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Ok.... I know this is a smoking forum, but......

post #1 of 14
Thread Starter 
Being half polish. Ok.. maybe "slightly" more than half.. lol. I'm looking for the BEST fresh kielbasa recipe's from my SMF family.

I like smoked kielbasa, but I love a true old country pollock fresh kielbasa. Moms parents immigrated from Poland, and Mom told me yrs ago, that the smoked recipe was different from the fresh. However, I cant find any recipes to substantiate what she told me..
When we were kids in Ohio, she used to get fresh kielbasa every spring from a local polish butcher that came from the same village as my grandparents. Loved the taste and texture of that sausage. Would love to get close to that wonderful memory.
post #2 of 14
I'm in...ask your mother for the recipe?
post #3 of 14
Quote:
Originally Posted by mowin View Post

Being half polish. Ok.. maybe "slightly" more than half.. lol. I'm looking for the BEST fresh kielbasa recipe's from my SMF family.

I like smoked kielbasa, but I love a true old country pollock fresh kielbasa. Moms parents immigrated from Poland, and Mom told me yrs ago, that the smoked recipe was different from the fresh. However, I cant find any recipes to substantiate what she told me..
When we were kids in Ohio, she used to get fresh kielbasa every spring from a local polish butcher that came from the same village as my grandparents. Loved the taste and texture of that sausage. Would love to get close to that wonderful memory.

I too have searched and searched. Recently, I started using the leggs fresh kielbasa seasoning that I picked up at a local butcher one day when I was feeling lazy. This stuff makes the closest thing to the fresh sausage of my youth. In one batch I even added a little cure #1 and smoked. It was excellent too!
post #4 of 14
Have you tried a smoked sausage recipe without adding the cure and smoke?

What do you remember about the predominate flavor?

Also what part of Poland are your Grandparents from?

Here's a site that might help ya with your quest;
http://wedlinydomowe.pl/en/index.php
post #5 of 14

mowin here ya go I go to the Polish Butchers and ask for fresh.I get the Deer in the head light stare.So I make my own

 

 

     Kielbasa 5Lb. Mix

 1 1/2   Tbsp. salt

 1/2 Tbsp. sugar

 1 Lrg. clove garlic ( 1 Tbsp granulated )

 1/2 Tbsp. black pepper

 1 Tbsp. marjoram

 8 oz. ice water

 5 lbs ground pork.

 

This a basic recipe I don't really measure,so adjust to your taste this should come close.Garlic is the hardest part to get right LOL. You can make a pound of this and fry it before going all out stuffing casings.

Richie

post #6 of 14
Thread Starter 
Quote:
Originally Posted by Dert View Post

I'm in...ask your mother for the recipe?

I would need a wee-jee board.
Quote:
Originally Posted by DanMcG View Post

Have you tried a smoked sausage recipe without adding the cure and smoke?

What do you remember about the predominate flavor?

Also what part of Poland are your Grandparents from?

Here's a site that might help ya with your quest;
http://wedlinydomowe.pl/en/index.php

Gosh this was back in the 70's. Definitely garlic, but the pork itself was upfront.

Don't remember the village, they were actually Lithuanian.
Quote:
Originally Posted by tropics View Post

mowin here ya go I go to the Polish Butchers and ask for fresh.I get the Deer in the head light stare.So I make my own


     Kielbasa 5Lb. Mix
 1 1/2   Tbsp. salt
 1/2 Tbsp. sugar
 1 Lrg. clove garlic ( 1 Tbsp granulated )
 1/2 Tbsp. black pepper
 1 Tbsp. marjoram
 8 oz. ice water
 5 lbs ground pork.

This a basic recipe I don't really measure,so adjust to your taste this should come close.Garlic is the hardest part to get right LOL. You can make a pound of this and fry it before going all out stuffing casings.
Richie

Thanks, Richie. I will definitely try this. What size grinder plate do you use? Kinda remember a more coarsely ground mixture.
post #7 of 14
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Have you tried a smoked sausage recipe without adding the cure and smoke?

What do you remember about the predominate flavor?

Also what part of Poland are your Grandparents from?

Here's a site that might help ya with your quest;
http://wedlinydomowe.pl/en/index.php

Wow, great site. Thanks. icon14.gif
post #8 of 14
Quote:
Originally Posted by mowin View Post


I would need a wee-jee board.

Gosh this was back in the 70's. Definitely garlic, but the pork itself was upfront.

Don't remember the village, they were actually Lithuanian.
Thanks, Richie. I will definitely try this. What size grinder plate do you use? Kinda remember a more coarsely ground mixture.

most time I use the medium 

Richie

post #9 of 14

My paternal Grandparents emmigrated in early 1900's from Krakow. My maternal Grandparents from Gdansk. Both families made Kielbasa. My paternal family has been Butchers for as many generations as anyone can remember. My Dad frequently spoke of making one 500lb recipe, cure and all, 75% was smoked and the remaining sold as fresh in the families 3 stores. Of course there are regional variation and I am sure small batch production may leave out the cure. But It sure saves time in large scale production to measure all the ingredients once and just separate that dedicated for Fresh. The addition of the Cure increases the shelf life of the raw pork so it makes good bizness sense to add it. I suspect if your Mom bought from a Butcher that produced any kind of volume, there was Cure in it even though not smoked. As far as Fresh Kielbasa being different from Smoked. I have been told by a trusted Polish friend that it is not uncommon in various recipes to include Marjoram in Fresh Kielbasa but leave it out of the Smoked Style, using only Salt, Pepper and Garlic. While I love Fresh Kielbasa, my Polish Wife is not crazy about it so I too only make One batch and separate out a few pounds for me...:biggrin: 

 

Looking at Lithuanian Kielbasa Recipes, you will see the addition of Allspice and sometime Mustard Seed and go light on Garlic. This too may be responsible for the different taste your Mom remembered...JJ


Edited by Chef JimmyJ - 2/26/16 at 9:50am
post #10 of 14
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

My paternal Grandparents emmigrated in early 1900's from Krakow. My maternal Grandparents from Gdansk. Both families made Kielbasa. My paternal family has been Butchers for as many generations as anyone can remember. My Dad frequently spoke of making one 500lb recipe, cure and all, 75% was smoked and the remaining sold as fresh in the families 3 stores. Of course there are regional variation and I am sure small batch production may leave out the cure. But It sure saves time in large scale production to measure all the ingredients once and just separate that dedicated for Fresh. The addition of the Cure increases the shelf life of the raw pork so it makes good bizness sense to add it. I suspect if your Mom bought from a Butcher that produced any kind of volume, there was Cure in it even though not smoked. As far as Fresh Kielbasa being different from Smoked. I have been told by a trusted Polish friend that it is not uncommon in various recipes to include Marjoram in Fresh Kielbasa but leave it out of the Smoked Style, using only Salt, Pepper and Garlic. While I love Fresh Kielbasa, my Polish Wife is not crazy about it so I too only make One batch and separate out a few pounds for me...biggrin.gif  

Looking at Lithuanian Kielbasa Recipes, you will see the addition of Allspice and sometime Mustard Seed and go light on Garlic. This too may be responsible for the different taste your Mom remembered...JJ

JJ. This is great info. Unfortunately, I was 2 yrs old (early67) when my grandmother passed. Grandfather passed in '57. I do remember mom saying her parents came to America in 1901.
If you can PM me a recipe, I will promise to try it, and let you know if it jogs some taste buds...icon14.gif
post #11 of 14

Sent...Anybody else see this thread... http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy  It is extremely close to what my family made and the only recipe I use now but add .5g per Kg meat of Marjoram. Dad was even impressed!...JJ

post #12 of 14
Always looking for a good Kielbasa recipe. Thanks for the thread, mowin!

Dan

points1.png
post #13 of 14
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Sent...Anybody else see this thread... http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy  It is extremely close to what my family made and the only recipe I use now but add .5g per Kg meat of Marjoram. Dad was even impressed!...JJ

Great link. And some awesome looking kielbasa.
Quote:
Originally Posted by SmokeyMose View Post

Always looking for a good Kielbasa recipe. Thanks for the thread, mowin!

Dan

points1.png

Dan, I'll take a point anyway I can get 'em..lol. thanks. icon14.gif
post #14 of 14
Wow this turned into one awesome informational thread, good stuff on here, definitely gunnar try some of these recipes, @mowin definitely wanna see some pics of how they come out.
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