KIELBASA

chef willie · Oct 28, 2014

Had some lower grade ground beef to use up and some loin ends (dark meat) so decided on a Kielbasa riff from Chef Michael Anthonys recipe of the NYC Gramercy Tavern fame. So, 3 pounds of loin ground through the fine plate along with about 15 toes of fresh garlic then added the GB in, mixing well along with the other spices of dry mustard, dextrose, white & black pepper & Kosher salt. Made a slurry of 3/4 cup water with 1 tsp of Cure #1 and 1 cup of NFDM and added in. Rested overnight, stuffed into 38/42 MM casings and rested again overnight, uncovered to dry some. Into the 125 degree SI#3 smoker with no smoke for 1 hour. Bumped to 150 adding apple wood chunks for 2 hours. Bumped to 175 with more apple for another 2 hours. removed and poached to fully cooked IT of 165 within minutes. Allowed to cool and in the fridge overnight, uncovered, to bloom. A nice mild Kielbasa, redolent of garlic with spicy overtones of the peppers. Definitely a keeper, a nice multiple use general purpose sausage.....Willie

K5.jpeg

chef willie
Oct 28, 2014

38/42 MM equals some BIG sausage casings

K4.jpeg

chef willie
Oct 28, 2014

K3.jpeg

chef willie
Oct 28, 2014

after poaching

K2.jpeg

chef willie
Oct 28, 2014

xlnt texture

K1.jpeg

chef willie
Oct 28, 2014

split and skillet grilled for b'fast....YUM

K6.jpeg

chef willie
Oct 28, 2014

woodcutter · Oct 28, 2014

Nice looking sausage. You made that paper plate look great too.

pc farmer · Oct 28, 2014

Looks awesome.

driedstick · Oct 28, 2014

Willie, that looks great, Very nice job, will have to give that a try one of these times. Only two eggs, growing boys need 3 eggs LOL(Thats what I have to tell my 13yr old son, he needs some meat on him skinny as a rail).

Do you have a designated poacher or just on the stove? I know a lot of people use the old roaster pans.

A full smoker is a happy smoker

DS

sam3 · Oct 28, 2014

Looks great Willie. I use the same size casings for mine too.

I make the links @12" long, twist, add 12" more. Then tie off. Very similar to the Kielbasa hanging at some of the local Polish Deli's we have around here.

Apple and Pecan are my go to wood also.

chef willie · Oct 28, 2014

Chef Willie said:
Had some lower grade ground beef to use up and some loin ends (dark meat) so decided on a Kielbasa riff from Chef Michael Anthonys recipe of the NYC Gramercy Tavern fame. So, 3 pounds of loin ground through the fine plate along with about 15 toes of fresh garlic then added the GB in, mixing well along with the other spices of dry mustard, dextrose, white & black pepper & Kosher salt. Made a slurry of 3/4 cup water with 1 tsp of Cure #1 and 1 cup of NFDM and added in. Rested overnight, stuffed into 38/42 MM casings and rested again overnight, uncovered to dry some. Into the 125 degree SI#3 smoker with no smoke for 1 hour. Bumped to 150 adding apple wood chunks for 2 hours. Bumped to 175 with more apple for another 2 hours. removed and poached to fully cooked IT of 165 within minutes. Allowed to cool and in the fridge overnight, uncovered, to bloom. A nice mild Kielbasa, redolent of garlic with spicy overtones of the peppers. Definitely a keeper, a nice multiple use general purpose sausage.....Willie

K5.jpeg

chef willie

Oct 28, 2014

38/42 MM equals some BIG sausage casings

K4.jpeg

chef willie

Oct 28, 2014

K3.jpeg

chef willie

Oct 28, 2014

after poaching

K2.jpeg

chef willie

Oct 28, 2014

xlnt texture

K1.jpeg

chef willie

Oct 28, 2014

split and skillet grilled for b'fast....YUM

K6.jpeg

chef willie

Oct 28, 2014

Woodcutter said:
Nice looking sausage. You made that paper plate look great too.

Thanks....LMAO.....learned that from Foam!! GF's off to visit her cousin sooooo I'm taking full advantage of her absence.....

c farmer said:
Looks awesome.

Thanks....

driedstick said:
Willie, that looks great, Very nice job, will have to give that a try one of these times. Only two eggs, growing boys need 3 eggs LOL(Thats what I have to tell my 13yr old son, he needs some meat on him skinny as a rail).

Do you have a designated poacher or just on the stove? I know a lot of people use the old roaster pans.

A full smoker is a happy smoker

DS

Thanks....no real heat, so all should approve. Love eggs....eat more than I should probably counting my pickled kind...lol....but, I don't give a s***, my levels are at 200 for years now. I just do a hotel pan on the stove top...sometimes 2 inch deep, sometimes I use the 4 inch, depending on batch size. I bought a roaster, still in the box in the shop, on sale last year for $25...have yet to use it. If doing a 10 pound batch I think I'd break it out though.

chef willie · Oct 28, 2014

sam3 said:
Looks great Willie. I use the same size casings for mine too.

I make the links @12" long, twist, add 12" more. Then tie off. Very similar to the Kielbasa hanging at some of the local Polish Deli's we have around here.

Apple and Pecan are my go to wood also.

Yeah, was thinking of going longer but I got a lot of moochers here than can smell sausage in my smoker about 5 miles away so I make them smaller so I can pass a few out....LOL. I got those casings from Waltons in Kansas....I've never seen casings that long or that clean. $25 for the hank....not bad, or so I thought. http://www.waltonsinc.com/

dirtsailor2003 · Oct 28, 2014

Those look great Willie, I could smell them smoking all the way over here! To far away to mooch I guess!

tropics · Oct 28, 2014

Chef Willie great job on the sausage. Wish I could twist like that LOL

graywolf1936 · Oct 28, 2014

Looks wonderful Chef. Love kielbasa smoked and fresh with boil cabbage.

chef willie · Oct 28, 2014

dirtsailor2003 said:
Those look great Willie, I could smell them smoking all the way over here! To far away to mooch I guess!

LOL......love 'em regardless....and they usually buy me beers so I don't bitch to hard

tropics said:
Chef Willie great job on the sausage. Wish I could twist like that LOL

HAH.....I busted it in 2 spots twisting to many times. However, 3 turns one way...then pinch/push the sausage out from the next spot and twist 3 turns the other way.....gotta reverse the twists

graywolf1936 said:
Looks wonderful Chef. Love kielbasa smoked and fresh with boil cabbage.

Yeah buddy......or with kraut...either way I'm a happy camper

kesmc27 · Oct 28, 2014

Nice looking sausage!

chef willie · Oct 28, 2014

kesmc27 said:
Nice looking sausage!

Thanks...your Andouille looked good too. Just made my first batch of A and it won't be the last.....Later, Willie

driedstick · Oct 31, 2014

Willie, another question on your poaching process what is your water temp in the pot??

reinhard · Oct 31, 2014

Looks great Chef!!! Love the color!! Reinhard

disco · Oct 31, 2014

I didn't think you were this cruel, Chef. These look so good and the qview is so inviting that you shouldn't be allowed to post this. Just saying.

Disco

chef willie · Oct 31, 2014

driedstick said:
Willie, another question on your poaching process what is your water temp in the pot??

I use barely simmering water...when I see the steam start to rise I insert the sausage...maybe 170-180? degrees. I don't want boiling...just a poach...HTH, Willie

chef willie · Oct 31, 2014

Reinhard said:
Looks great Chef!!! Love the color!! Reinhard

Thanks Reinhard....nice tasting stuff

Disco said:
I didn't think you were this cruel, Chef. These look so good and the qview is so inviting that you shouldn't be allowed to post this. Just saying.

Disco

HAH.....little do you know <grin>......a very mild sausage, no heat, great flavor though....I'm learning I can live with less ZING!!....thx Disco

kc5tpy · Oct 31, 2014

Hello Chef. Looks mighty fine. Not a true "kielbasa" but I am still trying to develop my sausage recipe. Not far off off now. Trying to "dial it in". Will post when it gets there. Trying to develop a recipe from a taste remembered from 15 yrs. ago is TUFF! Thanks for your advice about the powdered milk! Gonna give that a try. I hope I can get mine to turn out half that good looking. Another question if I may pick your brain; you finished it by poaching. Do you still get that skin "snap" when reheated and do you have to skillet grill to get that snap back or can you simmer in water and still have that "snap"? The south Tx. sausage I am trying to recreate can be simmered to cook/reheat or thrown on the grill. Simmered it still has a slight "snap" of the skin and grilled it has an exaggerated "snap", no tough hard inedible casings even if simmered to reheat. Any help would be appreciated. Thank you. Keep Smokin!

Danny

daveomak · Nov 1, 2014

Good looking Kielbasa Willie..... Looks authentic to me......

kielbasa

By Barbara Rolek
Eastern European Food Expert

Definition: Kielbasa is the generic Polish word for sausage. Contrary to popular belief, kielbasa does not only refer to smoked sausage and fresh garlic sausage. There are literally hundreds of varieties including Kielbasa Rzeszowska, Kielbasa Krakowska, Kielbasa Tuchowska, Kielbasa Mysliwska, and more. They vary by meat content, garlic content and degree of dryness.

KIELBASA

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