Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage

[KBFlyer]

Naw, don’t be a tease.

Okey Okey

Here ya go

And my favorite way of eating it is heated up a tad. Great with your morning eggs.

 

[indaswamp]

Great cut shot...really good looking sausage.

 

[KBFlyer]

Great cut shot...really good looking sausage.

Thank you. I only sampled a few pieces but man they are very good.

 

[millerbuilds]

Okey Okey

Here ya go
View attachment 686295View attachment 686296View attachment 686297

And my favorite way of eating it is heated up a tad. Great with your morning eggs.

Perfection! Great Job!

- Jason

 

[KBFlyer]

All Vac Sealed and off to the freezer for some.

 

[slavikborisov]

Okey Okey

Here ya go
View attachment 686295View attachment 686296View attachment 686297

And my favorite way of eating it is heated up a tad. Great with your morning eggs.

Looks awesome!!

 

[KBFlyer]

Main recipes can be found here:

Lisiecka

Lisiecka is a Polish smoked sausage

www.meatsandsausages.com

Kielbasa Czosnkowa - Garlic Sausage - Homemade Sausage Making

and here

Kielbasa Lisiecka

This is a very lean sausage, 15% or less fat. It is along the same line as Krakowska, just in smaller casing Being stuffed in 40mm beef middles or synthetic casings. This sausage has a Protection Geographical Indication from the E.U this sausage was served to Prince Charles and Camilla when they...

www.smokingmeatforums.com

and here:

Stefans kielbasa - Page 5 - Homemade Sausage Making

 

[I-am-Chorizo]

1) cube meat keeping all three classes separate, divide the salt and cure among them and mix. Dry cure for 24-48hrs in refrigerator.

Hello guys and OP

I've Read this post with great attention and I have Three very specific questions. I'd appreciate your input very much.

1. Is There a difference if I cure them for 24-48 hrs before stuffing (as You did) or I stuff and let them hang to cure 24-48 hrs?
2. Some Kielbasa recipes I've seen call for a part of beef in the mix while others (like this one here) uses only pork. What do I get in both cases?
3. I wasn't able to get marjorarm...can I use Orégano instead or without marjorarm the thing is definitely ruined?

Your advice is badly needed since I can barely restraint myself for starting this quest in this very morning. Cuts are all ready in the fridge...

 

[KBFlyer]

You got all the right answers in your other post.
Now go make some Kielbasa

 

[I-am-Chorizo]

You got all the right answers in your other post.
Now go make some Kielbasa

Lol...what do You think I've been doing the whole Day? That's right...Kielbasa! Right now they are hanging in a dedicated fridge at 16C°...can't wait for the smoking and the cut shot to see wether I did a good job or ruined 2kg of meat