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polish Kielbasa

post #1 of 8
Thread Starter 
I am doing the grind and mix tonight for 10 lbs of Polish. Hopefully this will be a bit spicy but after ripening until tomorrow morning I will fry test and put into casings. I picked up a back of 1.25-1.5 inch hog casings tonight. Enoeph for 100 plus lbs but was all I could find locally. I plan on adjusting the seasoning tomorrow if needed. This will be cold smoked as best I can on my Lang and will be cured with TQ.

I will post pics and more hopefully this weekend. And here we go! PDT_Armataz_01_41.gif
post #2 of 8
[quote=ShooterRick;

I will post pics and more hopefully this weekend. And here we go! PDT_Armataz_01_41.gif[/quote]
hopefully hell postem
ok please postemPDT_Armataz_01_34.gif
post #3 of 8
Mmmmm.....Kielbasa.
I wish I was your neighbor Rick PDT_Armataz_01_01.gif
post #4 of 8
Thread Starter 
Ok all is mixed and twice ground. IN the fridge overnight to ripen and fry test in morning. If all good will stuff late tomorrow morning. We have plans that night so it may not get smoked until Sunday. Pics of it all being taken.
post #5 of 8

Recipe Please?

Hi Rick,

I am not sure how a Polock settled this far North but I do not mind telling you, I have not had good Polish Sausage since I was a kid.

I still remember my Grandmother making her own sausage and how good it was.

My wife and I were discussing that memory just the other day.

I reckon if I want good Polish Sausage this far North, I am going to have to figure out how to make it myself.

Care to share your recipe?

If it turns out as good as Grandma's was, I will eternally be in your debt.
post #6 of 8
Thread Starter 

recipe

[quote=Tacman;336215]Hi Rick,

I am not sure how a Polock settled this far North but I do not mind telling you, I have not had good Polish Sausage since I was a kid.

I still remember my Grandmother making her own sausage and how good it was.

My wife and I were discussing that memory just the other day.

I reckon if I want good Polish Sausage this far North, I am going to have to figure out how to make it myself.

Care to share your recipe?

Will post recipe for you with the pics of the making tomorrow after smoking the polish. It is a cured recipe using TQ. Fry test this morning was awsome!
post #7 of 8
sounds good rick-can't wait-and tacman do yourself a flavor and get Ryteks book.
post #8 of 8

Books

Ryteks book is a good read his recepies are more the modern way of making sausage. He likes to add alot of spc to all his smoked sausage. Stanley and Adam Marianski have a book named "Polish Sausage" that shows the way to make it like they did in ole days.
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