KIELBASA, HOMEMADE KIELBASA, FRESH POLISH SAUSAGE
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
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.
KIELBASA, HOW TO COOK FRESH HOMEMADE KIELBASA
Should you make my Kielbasa, Homemade Kielbasa, Fresh Polish Sausage, Recipe #386789, this is a very good way to cook it. This is better even than simmering it in beer. Servings, of course, depend on the amount you are cooking! As to cooking time, remember, this is RAW pork; it requires sufficient cooking time.
Provided by Jezski
Categories Pork
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- If the kielbasa is frozen, thaw it a little. Place fresh kielbasa in pot with 1 quartered onion, several peppercorns, garlic cloves, 1 teaspoon marjoram (optional) and half a bay leaf. The addition of spices helps replace the seasoning that boils out during cooking.
- Add enough boiling water to cover.
- Cover and simmer on very LOW heat for about 50-60 minutes. Too rapid boiling may cause the sausage to burst. DO NOT prick sausages; they become dry. Let cool in cooking liquid.
- Sausage comes out moist and delicious, but not brown.
- Can be frozen after cooking. Wrap very well. Vac seal if you can.
HOMEMADE POLISH SAUSAGE (KIELBASA)
This recipe sounds more like the fresh kielbasa we get from the Polish butcher than any other recipe I have come across. Unlike the smoked version, this needs to be cooked thoroughly. You can roast the kielbasa at 425°F for 45 minutes or simmer it in water for 30 minutes.
Provided by Lorac
Categories Meat
Time 2h30m
Yield 5 pounds, 20 serving(s)
Number Of Ingredients 12
Steps:
- Soak casings in warm water.
- Using a coarse disk, grind meats and fat together.
- Add remaining ingredients and mix well.
- Stuff the casings, creating 18-24 inch links.
- Allow to dry 3-4 hours in a cool place or refrigerate uncovered for 24 hours.
Nutrition Facts : Calories 726.9, Fat 74.7, SaturatedFat 28.7, Cholesterol 83.4, Sodium 323.1, Carbohydrate 1, Fiber 0.5, Sugar 0.1, Protein 11.9
FRESH HOMEMADE KIELBASA
My hubby's grandmother was 16 when she came to the USA from Poland. This is her Kielbasa recipe which she handed down to her daughters. My M-I-L passed it on to me, and I am sharing it with you. The "2 hour" prep time may vary, depending on the stuffing/filling method you use. Note: The pork should NOT be too lean (75-85%), since the kielbasa gets its moistness and some of its flavor from the fat. Also, this recipe was "translated" from an old "pinch of this/that" recipe. Plesase adjust the spices/seasonings to your preference.
Provided by Dee514
Categories Pork
Time 2h
Yield 6 Pounds, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix all ingredients (including 2 cups warm water) until well blended.
- Soak casings in 6 cups warm water.
- Using about one foot of casing for one pound of meat mixture, stuff the casings.
- Keep unused casings wet while working, if they start to dry out, they will tear.
- Use in your favorite kielbasa recipes.
- Kielbasa can be frozen for later use.
Nutrition Facts : Calories 287.6, Fat 19.9, SaturatedFat 7.3, Cholesterol 88.9, Sodium 1249.8, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 24.6
FRESH OLD FASHIONED POLISH SAUSAGE RECIPE - (4/5)
Provided by á-5765
Number Of Ingredients 9
Steps:
- Cut the meat into one-inch cubes. Put through medium grinder. Using your hands (wear latex or rubber gloves, if you prefer), mix the pepper, marjoram, garlic, allspice, water and salt into the meat. Cover and chill at least two hours or overnight. Make into patties or links using hog casing. If links, spread on a tray and refrigerate for up to three days, turning daily to allow sausages to dry and cure. Makes five pounds of sausage. To cook, you can grill or brown in a skillet. Cook thoroughly, at least 20 minutes.
More about "kielbasa homemade kielbasa fresh polish sausage recipes"
HOW TO MAKE FRESH HOMEMADE POLISH KIELBASA SAUSAGE
From delishably.com
Author John D Lee
POLISH WHITE SAUSAGE - POLISH HOUSEWIFE
From polishhousewife.com
POLSKA KIELBASA RECIPE - HOW TO MAKE KIELBASA SAUSAGE | HANK SHAW
From honest-food.net
FRESH POLISH KIELBASA RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOMEMADE POLISH SAUSAGE RECIPES PORK
From recipeschoice.com
CRACOW SAUSAGE (KIELBASA KRAKOWSKA) – AN AUTHENTIC POLISH RECIPE.
From tasteisyours.com
POLSKA KIELBASA RECIPE IDEAS - THERESCIPES.INFO
From therecipes.info
HOMEMADE KIELBASA – POLANA POLISH FOOD ONLINE
From polana.com
HOMEMADE KIELBASA (POLISH SAUSAGE) - COOKAHOLIC WIFE
From cookaholicwife.com
KIELBASA, HOMEMADE KIELBASA, FRESH POLISH SAUSAGE - PLAIN.RECIPES
From plain.recipes
KIELBASA, HOMEMADE KIELBASA, FRESH POLISH SAUSAGE | RECIPE CART
From getrecipecart.com
10 BEST FRESH KIELBASA RECIPES | YUMMLY
From yummly.com
RECIPES FOR FRESH KIELBASA SAUSAGE - CREATE THE MOST AMAZING …
From recipeshappy.com
HOMEMADE KIELBASA: EASY RECIPE - GRILL MASTER UNIVERSITY
From blog.cavetools.com
AUTHENTIC HOMEMADE POLISH KIELBASA RECIPES - THERESCIPES.INFO
From therecipes.info
HOMEMADE KIELBASA SAUSAGE RECIPE - MOMSDISH
From momsdish.com
HOW TO COOK FRESH KIELBASA - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRESH POLISH SAUSAGE {BIAłA KIEłBASA} - POLISH YOUR KITCHEN
From polishyourkitchen.com
HOMEMADE POLISH KIELBASA RECIPE - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE POLISH KIEłBASA SAUSAGE - THE SPRUCE EATS
From thespruceeats.com
35 EASY KIELBASA RECIPES • THE THREE SNACKATEERS
From threesnackateers.com
POLISH KIELBASA SAUSAGE (BIALA KIELBASA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK FRESH KIELBASA: THE ULTIMATE WAYS REVEALED
From cookingchew.com
HOW TO COOK FRESH KIELBASA (GUIDE) | 4 BEST WAYS TO PREPARE …
From kitchlit.com
OUR 20 FAVORITE KIELBASA RECIPES - TASTE OF HOME
From tasteofhome.com
KIELBASA, HOMEMADE KIELBASA, FRESH POLISH SAUSAGE RECIPE
From mastercook.com
KIELBASA RECIPES | ALLRECIPES
From allrecipes.com
15 BEST KIELBASA RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
HOMEMADE FRESH KIELBASA RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
MAKING POLISH SAUSAGE - HOMEMADE KIELBASA AND KRAKOWSKA
From barbecue-smoker-recipes.com
HOMEMADE KIELBASA - GARLICKY AND DELICIOUS! - THECOOKFUL
From thecookful.com
HOMEMADE FRESH KIELBASA SAUSAGE RECIPES
From recipeschoice.com
THE 44 BEST KIELBASA RECIPES (POLISH SAUSAGE) • YOU SAY POTATOES
From yousaypotatoes.com
KIELBASA SAUSAGE RECIPES CROCK POT | DEPORECIPE.CO
From deporecipe.co
HOW TO MAKE KIELBASA SAUSAGE | EVERYTHING ABOUT POLAND
From masterpage.com.pl
13 TASTY POLISH SAUSAGE RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
FRESH POLISH WHITE SAUSAGE: BIAłA KIELBASA RECIPE!
From polka-deli.com
10 BEST POLISH SAUSAGE KIELBASA RECIPES - YUMMLY
From yummly.com
HOW TO MAKE POLISH KIELBASA - ETHAN
From ethanchlebowski.com
FRESH POLISH KIELBASA RECIPES - BERKSMEDICALMASSAGE.COM
From berksmedicalmassage.com
POLISH SAUSAGE KIEłBASA BIAłA - STEP BY STEP RECIPE - FEASTERN …
From feasterneurope.com
9 BEST POLISH SAUSAGE RECIPES - IZZYCOOKING
From izzycooking.com
MY FAMILY'S KIELBASA RECIPE, ONE OF THE BEST POLISH SAUSAGES.
From recipes.social
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 »
You'll also love