Kielbasa Lisiecka

[SmokinEdge]

I don't recall mom ever making her own, but either way, sour stuff isn't my thing. During canning season, I make dill pickles for my wife. I will not eat them. I do some bread and butter pickles for me since the sweet kind of balances out the sour.

Homemade is not at all the same as store bought. It is slightly tart, not really Sour at all. Tangy And crispy crunchy goodness. We will talk about it.

 

[DougE]

Homemade is not at all the same as store bought. It is slightly tart, not really Sour at all. Tangy And crispy crunchy goodness. We will talk about it.

Ok. I will say that I like red cabbage, it's pickled, but is more sweet and sour.

 

[SmokinEdge]

Ok. I will say that I like red cabbage, it's pickled, but is more sweet and sour.

Yup, that’s more how it comes out. We will talk.

 

[checkdude]

Looks great from here. Made krakowska before and really enjoyed it. This looks similar. Simple. I like!

 

[HushyQ]

Oh man, I am drooling. As an old Pole who grew up on polish and slovenian sausage I can't wait to go down the Kielbasa trail. This may be the first one I try. Definitely with sauerkraut. Thanks SmokinEdge!!!!

 

[Culinary Otter]

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Hot damn that looks good. I def need to try making this.

Texture looks amazing, impressed you got that off the Yoder.

May I ask the % or g/weight of the STTP? Something I've never used - assuming for texture /moisture retention?

 

[SmokinEdge]

Hot damn that looks good. I def need to try making this.

Texture looks amazing, impressed you got that off the Yoder.

May I ask the % or g/weight of the STTP? Something I've never used - assuming for texture /moisture retention?

Moisture retention. Phosphate is applied at .4-.5% to meat weight.