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.
HOMEMADE SWOJSKA POLISH KIELBASA
Steps:
- Grind pork, beef and pork belly/back fat on a medium size plate, 4.5mm (3/16") - 6mm (1/4").
- Add the ice water, all of the spices and mix well.
- Stuff into small size hog casings (28-32mm), tie into rings and hang to dry at room temperature for 2-3 hours.
- Preheat smoker to 140F, or 150F-160F max if your smoker can't get that low.
- Hang sausages in the smoker and dry for 30-60 minutes, until the skin is dry to touch. Then apply smoke for 3-4 hours.
- Remove sausages once the internal temperature has reached 154F. If the internal temperature is not rising too well after 3-4 hours of smoking, raise the temperature to 170F-175F. You may have to go to 195F if necessary. Alternatively, poach the sausages in 167F water for 25 - 30 minutes or until the internal temperature is at least 154F. Poaching is a much quicker and more effective method.
- Cool the sausage down and store in a refrigerator or a freezer.Cooling can be achieved by placing sausage in an ice bath to cool it down quickly. It with result in a fuller, more plump product.Alternatively, you may let the sausage cool down at room temperature and then refrigerate. This will result in the sausage less plump and slightly wrinkled, but this this is my preferred method. Ice water bath removes smoke residue from surface making the sausage less smoky in flavor and pale in color.A reader suggested another effective cooling technique - placing the sausage flat on a cool surface, like a counter top.
Nutrition Facts : Calories 735 kcal, Protein 64 g, Fat 51 g, SaturatedFat 18 g, Cholesterol 233 mg, Sodium 1975 mg, ServingSize 1 serving
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.
KIELBASA
It's not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving.
Provided by sal
Categories World Cuisine Recipes European Eastern European Polish
Time 13h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
- Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.
Nutrition Facts : Calories 134.8 calories, Carbohydrate 1.5 g, Cholesterol 38.7 mg, Fat 9.5 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 614 mg, Sugar 1.1 g
OLD-WORLD KIELBASA
I've been making this recipe for most of my some 70 years. No one can resist this hearty old-fashioned fare.-Ethel Harrison, North Fort Myers, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, saute onion in butter. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until cabbage is tender. Serve with a slotted spoon.
Nutrition Facts : Calories 115 calories, Fat 6g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 454mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
More about "old world kielbasa recipes"
10 BEST KIELBASA IN SPAGHETTI RECIPES | YUMMLY
From yummly.com
OLD WORLD PEASANT SOUP | MRFOOD.COM
From mrfood.com
HOMEMADE KIELBASA: EASY RECIPE - GRILL MASTER UNIVERSITY - CAVE …
From blog.cavetools.com
KIELBASA - AUTHENTIC OLD RECIPE - PITMASTER CLUB
From pitmaster.amazingribs.com
15 BEST KIELBASA RECIPES | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
TOP KIELBASA RECIPES - FOOD.COM
From food.com
HOW TO MAKE KIELBASA SAUSAGE | HANK SHAW - HUNTER …
From honest-food.net
OUR 20 FAVORITE KIELBASA RECIPES | TASTE OF HOME
From tasteofhome.com
KIELBASA RECIPES | ALLRECIPES
From allrecipes.com
24 BEST KIELBASA AND SMOKED SAUSAGE RECIPES - THE SPRUCE EATS
From thespruceeats.com
NO SUGAR ADDED OLD WORLD KIELBASA (4 PACK)
From pedersonsfarms.com
OLD WORLD KIELBASA RECIPE
From crecipe.com
FOUR KOLBASSA (OR KIELBASA) RECIPES THAT REQUIRE MINIMUM ASSEMBLY
From torontosun.com
OLD WORLD CABBAGE AND KIELBASA SOUP - ESOUPRECIPES | RECIPE
From pinterest.com
POLSKA KIELBASA | HILLSHIRE FARM® BRAND
From hillshirefarm.com
BRANDS OF KIELBASA: WHICH ARE THE BEST ONES? – HOME KITCHEN TALK
From homekitchentalk.com
VENISON TERIYAKI KIELBASA (SAUSAGE) - FIVE STAR SAUSAGE
From fivestarsausage.com
THE TASTIEST WHOLE30 KIELBASA EVER! | KIELBASA, KIELBASA RECIPES, …
From pinterest.ca
20 OLD WORLD POLISH RECIPES
From tprecipes.com
20 BEST KIELBASA RECIPES - PARADE: ENTERTAINMENT, RECIPES, HEALTH, …
From parade.com
OLD-WORLD KIELBASA RECIPE: HOW TO MAKE IT
10 BEST KIELBASA RECIPES | YUMMLY
From yummly.com
SMOKED KIELBASA (LISIECKA) - TASTE OF ARTISAN
From tasteofartisan.com
MY FAMILY'S KIELBASA RECIPE, ONE OF THE BEST POLISH SAUSAGES. | A …
From recipes.social
HOW TO MAKE SMOKED VENISON KIELBASA - AMERICAN HUNTER
From americanhunter.org
TOP 43 HOW TO COOK KIELBASA RECIPES
From tprecipes.com
HOW TO COOK FRESH KIELBASA (GUIDE) - KITCHLIT
From kitchlit.com
KIELBASA RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
UNCURED NO SUGAR OLD WORLD KIELBASA | NATURAL AND ORGANIC MEATS
From thesimplegrocer.com
OLD WORLD KIELBASA: THE MISSING LINK - THE SIMPLE GROCER
From thesimplegrocer.com
OLD-FASHIONED POTATO CABBAGE AND KIELBASA SOUP - FROM A CHEF'S …
From fromachefskitchen.com
OLD-WORLD KIELBASA RECIPE
From crecipe.com
HILLSHIRE FARM - OLD WORLD STYLE POLSKA KIELBASA CALORIES, CARBS ...
From myfitnesspal.com
UNCURED NO SUGAR OLD WORLD KIELBASA | KIELBASA, SUGAR FREE KIDS, …
From pinterest.ca
KIELBASA – PIAST MEATS & PROVISIONS
From piast.com
OLD WORLD CABBAGE AND KIELBASA SOUP - ESOUPRECIPES
From esouprecipes.com
OLD WORLD KIELBASA 12OZ AT WHOLE FOODS MARKET
From wholefoodsmarket.com
SUPER EASY KIELBASA RECIPES - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
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