you can do it at home or buy in every good Polish store! Hung it in my WSM and smoked for an hour at 170o (I wanted 160 but just couldn’t get it low enough) then gradually increased to 180 then 190 till internal sausage temp hit 165. Follow me on Instagram and on Facebook. I made a batch using this recipe yesterday using my heritage pork. Hank, Required fields are marked *. per pound. It’s currently resting with the seasonings on the patio table(18 degrees outside). We have found over the years, that pork has become much leaner now.That is sometimes a problem. The Italian and Polish were similar and I know he added Marjoram to the Polish and fennel to the Italian. Similarly, a sweet Italian sausage would be weird without fennel seeds — or with chile flakes — and a bratwurst just wouldn’t be right without the nutmeg. Maybe the heat got too high? Let them. Thanks. If you have a place where the temperature will not go higher than 38°F, you can hang them as long as overnight. You certainly can do that, if you like the flavor. How do you store them? It takes up about 1-1/2 hours altogether to fill the casings. Has a real authentic flavor, will be trying with just goose and pure fat next time. I know he didn’t use the Instacure or cloves. my girlfriend is barking in my ear to say she LOVED your duck confit recipe . Today I’m making 100% beef, even the fat, so I can share it with a Jewish friend. Make sure you double bag it in the freezer. The cure will keep it from spoiling if placed in a cooler environment after an hour. Stuff the sausage into the casings. You should be able to taste garlic in these links. Cut into strips maybe 1" by 3". However, when I cut into one longer link of sausage it seemed undercooked toward the middle of the link. My question is, is it worth pursuing or should I just start over? While measuring and doubling your recipe it appears that the American measurements are all over the place. Hang them to dry for at least 1 hour before eating, and if you have a cool place (55°F or cooler) you can hang for up to 4 days. Hope you are feeling better. Shad: You can do that, but the flavor will be a bit different. We've been able to keep the sausage frozen for months. I’ve made this recipe several times now. In fact, it will smell up the whole house! LOL Our family was raised on there products (meats & sausage) now we live in Arizona and NO ONE out here knows how to make good sausage of any kind!! It was my late stepfather, Frank Kilpatrick, who turned me on to this. But DO read them through before you get into this project! You would ingest more by eating a plate of celery salad. Love your website. Frank is long gone. If you run a search on google, you can find other information under kielbasa. Going to try out this kielbasa this weekend. Please explain why. Can't help you with that, though! It should be kinda sloppy. I’ve got some Instacure on order… Can’t wait to try this recipe! Once it is mixed well, put it back in the fridge while you clean up again. 1 g I made this recipe as advertised including using 80% pork 20% beef combo in a 70:30 meat/pork fat ratio. Leave out the curing salt. You say, “”Smoke the links for at least 4 hours, and as many as 8. If you need to test more than once, you will have only punctured that one. Your recipe for the polish sausage does not contain a binder. Just made this recipe. Read your latest newsletter today. Don't force it or the casing will burst. If you like garlic. Thanks! Hi just wondering if you could do this with lamb/mutton as well? I want to thank you for making me a hero among my friends and family. I’ve come across other sausage recipes which have specified 60/40 venison/ pork mixture, but I think that these other recipes are using fatty cuts of pork like a shoulder. Check each long link of kielbasa for air pockets. Kielbasa is one of the baseline sausages that everyone learns when you are developing your skills as a sausage maker. (Keep everything as cold as you can) This is the fun part. Mik3: Pretty low, like 200F. What wood would you recommend smoking the Kielbasa with ? Put a casing on the horn. Other than that, following your recipe. Meanwhile, cut the pork off the bone. I read that the flavour AND texture improves after freezing. I find for me that it's better if I hold it up while it's filling, less pressure on the casing. ArZ: I do. That’s what we call Kielbasa!! Ready? Would I use the same drying/smoking technique. My wife loved it and sis it was the best kielbasa she has had since we moved from Detroit to Texas! I regularly bought the more expensive Sikorski kielbasa but this recipe—WOW! (We forget to do this a lot!) I’ve found that I really like cherry for smoking sausages. We've never tried that. 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. My wife, who is from Poland, approved. Garlic is the main player.

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