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Smoked kielbasa turns into fresh polish sausage

post #1 of 10
Thread Starter 

Started  out with this pork butt last weekend to make some kielbasa

Cut and ground with 3/8 plate

I got 9.5 pounds out of an 11 pound butt

 

spices mixed-cure #1,marjoram ,salt,  garlic and pepper


32 mm hog casings soaking and casing on the tube ready to stuff

 


casing being stuffed and the sausage ready for the smoker UNTIL I got called into work so no smoking was done. All the sausage was frozen to be eaten fresh as polish sausage. Oh well it will still be good but not what I had intended to do !

 

post #2 of 10

Either way I'm sure it will be delicious.

post #3 of 10
Been there done that! Nice sausage either way!
post #4 of 10
It'll be tasty either way CM ! Nice job, looks awesome ! icon14.gif
post #5 of 10

It will be great as it looks!!!  Thanks for the pics. I love fresh polish with or without cure.  Better than brats in my opinion. :points:Reinhard.

post #6 of 10

CM we love the fresh (white Kielbasi) you can send it here for prompt disposal 

 

Richie

 

:points:

post #7 of 10
Thread Starter 

Thanks guys for the comments and points! We will devour it  but I had my heart set on some good old smoked kielbasa !

post #8 of 10
Quote:
Originally Posted by CrazyMoon View Post
 

Thanks guys for the comments and points! We will devour it  but I had my heart set on some good old smoked kielbasa !


CM I put cure in most of my sausage now,it just adds to the color.Making some Chicken and pork fat Breakfast sausage tomorrow,no cure for that one.

Thanks for sharing.

Richie

post #9 of 10

Looks great nice job

 

DS

post #10 of 10


Can we talk? You made a mistake!! I am the mistake corrections meister. Please chill and package enough  fresh polish sausage to go with a pint of my home made kraut. And a little mustard.

 Great job!!The fresh polish sausage is my favorite of the fresh sausages also. Weisswurst

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