I thought I'd try something different. I made a 2-gallon batch of homemade sauerkraut about a month ago and 30 days later, it's ready to eat. Good stuff! It goes great with all kinds of sausage. But I wanted to make sausage with it...
I cam across this recipe for 'Krautwurst' on Len Poli's site and thought it sounded quite good.
So here goes...
To about 4 pounds of ground pork, I add these ingredients:
I had ten pounds of pork shoulder, so I ground up the whole thing. Medium blade...
To the 4-pounds of pork, I ground in the frozen bacon (blurry action shot).....
Next comes the sauerkraut...
To this, I added all the spices—all were finely-ground except for the caraway & mustard seeds. This all got nicely mixed and I then put it in the fridge until I was ready to stuff. No Cure as these are 'fresh' sausages; no smoke.
With the other six pounds of ground pork, I made a traditional Polish kielbasa.
Using 38-40mm natural casings, I made two long ropes that barely fit my smoker & poacher. These are headed from my smoker...
I used my little 5-pound grizzly stuffer for all; Not as fat as the Kirby, but it still does the job nicely.
The krautwurst all stuffed into 5-7" links...
These will go on a rack and rest overnight...
Take a peek at the kielbasa. After about 2 hours in, its getting some good color. using oak pellets on this smoke...
After two more hours, it was time to pull the kielbasa and plunge them into the poacher...
At 165° it shouldn't take long for the kielbasa to hit the 152° mark. They started the bath with an IT of 135°
20 minutes later, I pulled the kielbasa & plunged them into an ice bath. Bloom time now...
We decided to go ahead & have the krautwurst for dinner tonight. Sauteed gently in olive oil in butter...
Put together a nice cheesy potato casserole to accompany the wurst...
First impressions of the krautwurst: a very juicy, flavorful sausage! Caraway a dominant flavor, but onion and garlic are there too! The kraut adds a nice, unexpected crunch. Nice texture, too. My wife says its 'like eating a reuben sandwich without the rye bread." Swiss cheese would go good with it. If you enjoy sauerkraut and want to try something out of the ordinary, you should try these! Dark beer with it a real plus!
Kevin
I cam across this recipe for 'Krautwurst' on Len Poli's site and thought it sounded quite good.
So here goes...
To about 4 pounds of ground pork, I add these ingredients:
I had ten pounds of pork shoulder, so I ground up the whole thing. Medium blade...
To the 4-pounds of pork, I ground in the frozen bacon (blurry action shot).....
Next comes the sauerkraut...
To this, I added all the spices—all were finely-ground except for the caraway & mustard seeds. This all got nicely mixed and I then put it in the fridge until I was ready to stuff. No Cure as these are 'fresh' sausages; no smoke.
With the other six pounds of ground pork, I made a traditional Polish kielbasa.
Using 38-40mm natural casings, I made two long ropes that barely fit my smoker & poacher. These are headed from my smoker...
I used my little 5-pound grizzly stuffer for all; Not as fat as the Kirby, but it still does the job nicely.
The krautwurst all stuffed into 5-7" links...
These will go on a rack and rest overnight...
Take a peek at the kielbasa. After about 2 hours in, its getting some good color. using oak pellets on this smoke...
After two more hours, it was time to pull the kielbasa and plunge them into the poacher...
At 165° it shouldn't take long for the kielbasa to hit the 152° mark. They started the bath with an IT of 135°
20 minutes later, I pulled the kielbasa & plunged them into an ice bath. Bloom time now...
We decided to go ahead & have the krautwurst for dinner tonight. Sauteed gently in olive oil in butter...
Put together a nice cheesy potato casserole to accompany the wurst...
First impressions of the krautwurst: a very juicy, flavorful sausage! Caraway a dominant flavor, but onion and garlic are there too! The kraut adds a nice, unexpected crunch. Nice texture, too. My wife says its 'like eating a reuben sandwich without the rye bread." Swiss cheese would go good with it. If you enjoy sauerkraut and want to try something out of the ordinary, you should try these! Dark beer with it a real plus!
Kevin
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