Smoked kielbasa turns into fresh polish sausage

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crazymoon

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Aug 24, 2014
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Great North Woods, NH
Started  out with this pork butt last weekend to make some kielbasa


Cut and ground with 3/8 plate


I got 9.5 pounds out of an 11 pound butt


spices mixed-cure #1,marjoram ,salt,  garlic and pepper


32 mm hog casings soaking and casing on the tube ready to stuff


casing being stuffed and the sausage ready for the smoker UNTIL I got called into work so no smoking was done. All the sausage was frozen to be eaten fresh as polish sausage. Oh well it will still be good but not what I had intended to do !

 
It will be great as it looks!!!  Thanks for the pics. I love fresh polish with or without cure.  Better than brats in my opinion. 
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Reinhard.
 
CM we love the fresh (white Kielbasi) you can send it here for prompt disposal 

Richie

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Thanks guys for the comments and points! We will devour it  but I had my heart set on some good old smoked kielbasa !
 
 
Thanks guys for the comments and points! We will devour it  but I had my heart set on some good old smoked kielbasa !
CM I put cure in most of my sausage now,it just adds to the color.Making some Chicken and pork fat Breakfast sausage tomorrow,no cure for that one.

Thanks for sharing.

Richie
 
Can we talk? You made a mistake!! I am the mistake corrections meister. Please chill and package enough  fresh polish sausage to go with a pint of my home made kraut. And a little mustard.

 Great job!!The fresh polish sausage is my favorite of the fresh sausages also. Weisswurst
 
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I have a quick question - is it okay for your fresh sausage to have the instacure in it - I was going to smoke mine and was unable to - I guess it's stays fresh - so it's still good to eat it still then ?
 
I have a quick question - is it okay for your fresh sausage to have the instacure in it - I was going to smoke mine and was unable to - I guess it's stays fresh - so it's still good to eat it still then ?
You will be fine,it is only going to add a pinkish color

Richie
 
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I have a quick question - is it okay for your fresh sausage to have the instacure in it - I was going to smoke mine and was unable to - I guess it's stays fresh - so it's still good to eat it still then ?
This is an old thread, but I'll answer your question...

Yes, it's perfectly fine to use the cure in a fresh sausage, but keep in mind that the cooked product will be pink in color due to the cure that's in it.  You'll still need to use it within a week (refrigerated) or freeze it for later use.
 
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