Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage

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KBFlyer

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Mar 7, 2018
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Ontario Canada
Time to make more Kielbasa. Decided on combining two recipes to make one.
Class I pork: lean meat ,800g
ClassII pork: , 100g
Class III pork: , 100g
I never fuss to much about the different classes of meat. With todays prices I buy whats on sale. The end user will never know the difference. And if they do they don't get anymore free stuff. LOL

Recipe for 1000 grams:

Ingredients:
Salt) 18.0g
Cure #1) 2.5g
Sugar) 2.0g
Black pepper) 2.0g
Fresh garlic) 2.5g
Nutmeg) 0.6g
Iced water) 40ml
Hot Hungarian smoked paprika, 1.5g
Coriander, 1g
Marjoram, 2g

Natural or synthetic casings 40-50mm

Instructions:
1) cube meat keeping all three classes separate, divide the salt and cure among them and mix. Dry cure for 24-48hrs in refrigerator.
2) Grind class I meat through kidney plate (or cube by hand roughly 3/4”) needs to be just small enough to fit through large stuffing tube. Grind class II meat through 3/8 plate.
3) Grind class III meat through 1/8” plate then emulsify (or bring twice through 1/8”)
4) Combine all the meats seasoning and iced water, mix until tacky. Stuff into casings tightly and make rings.
5) Dry the rings for 2-3 hours.
6) Preheat smoker to 130*, load sausage and dry another 30-40 minutes. Then increase temp to 140* and apply heavy smoke for 90 minutes. Then increase temp to 170* and finish IT to 150*.

My cubed up meat that was cured with my bacon cure. Been in the fridge for a day all vac sealed. Going for 2-3 days depending on whats happening around the house.
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Class 2 and class 3 all ground up:
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Adding the spices and water:
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Off to the fridge for a few days before stuffing in large hog casings:

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See ya in a few days for the smoking part of the recipe.
 
Started stuffing around 8AM this morning. Was all done by 10AM. Let them hang to dry until the smoker got to temp (120F to start)
Still pretty darn cold out with temps 0°F FEELS LIKE -13°F
Was going to gets this going yesterday but I came done with a some kind of bug. Laid me up all day.
So feeling better today I decided to get this done today.
Going to be a long smoke day as the smoker is having a hard time recovering from the cold temps.
Will get better after the meat starts to warm up.
Ended up with 7 nice sized rings.
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Last edited:
Going to be a long smoke day as the smoker is having a hard time recovering from the cold temps.
When I make this or most any other smoked sausage recipe I now poach or SV finish. If you are fighting the cold then I would smoke between 120-140ish whatever is easy to maintain, smoke until you have your desired color, 3-5 hours or so, then have a pot of water heated to between 150 and 170* and slip your sausage into that and monitor the water temp, keep the water between 151 and 170* should take about 30 minutes or so to reach an internal temp between 151 and 154* then into a cold water bath, doesn’t have to be iced) for 30-45 minutes to cool and stop the cooking process, then hang to dry and bloom for 1-2 hours.

Finishing this way will take a lot of the stress off from managing a smoker in cold weather and will give you a very nice bite through snappy casing.
 
When I make this or most any other smoked sausage recipe I now poach or SV finish. If you are fighting the cold then I would smoke between 120-140ish whatever is easy to maintain, smoke until you have your desired color, 3-5 hours or so, then have a pot of water heated to between 150 and 170* and slip your sausage into that and monitor the water temp, keep the water between 151 and 170* should take about 30 minutes or so to reach an internal temp between 151 and 154* then into a cold water bath, doesn’t have to be iced) for 30-45 minutes to cool and stop the cooking process, then hang to dry and bloom for 1-2 hours.

Finishing this way will take a lot of the stress off from managing a smoker in cold weather and will give you a very nice bite through snappy casing.
Yes Sir I do have that option and have done it many times. Not anything planned today and the sun is out so I will let them ride for a while in the smoker. Actually its been a while since I finished sausage in the smoker. Reason I bought a actual sous vide machine LOL

Son bought a case of Red Strip to help us think we are in Jamaca :emoji_laughing:
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Reactions: SmokinEdge
KBF, Good looking sausage, I hope you are out there tending your smoker in your shorts and a Red stripe to really get that Jamaican feel ! :)
 
  • Haha
Reactions: KBFlyer
Comimg along nicely! Are you using pellets of duct in the tube?
I am a Hickory pellet guy for everything I smoke. Fish, sausage and pulled pork but the local store I go to ran out and all they had was this. Other then burning great I like it. Kind of a all around pellet if you ask me.
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