Fresh Kielbasa

[pi guy]

It's been a few years since we last made my wife's family fresh kielbasa recipe. It's a springtime/Easter tradition and I thought I'd share the process. The results will be in on Easter Sunday, but the initial piece we had leftover and didn't put in casing that we fried up was great!

Started with 2 pork butts cut up, about 11 pounds, and added 1 pound of ground round. Added seasonings:
8 tsp pepper
8 tbsp kosher salt
4 cloves garlic, fresh, minced
4 tsp marjoram

Mixed seasonings and meat, refrigerated for 2 days (only supposed to go one day, but it is what it is).

Ended up with about 12.5 lbs of fresh sausage. Thanks for looking!

 

[Coreymacc]

Looks good. I noticed your use of only one pound of beef, do you find that smaller amount makes a big difference in the finished product, or was it strickly for more volume?

Corey

 

[SmokyMose]

Nice! I like the simple recipe.

 

[smokerjim]

Looks good

 

[jcam222]

Looks phenomenal! Looking forward to seeing some cooked

 

[pi guy]

Looks good. I noticed your use of only one pound of beef, do you find that smaller amount makes a big difference in the finished product, or was it strickly for more volume?

Corey

Thanks. Honestly, I have no idea, it's an old family recipe (my father in law is Polish) and it came from way back. It gives it a meatier taste than other non-smoked kielbasas I've had, but this is the only recipe we've ever used.

 

[pi guy]

Nice! I like the simple recipe.

Looks good

Looks phenomenal! Looking forward to seeing some cooked

Thank you, I'll post an update after Sunday!

 

[chopsaw]

I like it fresh better myself . Looks and sounds great .

 

[zwiller]

Looks great but point deducted for no beer in the pics

On the beef addition... Yes beef makes it meatier. Here in the CLE area there is a LARGE eastern european population. I've had LOTS of polish sausage from the area and it's fantastic. VERY meaty. Bet it's 50/50 pork/beef or close to it. The stuff eats like a burger practically. I think it's the main reason the Polish Boy is so popular here.

 

[Fueling Around]

I like the recipe. Great post.

Looks great but point deducted for no beer in the pics
...

Points added for a great job with the KA grinder and stuff funnels.

 

[pi guy]

Looks great but point deducted for no beer in the pics

On the beef addition... Yes beef makes it meatier. Here in the CLE area there is a LARGE eastern european population. I've had LOTS of polish sausage from the area and it's fantastic. VERY meaty. Bet it's 50/50 pork/beef or close to it. The stuff eats like a burger practically. I think it's the main reason the Polish Boy is so popular here.

Yeah the guy taking the photos, whoever he was, was deifnitely wrong not to include any tasty malted beverages in the pics!

Sounds like I need to check out the Polish Boy next time in CLE!

 

[BrianGSDTexoma]

Nice job. Sausage looks good.

 

[DRKsmoking]

Looks and sounds good, Nice job and thanks for the family recipe.

Sitting in the back seats waiting for Sundays finish,

Thanks

David

 

[chopsaw]

Sitting in the back seat

How's the leg room ?

 

[DRKsmoking]

How's the leg room ?

Not as bad as I thought, Thought there would be more folks here waiting for after Sundays results. lol

David

 

[bill ace 350]

That sausage looks great!

 

[pi guy]

Had a big family buffet on Sunday and the sausage was a hit. Very tasty! I did NOT get pics unfortunately. But we ended up just boiling the sausage and cut into smaller 3-4" pieces and let everyone put whatever they wanted on it. Most just liked it plain.
Still have a ton in the freezer uncooked, so next will be to grill them up. I will post pics then for sure.
We also make a killer kielbasa soup and I hope to do a batch of that soon as well!
Thanks everyone for the encouragement here!

 

[pi guy]

Nice job. Sausage looks good.

Thank you!

That sausage looks great!

Thanks, appreciate it!