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Kielbasa time

post #1 of 31
Thread Starter 
I made 5 lbs of Kielbasa today using Rytek's recipe. Taste test was pretty good.





Some for dinner tonight, the rest will be smoked tomorrow. smile.gif
post #2 of 31
Looks like you did a great job Dawn, The sausage looks great...PDT_Armataz_01_37.gif
post #3 of 31
You go Dawn-I thinking your gonna like your new hobby. they looking good.
post #4 of 31
Looks Dawn. Good job.
post #5 of 31
Do you have a link to Rytek's recipe? They look good..
post #6 of 31
Thread Starter 
I got the recipe from his book Great Sausage Recipes and Meat Curing by Rytek Kutas. I can highly recommend it.
post #7 of 31
dood looken stuff ya got there Dawn keep us posted on these please.PDT_Armataz_01_37.gif
post #8 of 31
Great looking sausage Dawn.
Was that a Kitchenade in the shot?
If so, how well does that work for making sausage? Have thought about picking up the attachment.
post #9 of 31
So are they cured or fresh? If cured they probably would be suitable for shipping to friends wouldn't they. Just askin.... PDT_Armataz_01_12.gif
post #10 of 31
how are you going to cook them for dinner????icon_redface.gif
post #11 of 31
Ive made a little bit (40# or so) with a Kitchen-Aid and they are OK, I guess.. Prob not as good as a dedicated stuffer, but they seem to grind just fine..
post #12 of 31
Thread Starter 
Yes, it's a KA. It works great for small batches. I wouldn't do more than 10 lbs at a time with it though. Mine is limping along right now.

This batch is fresh. If you cured them properly, yes they would be fine for shipping.
post #13 of 31
Thread Starter 
I'll put them in a frypan with a bit of water and simmer them until they reach 152, then will saute them until browned.
post #14 of 31
Looks great. I think its time for me to get ready to make some.
post #15 of 31
looks great Dawn, I love it course ground like that. Be careful smokin fresh sausage dawn. I know you know.
post #16 of 31
Very nice kielbasa Dawn!!! Im looking to get my kitchen aid pretty soon. Maybe a christmas gift to myself!

None-the-less, wonderful job!
post #17 of 31
Can't go wrong that way, at least you won't buy yourself something you wouldn't want.
post #18 of 31
Nice lookin sausage Dawn!

Gonna be smokin a ham an some sausage in "Used ta be Cool" next weekend. It ain't quite finished but will be runnable, got orders ta fill.

Those er gonna be a real soon upcomin project.

Nice job linkin em to!PDT_Armataz_01_37.gif
post #19 of 31
Thread Starter 
Kielbasa got 4 PDT_Armataz_01_34.gif. Personally, I think next time I'm going to add more seasonings.



Yes, it looks a little pink inside even though they were cooked to 180 by the time they were browned. The remaining kielbasa will be hot smoked tomorrow.
post #20 of 31
Make that 5 PDT_Armataz_01_34.gif!
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