Featured Polish Style Lisiecka Sausage

[SmokinEdge]

About 4 hours smoke.
135F IT

After poach finish and bloom.

The cut shot after cooled.

 

[indaswamp]

Beautiful!

 

[cptnding]

Looks amazing! Did you go with beef or pork for the fine grind meat?

 

[BrianGSDTexoma]

Those look pretty awesome Eric.

 

[HushyQ]

Man, that looks AMAZING!!!!
DZIEKUJE @SmokinEdge

 

[Winterrider]

Nicely done, look like some beauties !

 

[Pyrotech]

I must resist the urge to start making sausage.. but this is making it hard. that looks good.

At one time I was looking it to making a temperature and humidity controlled curing chamber and a Kool bot for a DIY walk in. I started doing a lot of home cured Bacon and corned beef at one time, and wanted to try a few other cured meat styles

I have to many hobbies now, an not enough room for everything. I will go down the rabbit hole and go all in. and to give an example, non BBQ Related. I wanted a CNC plasma cutter, so instead of buying one I designed an built my own. spent the last 5 years working on it, off an on. it is working and making cuts but its still not 100% finished. Not even sure what I am going to use it for, it is a not a small machine at 60"x 60" I think it was more fun building it then an actually using it so far.

 

[FrMitch]

I must resist the urge to start making sausage.. but this is making it hard. that looks good.

At one time I was looking it to making a temperature and humidity controlled curing chamber and a Kool bot for a DIY walk in. I started doing a lot of home cured Bacon and corned beef at one time, and wanted to try a few other cured meat styles

I have to many hobbies now, an not enough room for everything. I will go down the rabbit hole and go all in. and to give an example, non BBQ Related. I wanted a CNC plasma cutter, so instead of buying one I designed an built my own. spent the last 5 years working on it, off an on. it is working and making cuts but its still not 100% finished. Not even sure what I am going to use it for, it is a not a small machine at 60"x 60" I think it was more fun building it then an actually using it so far.

I can relate, to many things fascinate me and I have a tendency to shelf some things to take on another "interest."

 

[JLinza]

That looks great, Eric. Nice work

 

[SmokinEdge]

These lost right at 18% weight during the whole process. Humidity has been very low (single digits a couple days) makes it hard to finish sausages right, as you see the wrinkles on the finished product, is what it is for presentation but makes it almost semi dried and very delicious.

Here is a link that has the recipe and a different approach to making the cubed meat, it works fine too.

https://www.smokingmeatforums.com/threads/kielbasa-lisiecka.312369/


We ate some last night with some cabbage, onion, yellow squash sautéed in butter then seasoned with a little chicken bouillon and a splash of water. Was very delicious.

 

[Gonna Smoke]

That looks awesome, Eric...put it on the list...

 

[Winterrider]

Dang that looks good

 

[DougE]

Awesome sausages as usual, Eric. Congrats on a well deserved ride on the spinner!

 

[SmokinEdge]

Beautiful!

Thank you. This technique makes killer andouille

Looks amazing! Did you go with beef or pork for the fine grind meat?

Thank you. I went pork but beef can be a good choice here, it has the ability to retain more moisture.

Those look pretty awesome Eric.

Thank you Brian.

Man, that looks AMAZING!!!!
DZIEKUJE @SmokinEdge

Much appreciated, thank you

 

[SmokinEdge]

Nicely done, look like some beauties !

Thank you.

I must resist the urge to start making sausage.. but this is making it hard. that looks good.

At one time I was looking it to making a temperature and humidity controlled curing chamber and a Kool bot for a DIY walk in. I started doing a lot of home cured Bacon and corned beef at one time, and wanted to try a few other cured meat styles

I have to many hobbies now, an not enough room for everything. I will go down the rabbit hole and go all in. and to give an example, non BBQ Related. I wanted a CNC plasma cutter, so instead of buying one I designed an built my own. spent the last 5 years working on it, off an on. it is working and making cuts but its still not 100% finished. Not even sure what I am going to use it for, it is a not a small machine at 60"x 60" I think it was more fun building it then an actually using it so far.

Thank you. Nice thing about a sausage hobby is you can eat your mistakes and really enjoy and even share your successes.

That looks great, Eric. Nice work

Thank you John

That looks awesome, Eric...put it on the list...

Thank you Charles. You will really enjoy these.

Dang that looks good

Thanks

Awesome sausages as usual, Eric. Congrats on a well deserved ride on the spinner!

Thank you Doug.

 

[SmokinEdge]

This technique makes very good andouille also. I use variations on this grind style in a lot of my different sausage. Where I may grind the majority through 3/8 or 1/4” plate then a small fatty portion through 1/8”, and some where I do 3 different grind size but always finish some in 1/8” plate. The result is very visible on a cut shot and the bite/chew is more meaty. The small grind fills all of the voids around larger grinds and is a good place to use beef if you want. The larger grind or cuttings should always be class III meat from loin or hams. This give’s beautiful contrast on the cut and is “show meat”.
It’s amazing how playing with and mixing grind size can change a sausage. The finer the grind the more pronounced the spices are, the more course the less pronounced but mixing them is upping a notch in artisan sausage.

 

[realdocBBQ]

That's freaking ridiculous.

In a good way, I should add. Man I want to do more sausage...

 

[indaswamp]

Thank you. This technique makes killer andouille

Yes it does...and I use it much like you do.

 

[indaswamp]

...but mixing them is upping a notch in artisan sausage.

It is even more pronounced when making salami. Since most of the moisture is in the lean meat, it will shrink the most compared to fat, so when you grind the meat 40% or more larger size than the fat, the final particle size will be about the same. You can manipulate this in any way you want once you start playing around with it.

 

[crazymoon]

SE, Very good looking sausage !!!!!!