My first Batch of Kielbasa Sausage.....woo-hoo!

Discussion in 'Sausage' started by smokinvegasbaby, Jun 13, 2016.



  1. Today, I made my first batch of Kielbasa Sausage a recipe that was share with me by one of my fellow YouTubers.  I must say, it turned out really tasty.  I still haven't figure out how to smoke at a really low temp on my stick burner....Maybe one day I will figure that out lol...  So I cooked my Kielbasa Sausage with my Charbroil Gas grill with some wood on one end and my sausage on the other.  My sausage turned out really good.  Here's a pic of my sausage after the cook (while it was blooming).  My sister friend is coming over tomorrow for lunch will take more pics of the finished sausage.

    Have a great week everyone.....Josie
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Josie, Looks quite tasty,nice job !
     
  3. smokinal

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

    Looks delicious Josie!

    Nice job on your first try!

    Al
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Good job on the Kielbasa...  [​IMG]  ...  
     
  5. thanks CM......
     
  6. thanks Dave.
     
  7. thanks Al......
     
  8. I see tasty looking sausage, nice, wishing I had a link about now. CF
     
  9. haha chilefarmer.....too bad you don't live closer - I would share a link with ya!
     
  10. I used to live closer, Armagosa Valley 26 years. CF
     
  11. [​IMG]  you weren't far at all.
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Great looking sausage Josie .  Point!

    Brian 
     
  13. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Your Kielbasa looks awesome Josie, great job!

     
  14. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    would you share the recipe?

    Pete
     
  15. dward51

    dward51 Master of the Pit OTBS Member

    Good looking kielbasa!!!

    Have you thought about making a small fire basket for the offset?  That would let you run a small compact block of lit coals for lower heat output.  You may have to either use chunks of smoke wood instead of full sticks due to the size, or get to the red coal stage outside the firebox and then load the box/basket with pre-lit.  Just a thought - smaller fire = less heat.
     
  16. johnnie walker

    johnnie walker Smoking Fanatic

    Josie, those sausages sure look good to me. [​IMG] I need to make another batch of kielbasa!
     
  17. thanks so much for the nice comment redheelerdog!
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    SVB!!!!! Dang it ,,, them look flipping awesome!! I think I can taste them from here

    A full smoker is a happy smoker

    Great job - POINTS 

    DS
     
  19. absolutely and here you go torp3t3do -  I don't have step-by-step photos of my sausage making process. I shot everything on video and I will be posting my video somewhere else. And, I am not allowed to reference other websites. So sorry........... I must follow the rules or else the SMF Posting Police will get me and lock me up!!!!

    [​IMG]

    Here's the meat I used - I grind up my own meat - so much better than that stuff you buy in the store.......

    4 lbs. ground pork butt

    1 lb. ground chuck

    Ingredients

    2 cups ice cold water

    1 teaspoon Instacure #1

    7 teaspoons Kosher Salt (the second batch made, I adjusted the salt because my friends recipe was a little too salty for my taste buds)

    *I mixed the Instacure#1 and kosher salt into the cold water.  I whisked until the salt dissolved then I placed the water mixture back into my fridge to keep it cold until I was ready to use it.

    1 tablespoon sugar

    1 tablespoon garlic powder

    1 tablespoon ground black pepper

    1/2 tablespoon onion powder

    2 1/2 teaspoon ground mustard powder

    1 cup of powdered nonfat milk (I know this sounded weird to me too - but my YouTube buddy said this will be a binder for the sausage)

    Natural Hog Casings

    I put 2 stainless steel bowls in my freezer and left them there overnight.  The next day, I used my very cold bowls for my meat.  It kept the meat cold while I was working on it. 

    I cut up both meats starting with the chuck.  I placed both back in the fridge while I setup my LEM Meat Grinder.

    I ground up my chuck and pork. Then I measured out 4 lbs of pork and 1 lb. of beef. 

    I ground up an 8 lb. pork butt and had some leftover.  So I used 3 lbs for my Spicy Maple Sausage and I used 1 lb. to make my Pork Taquitos that I shared with my neighbor-friends!


    Back to the sausage detail lol.........

    I added 4lbs of my pork and 1 lb. of beef to my bowl.  I added all the dry ingredients and mixed until everything was well combined. 

    I added the water mixture (with the Instacure#1 and kosher salt) - gently mixed together until everything was well combined.  The sausage mixture will be a little sticky but that's perfectly ok.

    I covered the bowl with plastic wrap and placed my sausage in the fridge and left in there overnight.  That will allow all those great flavors to marry and blend together nicely. 

    The next day I setup my LEM Sausage stuffer - filled it up with sausage.  I used Natural Hog Casing for my sausage.   I put the rest of my sausage back in the fridge to keep it cold.

    Took me all of 10 minutes to stuff all of my sausage links.  Got all of my kielbasa bagged and tagged.  Now they are ready to go for an event the "The Dancing Seniors Brunch" at the end of the month. Pray that I don't polish off a few bags BEFORE the event lol.........I might have to make another batch just for ME..........

    [​IMG]


     
  20. lol DS.... YES they were flipping awesome.  To bad you don't live closer - I would share them with ya.  Thanks for the points my friend.  Hope all is well with you and the Missus!

    Be Blessed,

    Josie
     

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