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Polish Kielbasa Weselna

post #1 of 14
Thread Starter 
Does anyone have a recipe for Weselna? I tried it today for the first time and loved it!
post #2 of 14

Kielbasa weselna pronounced keeyehw-BAH-sah veh-SEL-nah or wedding sausage. It was typically served at weddings and other important events and to sober guests up before going home. It is meant to be served at room temperature as a snack or appetizer.
This pork kielbasa is mixed with beef and double-smoked for a hearty flavor, texture, and color. This well-regarded recipe was served at Polish weddings or other events meant to impress important guests. 12" kielbasa rings are stuffed in 36-38mm thick hog casings and flavored with salt, pepper, and garlic, the

post #3 of 14
One of my favorites. I have a recipe i was working on last year. I can send it to you when i find it
post #4 of 14
Thread Starter 
That would be great! Thank you!!
post #5 of 14
My question is how can you remember the taste? Everytime I have eaten Weselna it was at a wedding and I drank too much vodka to remember anything.
post #6 of 14

I poked around looking for a recipe..didnt find one ..

 

Looks like a basic kielbasa recipe with some beef added in..sounds great..

 

Looking forward to your recipe Shannon.

 

  Craig

post #7 of 14

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Edited by Black - 10/16/13 at 6:22pm
post #8 of 14

Here you go:  This was one I was working on last fall, but was never able to get it exactly as I remembered.

 

Wedding Kielbasa
Meats Gr/Kg Actual Ratio
pork 85/15 1000 3300 3.3
Kosher Salt 16 52.8 3.3
Cure #1 2.25 7.4 3.3
Sugar 2.25 7.4 3.3
Ground Black Pepper 3.25 10.7 3.3
Minced Garlic 3 9.9 3.3
Nutmeg 1 3.3 3.3
cold water 75 247.5 3.3
       
Grind through 3/8th die.  Stuff in 32mm Hog casing.  Smoke with cherry wood only at 165 degrees until internal temp is 150.  Hang to dry for 24 hours, cold smoke with 50/50 mix of oak and cherry for 6 hours.  Temperature not to exceed 80 degrees.  Hang to dry for another 24 hours then refrigerate.  Cut and serve at slightly less than room temperature.
post #9 of 14

Shannon,

Can you please convert that to pounds, cups, Tablespoons  ect. New to all this !!!! Just LOVE TO EAT good food !!!

 

Thank you

Wally

post #10 of 14
Thread Starter 
Thank you for the recipe! I look forward to trying it!
post #11 of 14
Quote:
Originally Posted by Wally4702 View Post

Shannon,

Can you please convert that to pounds, cups, Tablespoons  ect. New to all this !!!! Just LOVE TO EAT good food !!!

 

Thank you

Wally


I can convert but you are far better off getting an inexpensive gram scale.  They have them on ebay for $5-10

post #12 of 14
Quote:
Originally Posted by Wally4702 View Post

Shannon,

Can you please convert that to pounds, cups, Tablespoons  ect. New to all this !!!! Just LOVE TO EAT good food !!!

 

Thank you

Wally


Here you go Wally.  I hope you enjoy!

 

Wedding Kielbasa
Meats   lbs/ Vol
pork 85/15   5lbs
Kosher Salt   1/4 cup
Cure #1   1tsp
Sugar   1tsp
Ground Black Pepper   3 1/4 tsp
Minced Garlic   3 cloves
Nutmeg   1 1/4 tsp
cold water   2/3 cup
     
Grind through 3/8th die.  Stuff in 32mm Hog casing.  Smoke with cherry wood only at 165 degrees until internal temp is 150.  Hang to dry for 24 hours, cold smoke with 50/50 mix of oak and cherry for 6 hours.  Temperature not to exceed 80 degrees.  Hang to dry for another 24 hours then refrigerate.  Cut and serve at slightly less than room temperature.
post #13 of 14

This is similar to the Krakowska Recipe which is Excellent...JJ

post #14 of 14
Thanks JJ. They are similar, this is a little more peppery and less garlicky than Krakowska. Also this is ground instead of cut and intensely smoked.
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