Discussion in 'Sausage' started by chef willie, Oct 28, 2014.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    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

    38/42 MM equals some BIG sausage casings

    after poaching

    xlnt texture

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

    disco likes this.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

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

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks awesome.
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    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

  5. sam3

    sam3 Smoking Fanatic

    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.
  6. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks....LMAO.....learned that from Foam!! GF's off to visit her cousin sooooo I'm taking full advantage of her absence.....
    Thanks.... real heat, so all should approve. Love more than I should probably counting my pickled, 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. 
  7. chef willie

    chef willie Master of the Pit OTBS Member

    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.
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chef Willie great job on the sausage. Wish I could twist like that LOL
  10. Looks wonderful Chef. Love kielbasa smoked and fresh with boil cabbage.
  11. chef willie

    chef willie Master of the Pit OTBS Member 'em regardless....and they usually buy me beers so I don't bitch to hard
    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
    Yeah buddy......or with kraut...either way I'm a happy camper
  12. Nice looking sausage!
  13. chef willie

    chef willie Master of the Pit OTBS Member

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

    driedstick Smoking Guru OTBS Member SMF Premier Member

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

    reinhard Master of the Pit OTBS Member

    Looks great Chef!!!  Love the color!!  Reinhard
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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.


  17. chef willie

    chef willie Master of the Pit OTBS Member

    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
  18. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks Reinhard....nice tasting stuff
    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
  19. 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!

  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

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


    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.

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