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Today's first.....Polish Sausage - Keilbasa

post #1 of 19
Thread Starter 

03PolishSausage-KeilbasaCompleted.JPG 93k .JPG file 02PolishSausage-KeilbasaSmoking.JPG 87k .JPG file 01PolishSausage-Keilbasa.JPG 82k .JPG file

 

These turned out pretty damn good!   Had them with dinner, your typical Green Beans, Potatoes & Keilbasa.

 

Quick question though, the casings were very tough.  Used hog casings, I don't know the size or anything my son brought them to me a couple weeks ago when I started making things.   I've made Italian Sausage, Country Sausage, Elk Sausage, and Hotdogs, none of which the casings were tough.   I soaked them in water about a half hour, along with some vinegar....the meat was delicious, great smoke flavor and all.

 

Thanks in advance for the help, hope the pictures attach okay!

 

~ Scooter

post #2 of 19
Soak the casing overnight in the refer.... they should get "more tender"... maybe even with a dash of vinegar in the water...
post #3 of 19

did you cook them competely from raw to complete in smoker? over in sausage section, many folks will warm smoke then finish poaching in water bath to safe IT for a snappy casing. memory serves a start to finish in smoker will usually give ya tough casings. lots of info in sausage section on it. 

post #4 of 19

Dave is correct.  Not long enough of a soak.  They should be rinsed out inside and left overnight.  You can use vinegar to help them to get softer and then rinse them once more before stuffing.  Reinhard

post #5 of 19
Thread Starter 

Thanks guys, yeah I only soaked them about an hour with a splash of vinegar as well.  But I didn't rinse them again.  I smoked them in the smoker until they hit 152, and them gave them a cold shower to 110.

post #6 of 19
Thread Starter 

My books all told me just to soak the casings for a half hour, so its okay to do this process overnight in the fridge, or even up to 48 hours ahead of time?   Sorry about all the questions, just trying to figure what went wrong.  It tastes delicious.....just a little tough...

post #7 of 19

worthless.gif

 

Had to say it :biggrin:

post #8 of 19
Thread Starter 

I posted links above.....guess thats not the right way?   Sorry!!  :-(

post #9 of 19
Thread Starter 

Polish Sausage, stuffed and ready to smoke.

Prep

In the smoker with and ready to go.

Smoke

Several hours later..

Final.....sorry about that!    :-)

post #10 of 19
Those sure look good to me...... icon14.gif
post #11 of 19
Thread Starter 

Thank you Dave!

post #12 of 19
Quote:
Originally Posted by Scooterjam View Post
 

I posted links above.....guess thats not the right way?   Sorry!!  :-(

 

Your links work fine Scooter :)

 

Looks like quite a success to me, nicely done!

post #13 of 19

:drool: Looks great. As said above soak longer. I like the bite of the casings.

Happy smoken.

David

post #14 of 19
Thread Starter 

Awesome guys!   Great advice, I'll give them a 24 hour soak next time.....thank you so much for your help!

 

~ Scooter

post #15 of 19

Them theres some good lookin snausages 

 

A full smoker is a happy smoker

 

DS

post #16 of 19
Thread Starter 

Thank you DS!!

post #17 of 19

Wanted to see a plated shot ..........Darn:frown:

post #18 of 19

Those links look awesome!!! Love the great color also.  Well done sir!!!  I dont know what points are but you deserve some.  Reinhard

post #19 of 19
Thread Starter 

Thank you buddy!!  The wife just surprised me with a package of collagen casings, instacure #2, dextrose and fermento, looks like I might have to try some new stuff this weekend!!  Woo hoo!!

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