Fat Kielbasa

[SmokyMose]

Good evening!
I haven't posted a "cook" for a while so I thought I'd do a sausage thing.
Last month I ordered casings from Syracuse Casing who I've been using for years.
I ordered 32mm to 34mm and they sent me this:

OK, what's a mm or two. 100yds was only $34. Free shipping!!
It was time for Kielbasa. I used my regular recipe (lower sodium) and tried some Liquid Smoke in the mix.
I haven't actually measured the links, but these things are huge.

I let them dry on a rack for a couple of hours (which is why I use a cure even for fresh sausage) and moved to the fridge for the night. Too wet to cook tonight.

I'll update the post tomorrow after I cook a couple, probably with fried potatoes.
I guess my main issue is that I didn't get what I ordered. I don't mind fat sausages but I like a smaller one on a bun.
I may check Walton's for some smaller ones....
See you tomorrow!

Dan

 

[DougE]

Must be Kielbasa day, and those look awesome. I just got these stuffed a little bit ago. They have a date with some smoke tomorrow.

 

[tbern]

Wow, both offerings are looking good! Will follow along tomorrow to see how they turn out!

 

[DougE]

Wow, both offerings are looking good! Will follow along tomorrow to see how they turn out!

Well, if smell is any indication, these sausages smell awesome.

 

[chopsaw]

Fantastic Dan . I'm with you on the size . Get you some sub rolls . Cook the sausage as you would , then rip them down the middle of the length and put both halves on the roll .

I use a cure even for fresh sausage

I do the same . Adds to it in my opinion . Makes a great grilled sausage .
Nice work bud .

 

[Dave in AZ]

@smokeymose great looking sausages.
Here is a recent casing price comparison I did last week. I ended up ordering from ButchersPantry, they showed up in 2 days from MN to Phoenix, all good sized and very nice tubed. Bit cheaper than Syracuse even with free shipping accounted.

Casing prices, standardized for comparison

I made a big order of casings yesterday. While shopping, it became evident some prices were over 2x other shops. Different places had better deals on natural vs. Collagen. I have been buying LEM because I can get it in 1 day from Amazon. Anyway, here are some prices of 6 different places. I...

www.smokingmeatforums.com

 

[DRKsmoking]

Dan , just beautiful , following .
This has been on my list and one of the reasons I joined. Just can't seem to make the leap yet.
Just received my book of the Marianski brothers. Big read , just started.

David

 

[SmokyMose]

Well, if smell is any indication, these sausages smell awesome.

Yeah, I opened the fridge door this morning and got a whiff of goodness.
Can't wait to try them.

 

[boykjo]

They shouldnt have sent you those. $34 and its not what you wanted. Could have been a mistake. Maybe they were out of stock and just wanted to make the sale. Now your not completley happy with the outcome even if it is a minor issue... IMO They need to make it right. Maybe i'm just cranky this morning........


My 2 cents

 

[SmokyMose]

Fantastic Dan . I'm with you on the size . Get you some sub rolls . Cook the sausage as you would , then rip them down the middle of the length and put both halves on the roll .

I do the same . Adds to it in my opinion . Makes a great grilled sausage .
Nice work bud .

Thanks, Rich!
The Mrs. likes it cut up and fried with sliced potatoes. I like them grilled.
I'll probably do both. It's going to be a perfect day to cook outside.
I think the cure adds something, too, and I can figure it in the salt % and feel comfortable letting it hang for 2 or 3 hours.

 

[SmokyMose]

Could have been a mistake

Yeah, I keep thinking about somebody getting my 32/34mm. I still like the quality and at today's prices $34 isn't worth making a stink. I'll use them.

 

[SmokyMose]

Dan , just beautiful , following .
This has been on my list and one of the reasons I joined. Just can't seem to make the leap yet.
Just received my book of the Marianski brothers. Big read , just started.

David

Thanks, David!
Which book did you get? There are several shown on the website.

 

[DRKsmoking]

Thanks, David!
Which book did you get? There are several shown on the website.

Yes there are.
I picked up " Home Production of Quality Meats and Sausages "
As I have seen it recommended by a few folks on here.

David

 

[BrianGSDTexoma]

Great start Dan. I'm in for the ride.

 

[halleoneagain]

Good evening!
I haven't posted a "cook" for a while so I thought I'd do a sausage thing.
Last month I ordered casings from Syracuse Casing who I've been using for years.
I ordered 32mm to 34mm and they sent me this:
View attachment 646547
OK, what's a mm or two. 100yds was only $34. Free shipping!!
It was time for Kielbasa. I used my regular recipe (lower sodium) and tried some Liquid Smoke in the mix.
I haven't actually measured the links, but these things are huge.
View attachment 646548 View attachment 646549
I let them dry on a rack for a couple of hours (which is why I use a cure even for fresh sausage) and moved to the fridge for the night. Too wet to cook tonight.
View attachment 646553 View attachment 646554
I'll update the post tomorrow after I cook a couple, probably with fried potatoes.
I guess my main issue is that I didn't get what I ordered. I don't mind fat sausages but I like a smaller one on a bun.
I may check Walton's for some smaller ones....
See you tomorrow!

Dan

Beautiful sausages...I'm looking at your rack, is it possibly a clothes drying rack repurposed?

 

[SmokyMose]

Beautiful sausages...I'm looking at your rack, is it possibly a clothes drying rack repurposed?

That's exactly what it is. I can't remember whether I got it at Target or Meijer.
The one I used for about 5 years was bigger and made of wood and one day just fell apart.
This one is less than half the size, folds up smaller and is made of metal and much easier to clean.
Thank you for the compliment!

 

[Brokenhandle]

Well I was gonna tell you to get a fat piece of bread but @chopsaw has you covered there! Loved the title by the way! Looks delicious, anyway you cook them.

Ryan

 

[chopsaw]

 

[indaswamp]

Awesome thread! Though you got the wrong casings you ordered, looks like it all worked out. I was under the impression authentic Kielbasa was stuffed in larger casings anyhow.... Sausages look great Dan! You are getting good at this now and it shows!

 

[SmokyMose]

OK, It's a done deal.
Went with the KUDU because of the giant CI pan.
I cooked one link just for me and did a pan of taters, onions and cut up sausage for the Mrs. (and me).


I thought the taters looked burnt but they weren't. (She wanted them "crispy")
The sausages seemed to shrink up a bit while cooking and a link fit perfectly in a sausage bun with Swiss Cheese and mustard.
I tried a tsp of liquid smoke in the mix and didn't notice it. Next time I'll bump it up but the rest of the recipe will stand.
Thanks to everyone for comments and likes!
Stuff On!
Dan