Algers Homemade Lithuanian Kielbasa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KIELBASA, HOMEMADE KIELBASA, FRESH POLISH SAUSAGE



Kielbasa, Homemade Kielbasa, Fresh Polish Sausage image

Posting as requested. We've perfected this recipe to OUR taste (very peppery and garlicky) over 20 years; my mother worked on it for years prior to that, even helping a Polish friend make it for a little Polish grocery store/butcher shop she owned. That said, we've found that it all works differently every year, depending on the quality of the meat, spices and casings. There's always SOME kind of problem! But it ends up remarkably consistent in taste. The directions are deliberately lengthy, the way I wrote them for a non-Polish non-sausage-making friend. And they're a little informal here and there. But DO read them through before you get into this project! Prep time and sausage-making time are actually just a couple of hours each day for 2 days. We use an electric grinder which forces the meat through a horn into the casing. Recipe #387079 is our favorite way to cook this kielbasa. Make this 3-4 weeks ahead, wrap very well, and freeze in vac packs. You can also cook it before you freeze it; we don't. We've kept this in the deep-freeze for several months with no loss in quality. Oh, and we call this fresh sausage because we don't smoke it. You certainly can do that, if you like the flavor.

Provided by Jezski

Categories     Pork

Time P2D

Yield 12-14 lbs., 40-50 serving(s)

Number Of Ingredients 9

casing
10 -12 lbs pork butt, whole pieces, not ground, fatty is good
3 -6 fresh garlic cloves
1 tablespoon garlic powder (yes, powder, too!)
4 -6 tablespoons salt (we use kosher salt)
1 tablespoon Accent seasoning
1 tablespoon white sugar (some people use brown sugar, we don't)
4 -6 tablespoons fresh ground coarse black pepper
some people use a little marjoram, we don't

Steps:

  • Put the garlic through a garlic press or mince really fine. Put the seasonings into a small pot with a pint of water. Boil and then cool. Here's where my Mom always said taste it and I wouldn't. That could account for the variance in taste from year to year!
  • Meanwhile, cut the pork off the bone. Cut into strips maybe 1" by 3". Doesn't have to be exact size, we get pretty sloppy with it. Strips go through the grinder better than chunks. Don't trim anything off, unless you just can't stand not to. Trust me, if there's not enough fat, the kielbasa will be dry and hard. DO trim off any bloody-type stuff though. 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. It should be kinda sloppy. If not, add more water or ice. Cover with aluminum foil or such and put in fridge over night to marinate so the meat soaks up the flavor. Stir occasionally. The ice will probably all be melted the next day before you make the sausage. The meat kind of absorbs the flavors. Yes, it will smell up the fridge. In fact, it will smell up the whole house! Open the windows. Make the neighbors crazy!
  • Next day, take the casings out and soak in warm water for several hours; it makes them more flexible. Cut in 4 ft. lengths. Shove the meat in the freezer for 1/2 to 1 hour before you start. The meat stiffens up a little and it's easier to put through the grinder. (We forget to do this a lot!) Stick one end of each casing on the faucet and run warm water through the inside of the casing.
  • Ready? (Keep everything as cold as you can) This is the fun part. Put a little oil on your hand and run it over the horn where the meat will come out. Run casing through fingers to drain slightly. Put a casing on the horn. One person helps push the meat through the grinder while the other holds the casing while it is filling up. It kinda curls up as you hold it. I find for me that it's better if I hold it up while it's filling, less pressure on the casing. We make each one about 12-16". Or until it splits! Tie it off with string or knot the end if you can get it close to the end of the filled casing. Some people twist it every 6" or so to make smaller sausages. If the darn thing splits, you gotta scrape out the meat, dump it back with the other stuff in the dishpan and start over. Some years you're lucky, but some years the darn things split all the time. That's one reason for soaking the casings for a longer time, they don't split as easily. Sometimes it's just a bad batch of casings. Then all you can do is swear at it.
  • We put the coils of sausage back into clean dishpans (on a rack if possible) and put back into fridge to kinda dry overnight. Then we pack them in Saran, aluminum foil, ziplock bags, anything that will keep the smell in, and put the packages in the freezer. We make 2-3 lb. packages. Since I have a vacuum sealer, I use that. It works really great.
  • By the way, the sausage is pale because it is not smoked. We don't care for smoked kielbasa. But you can smoke it before freezing. Can't help you with that, though!
  • We've been able to keep the sausage frozen for months. Just keep everything cold and clean while you're working. Keep a lot of paper towels handy to dry hands, answer the doggone telephone, etc.
  • We have found over the years, that pork has become much leaner now.That is sometimes a problem. We've considered buying more fat and mixing it in but never have. It worked out all right just not cutting off any fat. But insufficient fat makes for dry sausage.
  • It takes up about 1-1/2 hours altogether to fill the casings. It's really simple and easy. Of course sometimes we have splashes on the walls when "someone" gets a little rough pushing the meat through the grinder. Hey, that's the fun of it. It's a messy job, but someone has to do it.
  • Oh yeah, the house smells for 3-4 days. But it smells good. If you like garlic. All the seasonings are to your personal taste. You really need a lot of salt though. The pepper -- eh, how much do you like? We like a lot. Same with the garlic.
  • We keep a little of the ground meat and cook a couple of small patties of the sausage. That's when you can taste it and find out what you did wrong in the seasoning, too late, of course.
  • Use the plate in the grinder which grinds the meat coarse. It's better if the meat is a little chunky. You don't want a mealy texture.
  • If you run a search on google, you can find other information under kielbasa.
  • One recipe I found says to knead meat and seasonings. Supposedly the more you knead, the more tender the sausage. We've never tried that.
  • In recent years, we've set aside 3-4 lbs. of the ground sausage meat and made it into small patties like breakfast sausage, and larger patties like hamburgers. The grandkids really like that. We do, too. But for Easter and Christmas, it has to be the links.

ALGER'S HOMEMADE LITHUANIAN KIELBASA



Alger's Homemade Lithuanian Kielbasa image

Alger, our mailman in the early 1980s in West Glenville, NY, gave us some of his homemade kielbasa to try and I BEGGED him for the recipe after we tried it. I have kept that recipe for 30 years now without actually making it, but we dragged it out again, planning to try it sometime soon, as we have natural casings on hand and a sausage stuffing attachment for our KitchenAid. The recipe is writtren in Alger's words, not mine, so you may find it vague.Here's to Alger, wherever he may be!

Provided by zeldaz51

Categories     Meat

Time 9h

Yield 12 pounds

Number Of Ingredients 9

10 lbs fresh pork butt
1 1/2 lbs stewing veal
4 large onions
2 -3 fresh garlic cloves
1 tablespoon ground black pepper
1 tablespoon ground allspice
1/3 cup salt
2 cups water
pork sausage casing (one pound will be enough for about 20 pounds of filled sausages)

Steps:

  • Chop onions and garlic, cook well in 2 cups water.
  • Cut meat into small pieces.
  • Mix everything together (including the water) and refrigerate it overnight.
  • Run mixture through a grinder and into casings.
  • To cook, place in simmering water 50-55 minutes.

More about "algers homemade lithuanian kielbasa recipes"

HOMEMADE KIELBASA: EASY RECIPE - GRILL MASTER UNIVERSITY
homemade-kielbasa-easy-recipe-grill-master-university image
2018-10-08  · What You Will Need For This Homemade Kielbasa Recipe. This is a recipe for making 50 pounds of kielbasa. That produces about 45 of the tasty …
From blog.cavetools.com
5/5 (3)
Category Breakfast
Cuisine Polish
Calories 129 per serving
See details


POLSKA KIELBASA RECIPE - HOW TO MAKE KIELBASA SAUSAGE ...
polska-kielbasa-recipe-how-to-make-kielbasa-sausage image
2013-03-10  · 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. …
From honest-food.net
4.9/5 (15)
Total Time 5 hrs
Category Appetizer, Breakfast, Cured Meat, Main Course
Calories 358 per serving
See details


HOMEMADE KIELBASA SAUSAGE RECIPE - MOMSDISH
2021-09-15  · Serving Homemade Kielbasa . Serve kielbasa with a side of roasted potatoes, mashed potatoes, or braised cabbage for a hearty meal. If you’re looking for a lighter meal, marinated mushrooms, tomatoes or peppers are a great choice. Their vinegary flavor is the perfect complement to the savoriness of the sausage. You can also go classic and ...
From momsdish.com
4.8/5 (169)
Total Time 1 hr 25 mins
Category Meats
Calories 596 per serving
See details


RECIPE: HOMEMADE LITHUANIAN KIELBASA - RECIPELINK.COM
Homemade Lithuanian Kielbasa, Main Dishes, Pork, Ham. We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu . Lithuanian Kielbasa From: Domesticity: A Gastronomic Interpretation of Love by Bob Shacochis, copyright 1994, ISBN 0-684-19642-5 Makes 6-8 servings To 5 pounds coarsely ground pork butts add: 1 heaping …
From recipelink.com
Category Main Dishes-Pork, Ham
Reply to Recipe
From Betsy at Recipelink.com, 05-21-2002
Title Recipe
See details


LITHUANIAN KIELBASA | RECIPELION.COM
2018-06-14  · Lithuanian Kielbasa. Ingredients. To 5 pounds coarsely ground pork butts add 1 heaping teaspoon ; pulverized whole mustard seeds, 1 heaping teaspoon whole allspice; and 1/2 teaspoon whole black peppercorns. Add 1/2 large onion; and 1 large clove garlic, finely minced; 1/4 cup salt; and 1/2; cup water. Mix thoroughly, and stuff into casings. Poach or; boil for 20 …
From recipelion.com
Category Preserving Meats
Estimated Reading Time 1 min
See details


LITHUANIAN KIELBASA RECIPE - COOKEATSHARE
2010-02-05  · Directions. To 5 pounds coarsely grnd pork butts add in 1 heaping teaspoon pulverized whole mustard seeds, 1 heaping teaspoon whole allspice & 1/2 teaspoon whole black peppercorns. Add in 1/2 large onion & 1 large clove garlic, finely chopped; 1/4 …
From cookeatshare.com
1/5
See details


HOW TO MAKE POLISH KIELBASA — ETHAN
2020-04-04  · This recipe was written down by my grandpa on paper from 1966, over 50 years ago and we had it framed a couple of years back. A couple of cool things to point out. This is for 100 lbs of pork, today we are only doing 25 lbs. So imagine this much kielbasa times 4. Also, the recipe is we use today is exactly the same except for marjoram. The reason why? Well back …
From ethanchlebowski.com
Estimated Reading Time 2 mins
See details


HOW TO MAKE FRESH HOMEMADE POLISH KIELBASA SAUSAGE ...
2021-02-19  · Here’s a very simple recipe for a 5 pound batch of Polish kielbasa sausage—which is enough for 2 or 3 good dinners—so make a up a batch, use what you need, and pop the rest into the freezer for a great meal at the ready some busy weeknight down the road. Polish Kielbasa Sausage Ingredients. 5 pounds of ground pork (you want about 20% fat ...
From delishably.com
Author John D Lee
See details


LITHUANIAN SAUSAGE (KIEłBASA LITEWSKA)
Mix ground pork, ground fat and emulsified meats together. Stuff into 32 mm hog casings. Form 25-28 cm (10-11”) links and divide into pairs. Hang for 12 hours at 2-6° C (35-43° F) OR for 1-2 hours at room temperature. Apply hot smoke at 55-60° C (130-140° F) for 80-100 min until light brown color is obtained. Cook sausages: in water at 72 ...
From meatsandsausages.com
Calories 350 per serving
See details


KIELBASA RECIPES | ALLRECIPES
Kielbasa Onion Soup. 21 Polish Sausage Recipes for Quick, Comforting Weeknight Meals. Polska kielbasa is a flavorful sausage that adds a spicy, smoked flavor to soups, stews, and casseroles. Read More. Kielbasa with Peppers and Potatoes. Kielbasa with Peppers and Potatoes. Rating: Unrated. 736.
From allrecipes.com
See details


RECIPESBUZZ
Alger's Homemade Lithuanian Kielbasa. Apr. 7. Burgers: Firecracker Burgers. 4.2 / 5 Stars | 62 Reviews. by Gail "This is a great, easy burger recipe. The ground beef is combined with green chile peppers and beef bouillon. This makes them very moist and flavorful. Serve on hamburger buns with your favorite fixings." View Complete Recipe Details and Reviews. Posted 7th April …
From recipesbuzz.blogspot.com
See details


STEWING VEAL RECIPE TIPS TO MAKE HOME AND FAMILY RECIPES ...
Alger s homemade lithuanian kielbasa is the best recipe for foodies. It will take approx 540 minutes to cook. If it is the favorite recipe of your favorite restaurants then … Read More alger s homemade lithuanian kielbasa
From webetutorial.com
See details


HOMEMADE KIELBASA! | HOMEMADE RECIPES, LITHUANIAN RECIPES ...
Mar 4, 2016 - One of my favorite childhood memories is our family's tradition of homemade Polish kielbasa. It didn't matter at whose house we would be spe...
From pinterest.ca
See details


ALGERS HOMEMADE LITHUANIAN KIELBASA BEST RECIPES
2017-03-26  · Alger, our mailman in the early 1980s in West Glenville, NY, gave us some of his homemade kielbasa to try and I BEGGED him for the recipe after we tried it. I have kept that recipe for 30 years now without actually making it, but we dragged it out again, planning to try it sometime soon, as we have natural casings on hand and a sausage stuffing attachment for …
From cookingtoday.net
See details


KIELBASA, LITHUANIAN | RECIPELAND
Lithuanian Kielbasa To 5 pounds coarsely ground pork butts add 1 heaping teaspoon pulverized whole mustard seeds, 1 heaping teaspoon whole allspice and 1/2 teaspoon whole black peppercorns. Add 1/2 large onion and 1 large clove garlic, finely minced; 1/4 …
From recipeland.com
See details


BUY KIELBASA ONLINE – PIAST MEATS & PROVISIONS
Our kielbasa are 100% homemade, coarse-ground butcher-cut meats stuffed into natural casings and smoked on the premises using natural woods. Choose from a range of traditional Old World recipes. Kielbasa Best Sellers Kielbasa Specials Grilling Kielbasa Double-Smoked Kielbasa Smoked Kielbasa Unsmoked Kielbasa Dried Kiel
From piast.com
See details


ALGERS HOMEMADE LITHUANIAN KIELBASA RECIPES
Alger s homemade lithuanian kielbasa is the best recipe for foodies. It will take approx 540 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make alger s homemade lithuanian kielbasa at your home.. Alger s homemade lithuanian kielbasa may come into the following tags or occasion in which you are looking to create your recipe.
From tfrecipes.com
See details


ALGER'S HOMEMADE LITHUANIAN KIELBASA RECIPE - FOOD.COM ...
Jul 13, 2020 - Alger, our mailman in the early 1980s in West Glenville, NY, gave us some of his homemade kielbasa to try and I BEGGED him for the recipe after we tried it. I have kept that recipe for 30 years now without actually making it, but we dragged it out again, planning to try it sometime soon, as we have natural casings on h…
From pinterest.com
See details


ALGER'S HOMEMADE LITHUANIAN KIELBASA
World Best Garlic Cooking Recipes pages. Home; Translate. Saturday, May 9, 2015. Alger's Homemade Lithuanian Kielbasa Total Time: 9 hrs Preparation Time: 8 hrs Cook Time: 1 hr Ingredients. 10 lbs fresh lamb butt ; 1 1/2 lbs stewing veal ; 4 large onions ; 2 -3 fresh garlic cloves ; 1 tablespoon ground black pepper ; 1 tablespoon ground allspice ; 1/3 cup salt ; 2 cups water …
From worldbestgarlicrecipes.blogspot.com
See details


ALGER S HOMEMADE LITHUANIAN KIELBASA RECIPE - WEBETUTORIAL
Alger s homemade lithuanian kielbasa is the best recipe for foodies. It will take approx 540 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make alger s homemade lithuanian kielbasa at your home.. Alger s homemade lithuanian kielbasa may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com
See details


RICOTTA MOZZARELLA PARMESAN RICE CROQUETTES RECIPES
ricotta mozzarella parmesan rice croquettes recipes Steps: In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well. Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball. From tfrecipes.com.
From tfrecipes.com
See details


LITHUANIAN KIELBASA - BIGOVEN
Lithuanian Kielbasa See below To 5 pounds coarsely ground pork butts add 1 heaping tsp. pulverized whole mustard seeds, 1 heaping tsp. whole allspice & 1/2 tsp. whole black peppercorns. Add 1/2 large onion & 1 large clove garlic, finely minced; 1/4 cup salt; & …
From bigoven.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How much salt do you put in a kielbasa?
If you are smoking the kielbasa only use 8 ounces of salt. The original recipe called for using 1/4 teaspoon of Cure #1 per 1 pound of meat. I modified it to the standard 1 teaspoon per 5 pounds of meat. Brownulated sugar mixes great without clumping.
Is Kielbasa a sausage?
Don't worry if this is your first time, this kielbasa recipe is easy enough for you to create a delicious dish. In Poland, kielbasa is a generic word for sausage, but this homemade kielbasa is light years away from generic. and everything but your simple sausage making.
How do you grind pork to make kielbasa?
Then grind the pork using a medium size plate in the grinder. This grinds the meat coarse. When making traditional homemade kielbasa, the meat should be a little chunky. This is where commercial kielbasa with its smooth, mealy texture is inferior to hearty, substantial, homemade, traditional version.
What goes well with cabbage and kielbasa?
Cabbage cooked in bacon drippings and seasoned with garlic, red pepper flakes and caraway seeds makes a cozy nest for smoked Polish-style sausage in this homey, hearty, and satisfying supper. Kielbasa is combined with cabbage, green bell pepper and sour cream in this quick, tomato flavored stovetop soup.

Related Search