Looking for a recipe recommendation

Discussion in 'Sausage' started by dpeart, Feb 24, 2012.

  1. dpeart

    dpeart Smoke Blower

    I'd like to make some sausage this weekend but am looking for a recommendation.  I'm looking to make something similar to the Hillshire Farms Kilbasa you can get at the grocery store.

    I have the 39-40mm hog casings, all the Marianski books, and the Kutas 4th edition for my selection of recipes.  I just don't know which one would be most like the Hillshire taste, texture etc.

    I do want to smoke the sausage to get the color and slight smokey flavor. I'll be using my electric UDS with controller and the AMPS for the smoke.

    thanks,

    dave
     
  2. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I like rytek's recipe, but I only use about half the soy protein. and a little extra pepper.

    I grind mine course 3/8 plate but if you want it more like hillshire grind it fine.3/16 plate

    smoke it for 6 hrs @ 145-150* hickory.  hang to bloom for a couple hours and refridgerate

    simmer in 180* water or steam  for about and hour to finish cooking.

    you will have a finished texture and flavor far better than anything store bought.

    this is what mine looks like ground once with 3/8 plate

    and simmered for 45 minutes to finshe cooking

    [​IMG]
     
    Last edited: Feb 24, 2012
  3. I would use the Marianki recipe, it's authentic kielbasa along with soy protein isolate (2%), a touch of MSG and phosphates if you want something quite similar to Hillshire Farms kielbasa.

    Hillshire Farms Polska Kielbasa ingredients.......

    MEAT INGREDIENTS (PORK, BEEF), WATER, CORN SYRUP, CONTAINS 2% OR LESS OF: SALT, DEXTROSE, NATURAL SPICES, ISOLATED SOY PRODUCT, ISOLATED SOY PROTEIN, SODIUM PHOSPHATE, MONOSODIUM GLUTAMATE, NATURAL FLAVORS, VITAMIN C (ASCORBIC ACID), SODIUM NITRITE. CONTAINS SOY
     
  4. dpeart

    dpeart Smoke Blower

    One difference I see is that Marianski has you cure the meat chunks for 48 hours, then grind and stuff.  It doesn't seem that Rytek calls for this.  Is one way any better than the other?

    thanks,

    dave
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    This is just a personal preference. I have tried it both ways & don't find a difference in flavor. For me the easiest way is to grind it first then add the seasonings. I usually stuff it right away then let it sit in the fridge overnight before smoking. Some guys let it rest in the fridge overnight then stuff the next day. I would try all the possibilities & find what works for you. There is no right or wrong way.
     
  6. couger78

    couger78 Smoking Fanatic

    I use a variation on the Mariansky recipe—it's pretty simple and authentic Polish-style kielbasa.

    No fillers, binders, flavor-enhancers or moisture-retainers used. [​IMG]

    Just your basic ingredients:

    water, cure#1, salt, pepper, sugar, garlic and marjoram...plus some good pork butt.

    [​IMG]

    It's not quite 'Hillshire Farms'—but that's not really the profile of kielbasa I was targeting. Plenty tasty, though!

    I believe once you try kielbasa in it's 'purest' form, the store-made varieties will pale in comparison.

    -Kevin

    [​IMG]
     
  7. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    that is about the same as my recipe also except I put just a bit of soy protein in.

    and probably grind just a bit more course. and you are right!  you cant buy flavor like that in the store
     
  8. dpeart

    dpeart Smoke Blower

    My goal would be that it is better than store bought, but I wanted a "similar" taste/texture.  Both of these look really good.  Maybe 10 lbs of each would be good.

    Can I grind, cure, season, stuff and smoke in the same day?  That is what Rytek seems to imply, or do I need to "cure" overnight in the fridge before smoking?

    thanks,

    dave
     
  9. I agree!
    Especially when cold smoked.
     
  10. I use Rytek's recipe as well but add quite a bit more garlic.  I also like a rough grind and use a 3/8" plate and only grind once.  Just my preference.  As for smoking the same day, I've never done that.... I always hang my sausage over night in the garage beer fridge...I feel this lets the seasonings blend a bit and lets the cure work as well before tossing it in the smoker.  It also allows the casings to really dry out... and dry casings take smoke much better than wet.  But, you can always dry the casing in the smoker... just start the smoker out a bit low and run it for a while with no smoke....until the casings are nice and dry and then ramp the temps and start rolling smoke.

    http://www.smokingmeatforums.com/gallery/album/view/id/90486/user_id/51381#page=0&sort=display_order

    -Salt

    PS: Kevin and Uncle_lar, your sausage looks killer.. very nice job!
     
    Last edited: Feb 24, 2012
  11. Yes you can do it all in the same day, hang your stuffed sausage at room temp and dry it with a paper towel, put it in your smoker around 120 and let it dry out in there for about an hour and then finish it off,

    If you have the space and time to do as Graystratcat does you can hang it in your fridge over night and it will dry out nicely but not every one has that extra fridge space

    I use ryteks recipe but I add 2TBS of mustard seed
     
  12. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Hillshire farms kielbasa... So you want your kielbasa to taste like crap.......................[​IMG]...... follow cougars lead...............[​IMG]

    Joe
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Two for ya

    Savory Polish

    2.5 lbs pork butt

    2 tsp non iodized salt

    1/2 tsp cure 1

    2 Tbs brown sugar, packed

    1.5 tsp black pepper

    1 tsp ground mustard, packed

    1 tsp garlic granules

    1 tsp , MSG...OPT

    1/2 tsp summer savory

    1/2 tsp coriander, packed

    1/4 tsp mace

    1/2 cup powdered milk

    1/4 cup cold filtered or distilled water

    hog casings.

    Process as normal, stuff casings and fridge overnight uncovered. you you want to cover use paper towel.

    Smoke as you normally would.

    Polish smoked

    2.5 lbs pork butt......On both recipes you can either grind the pork butt or buy pork already ground. Add all the dry with the liquid

    2 tsp non iodized

    1/2 tsp cure 1

    1 tsp garlic granules

    1/2 tsp white pepper

    1/2 tsp marjoram

    1/2 tsp cardamom

    1/2 cup powdered milk

    1/4 cup water

    2 Tbs clear Karo corn syrup

    hog casing

    Follow the above recipe for mixing, stuffing, smoking.

    If you want 5 lbs you will have to adjust the recipe.
     
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    [​IMG]...My Mom's family and Joe's are from the same area...They can't give away Hillshire Farms to them Coal Crackers!...I do understand the the texture.... My, also Polish, Wife prefers the fine grind where I grew up eating Super Chunky Krajana Kielbasa...You will probably want to add Half the amount of Garlic any recipe you try calls for...Hillshire has very little Garlic compared to the real deal...

    This is Pulaski's Meats in Linden, NJ...Near where I grew up...I will be needing a road trip here soon!...

    [​IMG]
     
    Last edited: Feb 25, 2012
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I remember hearing about that place but never visited it. It Looks sooo Fancy..... Scranton wilkes-barre, dickson city area some shops are peoples houses. Either its a bar or a butcher shop/market they run and at night they live up on the second floor..... Not a bad drive.

    Coal cracker

    Joe
     
  16. couger78

    couger78 Smoking Fanatic

    That's awesome! All my Polish in-laws are from that region of NJ.

    My wife & I have been meaning to visit there next summer. Now I have another place on the itinerary...[​IMG]

    -Kevin
     
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    When my wife was an ATC in NJ we used to go to Pulaskis and then visit Calandras bakery for fresh breads. Damn it seems like ages ago.

    http://calandrasbakery.com
     
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  19. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    When I was a Kid, in the 60's, a man from National would drive a Truck past Grandma's and hit the horn... All the neighbors would come out and buy Hard Rolls, Donuts and other Goodies off the truck...The stuff was awesome!...They don't even Know what Hard Rolls are where I live now!...I will have to call about shipping or take ride...JJ
     
     
    Last edited: Feb 25, 2012
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    They only last about 8 hrs then the turn into a rock. You can pop then into a microwave but you better eat them fast cause the will turn to rubber then back to a piece of rock.....

    Joe
     

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