Smoked Kiełbasa - Grilled

[PolishDeli]

Made 5 pounds of zwyczajna kiełbasa (regular sausage) this weekend.
Used a boston butt for meat.
Apple chips for smoke.

After smoking, we grilled up a coil for dinner. Pictures below:

After smoking

On the grill

On the plate

Thanks for looking

 

[smokerjim]

sure looks good!

 

[SmokinEdge]

That sure looks tasty. Nice job.

 

[jbo_c]

Looks good to me. Needs some peppers and onions and rice and a plate.

Jbo

 

[robrpb]

Looks very good.

 

[SmokyMose]

Pretty sausage, sir!
I gave up trying to make those "loops" and just do links..
I'm curious about kwyczajna sausage. Sounds like the last names of a couple of guys I went to school with :-)
I've been using the same Kielbasa recipe for a couple of years but always looking for ideas. If you can share the recipe I'm interested. If not, I understand.
That grill shot is killer....

 

[chopsaw]

Fantastic . Love it grilled up . Very nice .

 

[pushok2018]

Looks darn good! I never grilled already cooked kielbasa but have to try it one day...

 

[WI Smoker77]

That kielbasa looks mighty tasty for sure! Great pics.

 

[Bearcarver]

Looks Real Good, PD !!!
Now you're talking My Lingo!!
Like.

Bear

 

[boykjo]

Looks great!

Boykjo

 

[chef jimmyj]

That looks delicious. My Wife would, especially, enjoy it as see likes here Kielbasa Fine Ground. In my house, growing up, Dad only bought Krajana Kielbasa. For myself...I'll eat a well made Kielbasa, How Ever its made!...JJ

 

[PolishDeli]

Thanks for the likes everyone!

If you can share the recipe I'm interested

Here's the recipe:

Simple Sausage (Kiełbasa zwyczajna)

Polish all pork smoked sausage

www.meatsandsausages.com

I didn't follow the instructions 100%. For example, i did not cook these in water after smoking.
Also, i used a finer grind - in part because my grind plates can't accommodate 12mm. A finer grind is also the household preference.

chef jimmyj
Ditto to all of that.

I've made Krakowska. Im pretty sure krajana is a variation of Krakowska with especially large chunks of lean pork? Excellent on sandwiches; maybe that'll be next on my too list.

 

[bill ace 350]

smacznego. wygląda świetnie

 

[Wurstmeister]

Thanks for the likes everyone!


Here's the recipe:

Simple Sausage (Kiełbasa zwyczajna)

Polish all pork smoked sausage

www.meatsandsausages.com

I didn't follow the instructions 100%. For example, i did not cook these in water after smoking.
Also, i used a finer grind - in part because my grind plates can't accommodate 12mm. A finer grind is also the household preference.

chef jimmyj
Ditto to all of that.

I've made Krakowska. Im pretty sure krajana is a variation of Krakowska with especially large chunks of lean pork? Excellent on sandwiches; maybe that'll be next on my too list.

Looks beautiful! Love the rich color. Here is a recipe for you to try next time you make Polish Sausage. A Polish Kielbasa Recipe That's Both Highly Spiced and Smoked (lets-make-sausage.com) The attached file is the same from the website but with my minor changes in blue.

 

[chef jimmyj]

I've made Krakowska. Im pretty sure krajana is a variation of Krakowska with especially large chunks of lean pork? Excellent on sandwiches; maybe that'll be next on my too list.

You are correct Sir. And looking at the Grinding instruction of what you made, they are pretty much the same. Lean Pork thru a 12mm plate, the rest ground finer, 8mm, depending on the size of the chunks of Fat you like or family will tollerate.
One Deli Dad took me too the Kielbasa looked like EVERYTHING went through a 12mm plate! Chunks of lean and big chunks of Fat. The taste was excellent but any Sinew, made it through untouched so the Texture of some bites were unpleasant...JJ

 

[WI Smoker77]

Looks beautiful! Love the rich color. Here is a recipe for you to try next time you make Polish Sausage. A Polish Kielbasa Recipe That's Both Highly Spiced and Smoked (lets-make-sausage.com) The attached file is the same from the website but with my minor changes in blue.

Thanks for adding this recipe. Looks like it would be awesome. Printed it out to keep in my book. Just saw the smoking instructions, thanks.

 

[Wurstmeister]

Sorry about the missing information. When I made the recipe, I followed the posted recipe but used a couple of kielbasa recipes for my timings to reach the suggested IT of 155°. I finally settled on the temp/times in the recipe from Krakow Sausage (Kielbasa Krakowska Krajana) - Taste of Artisan

Dry in smoker around 115°F - 130°F for 20 minutes.
Smoke with a thick smoke for 2 1/2 hours at around 130°F - 140°F My MES didn't want to cleanly "smoke" at the 140°F temp, so I started around 145°/150°F. But followed the times while monitoring the IT.

Bake with a thin smoke at around 167°F - 194°F for 20 minutes, or until the internal temperature reaches 154°F-158°F. This is where I removed the sausage links and placed them in my air fryer basket in a preheated 155°F air fryer to reach IT and crisp. I checked the links a couple of times to watch the IT. Took about 25 minutes for the total group to finish. Some finished faster.

Fresh sausage

[
In the smoker ready for drying.

Smoking at165°F after run up @ 145°F/150°F.


Final product after air fryer.

 

[uncle eddie]

That looks delicious! I would love to try some.

 

[SmokyMose]

Thanks for the likes everyone!


Here's the recipe:

Simple Sausage (Kiełbasa zwyczajna)

Polish all pork smoked sausage

www.meatsandsausages.com

I didn't follow the instructions 100%. For example, i did not cook these in water after smoking.
Also, i used a finer grind - in part because my grind plates can't accommodate 12mm. A finer grind is also the household preference.

chef jimmyj
Ditto to all of that.

I've made Krakowska. Im pretty sure krajana is a variation of Krakowska with especially large chunks of lean pork? Excellent on sandwiches; maybe that'll be next on my too list.

Thank you! Excellent thread! It has me thumbing through Rytek Kutas.....