- Aug 3, 2020
- 46
- 71
Hi to all and hopefully everyone is enjoying this “odd” Thanksgiving.
I have a question regarding Kielbasa. I am new to sausage making and have only made a few lbs of breakfast sausage and, as of today, some kielbasa .
When I was a kid, my Grandmother used to make FRESH kielbasa. Not quite sure how she made it as being 5-10 years old I was only interested in Wonderful World of Disney on TV.
Anyway, I remember how grey the sausage was but it had a unique and delicious flavor. Again, not sure of her recipe but my question is this...
To keep that grey color, the sausage had to be boiled. In learning to make kielbasa, I have watched videos where many steam the meat. I’m all for steaming, especially vegetables but will there be a difference steaming kielbasa since there is a casing. With many items, boiling “boils” away flavor BUT will it with kielbasa since it is encased? Will the water penetrate the casing?
I have a question regarding Kielbasa. I am new to sausage making and have only made a few lbs of breakfast sausage and, as of today, some kielbasa .
When I was a kid, my Grandmother used to make FRESH kielbasa. Not quite sure how she made it as being 5-10 years old I was only interested in Wonderful World of Disney on TV.
Anyway, I remember how grey the sausage was but it had a unique and delicious flavor. Again, not sure of her recipe but my question is this...
To keep that grey color, the sausage had to be boiled. In learning to make kielbasa, I have watched videos where many steam the meat. I’m all for steaming, especially vegetables but will there be a difference steaming kielbasa since there is a casing. With many items, boiling “boils” away flavor BUT will it with kielbasa since it is encased? Will the water penetrate the casing?