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Red or White Kielbasa?

post #1 of 12
Thread Starter 
I mentioned to a world traveler the other day that I have made my own kielbasa and he asked me if it was red or white.

He was not sure of the difference but that there was one.

He is making a trip back to Poland and will try to find a recipe.

Does any one know the difference other than the obvious difference of color?
post #2 of 12
My best guess is that white is all pork and red is all beef. Could also be the difference between fresh and smoked versions.
post #3 of 12
white means its uncooked, unsmoked
post #4 of 12
Thread Starter 
Awesome thanks.

Not sure why someone would want meat that was not smoked so it is red kielbasa for me
post #5 of 12
I was going to say that it might be similar to boudin. There is boudin blanc (white) and boudin rouge (red). Boudin rouge is made with blood and boudin blanc isn't.. But, the mystery is solved thanks to Wikipedia.. :)

I make fresh polish and fresh brats. Boil them in beer, butter and onions and on to the grill for color and to crisp up the skin. I have also smoked polish and and they turn out similar to store bought smoked polish in crispness and color, but taste much better. 2 1/2-3 hours at 225'
post #6 of 12
We have a commercially made product called Oktoberfest, fashioned after the German Sausage ... simmered in water, then finished on the grill.
post #7 of 12
Thread Starter 
AZ Redneck please feel free to share your recipe for homemade brats. I am very interested in making a batch myself
post #8 of 12
me too... the brats around here are minimum $4 a pack for store brand ones...i can make a bunch for cheaper and better quality...

cough up the recipe AZ
post #9 of 12
red could be blood sausage.....there is a recipe for adding a dark beer,lamb, goat, or young beef, add rice, and toasted black bread crumbs. kinda of a german boudin.
post #10 of 12
I am SO

OK. I cheat..I use the already mixed stuff. I haven't found a formula that I like yet, so I outsource it..

I have used Butcher and Packer brand and it was very good. I have also used Leeners ( knockwurst and Polish and they were fantastic. I really like Leeners too because they have all kinds of neat stuff.

I add the seasoning mixed with a can of beer to my ground pork (I grind a shoulder or 4 and add additional pork fat. About 3 parts shoulder to 1 part fat).. I stick the meat in the fridge for about an hour after grinding and stuff em up...

I always test it first and cook a bit to see if the seasoning is ok.. I get brats from between .99 cents/lb to $1.59/lb depending on the price of pork. The seasoning is very cheap. Something like $5 worth will season 50# of meat. I have also found Leeners to be the cheapest for sheep casings for breakfast sausage...
post #11 of 12
Thread Starter 
Hey if it tastes great and you know what is in there that is the important part.
post #12 of 12
i really never even thought or tried to do kielbasa,brats,or sausage ( i shoulda being german/irish/norse from texas)- but around here we have great amish & mennonite communities ( very good cheeses)- i'll let them do it for me.. just gotta talk them into adding the beer..
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