First try at Sausage -Polish white sausage

Discussion in 'Sausage' started by atcnick, Jan 14, 2010.

  1. atcnick

    atcnick Smoking Fanatic

     
  2. atcnick

    atcnick Smoking Fanatic

    Ok, I think I messed that up.

    This is my first try at sausage making. I made Polish white sausage (kielbasa biala surowa).

    It turned out great. The first hank (I think that's what its called) came out a little uneven as you can see in the pictures. The second one came out just right I think. I bought two pork butts, but I only made about 4 lbs of sausage. Im curing the rest of the meat right now for smoked polish sausage.



     
  3. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    That looks good my friend! can I get an order in for my superbowl party!!!
     
  4. atcnick

    atcnick Smoking Fanatic

    You got it! But for as much work as this is and all the clean up...Im gonna have to charge about 50 bucks a pound! [​IMG]
     
  5. werdwolf

    werdwolf Master of the Pit OTBS Member

    Nicely done! Especially for first round.

    How'd they taste?
     
  6. pandemonium

    pandemonium Master of the Pit

    Nice job looks good, is that the normal way to cook white sausage? i have never seen it boiled before? kinda like hot dogs
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    The Sausage Looks Great, Nice Job...[​IMG]

    I corrected your links so that people didn't have to leave the site on each image to view them....

    How to post Qview to Forum:

    When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

    Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

    Large ones that us old people with bad eyes can see.



    For Step By Step Instructions On Posting Qview Check Out This Tutorial

    http://www.smokingmeatforums.com/for...ad.php?t=82034
     
  8. pandemonium

    pandemonium Master of the Pit

    lol 50 bucks a lb i know what you mean i have only made 2 batches and it did seem easier the second time, maybe because i was more confident? but i do see a stuffer in my future for sure, that was the hardest part, grinding was not bad.
     
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man that White sausage looks good to me!!!!!!! Can I be on your mailing list??????
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Your new sausage sure looks good to me. So I bet your ready to grind up just about anything you can find to grind now aren't you.???Yea I know I'm right in the middle of grind everything I can also.
     
  11. morkdach

    morkdach Master of the Pit OTBS Member

    wow looks pretty tastey [​IMG]
     
  12. atcnick

    atcnick Smoking Fanatic

    Thanks for the compliments guys. I'll be making another batch of sauasge today and this one will be smoked in my super sophisticated high-tech cardboard smoker. Pics will be posted, correctly this time ;)
     
  13. brohnson

    brohnson Smoking Fanatic

    YUMMY!
     
  14. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Looks good. I did my first sausage yesterday too - and am making pland to do more... like I need another obsession.
     
  15. atcnick

    atcnick Smoking Fanatic

    LOL, that's what my wife says to me!!

    Now I know why some of these guys make huge batches, 30lbs+. Lots of work and LOTS of cleanup.
     
  16. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks great.
     
  17. marcinct

    marcinct Newbie

    hi

    nice sausage but i give you orginal recipe from my country - Poland


    Kielbasa biala surowa

    pork class 1 (lean meat from ham , scholder ) - 1kg (2lbs plus a bit)

    pork class 2 ( meat with some fat (30% fat ) from buuts , ham )- 3,5 kg

    beef (stew its ok) - 0,5 kg


    Spices

    salt - 18grams per 1kg
    ground peper - 1,5 - 2 grams per 1 kg
    garlic powder - 1-2 grams per 1 kg (if liked garlic can put 2-2,5 g per 1kg)
    Marjoram -1gram per 1 kg

    Grinding

    pork class 1 - plate 1/2 inch
    pork class2- plate 3/8 inch
    beef - plate 3/16 - grind 2 or 3 times (glue for sausage )


    Mixing

    Mix very well ground beef with 3/4 cup ice water , after put rest ground meat and spices - mix nice

    Stuff in hog casing

    Put sausage in hot water (168 f ) for a 25 -40 min ( for temp inside sausage 165f)


    Smacznego (means- bon apetit)
     
  18. atcnick

    atcnick Smoking Fanatic

    Marcin,

    Dziendobry. Moje rodzice som zPolski. Ja uzywalem ten sam przepis. Znalazlem na www.wedlinydomowe.pl
     
  19. marcinct

    marcinct Newbie

    nice

    to fajnie jest nas troche co robimy polskie wyroby

    pozdrawiam
     
  20. atcnick

    atcnick Smoking Fanatic

    I dont write in Polish too well so I think I'll stick with English..haha. Yea, I enjoy making Polish food. I'm trying to learn to cook all the foods I remember from my child hood. Have you been to www.wedlinydomowe.pl? It's a great site. The guy who runs it is fixing to put in an English section on the forum.
     

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