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Kielbasa Sausage Attempt: Success!!!

post #1 of 21
Thread Starter 
So I wanted to try my hand at some homemade Kielbasa so I asked my Mom for some help and and got so quick advice from some of the guys on here and my first attempt was a success.

We made 10 pounds of fresh sausage and it was awesome!!!

Here are a few snapshots...sorry I didn't get more buy my hands were covered with pork most of the time.

Thanks for checking it out.
post #2 of 21
Looks like a success, just make sure to snap a few pics when you cook them.
post #3 of 21
Sure looks like some good eatin"! If you don't mind sharing your recipe, I'd love to have it.
post #4 of 21
You've got yourself 10 pounds of fine eatin' right there! Sometimes I make it in bulk for pasta sauce or making gravy for my biscuits.tongue.gif
post #5 of 21
Yes Kielbasa! One of my favorites. Yum!

post #6 of 21
Nice Job, Looks Great...PDT_Armataz_01_37.gif
post #7 of 21
Very tasty looking links you got there. Great work!
post #8 of 21
Looks awesome. Is that marjorum I see in there?
post #9 of 21
With my new found love of sausage making too. I know just what you mean it is a job that one can do but two people make it much easier to. Theres is know real place to start thaking the Qview either so you have to deal with it. I started placing the sausage in every stage in the freezer to help out with the grinding and stuffing. Yours looks really good and what kind of casing are you using cause they don't look like the ones I am curely using. I have natural pig casings about 32mm. But they came in a package box that I got from gander to.
post #10 of 21
Now that's some good lookin sausage!!!! PDT_Armataz_01_37.gif
post #11 of 21
Is that fresh Kielbasa that you're going to bake in the oven or fry, or is it for smoking in your smoker? If it's for smoking, did you add cure to it to prevent botulism from forming?
post #12 of 21
Looks great Blue! Would you care to divulge the family recipe? thanks for the Q-view
post #13 of 21
wow keep us updated please looks great so far.
post #14 of 21
Thread Starter 
Thanks all for the kind replies.

Yes that is marjorum..and it smells and tastes delicious.

This is fresh and most of it is going to be used in kapusta for Christmas dinner. I do plan on smoking some but at a safe 250 degrees for immediate consumption.

I will most definetly post the recipe later today with the measurements. I am at work right now and I don't have the exacts. All I can remember is that it's 10 pound pork butt, 2 heads of crushed galic, marjorum, kosher salt and ice cold water.
post #15 of 21

Kielbassa recipe

Not to hijack the thread, but here is a keilbassa recipe I use with marjoram...

10lb. boneless pork shoulder
3 tablespoons Kosher salt
5 large cloves garlic, (put through Zyless garlic press)
1 tablespoon sugar
1 tablespoon sweet paprika, (for color)
1 teaspoon fresh ground allspice
2 teaspoons freshly cracked black pepper
1 teaspoon freshly chopped marjoram
2-3 cups ice water
4-6 yards natural pork casings

Since I have a good boning knife from when I was in the food biz, it didn't take long to debone the pork shoulders, (you need to remove all the blood vessels, sinews, connective tissues, silver skin and blood clots).

While deboning the shoulders, I had the grinder parts in the freezer to chill, (cold meat and cold grinder makes for good sausage... warm meat and warm grinder makes mooshy meat and invites bacteria).

With the large-hole plate in the grinder it only took minutes to convert the pork chunks into coarsely-ground pork. Mixed in the spices and the liquid, (since I was making kielbasa, I used ice-water) and put into the freezer to chill along with the cleaned grinder parts.

While the stuff was chilling, I rinsed and prepared the natural pig casings. Put the stuffer together and wet the stuffing tube and mounted the first 4 yards of casing on the stuffing tube. 30 minutes later I had stuffed 10-12 lb of home made kielbasa

Bulk kielbassa before stuffing
post #16 of 21
Looks great!!!

Kapusta with fresh kielbasa in it huh. I make my own saurkraut as well. The way I make it is some saurkraut, some fresh cabbage and some cream of chicken soup all mixed together to make the fresh cabbage soft. Is this what kapusta is? I'm german and polish and I think kapusta is what I'm making.

post #17 of 21
'Kapusta' is the Polish word for 'cabbage'. The closest thing I can think of that you're talking about is called bigos.

Great looking sausage there. What kind did you make?
post #18 of 21
Thread Starter 
Recipes for kapusta vary. We use sauerkraut (made from cabbage, hence the kapusta) and either smoked or fresh kielbasa. For Christmas this year, we did fresh.
post #19 of 21

My Russian aunt makes kapusta with tomatoes, cabbage and italian sausage or kielbasa. Don't know what the broth base is though. It's really good though.

post #20 of 21

Looks great!!



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