Straight forward Kielbasa recipe.

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SmokinEdge

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Jan 18, 2020
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This is one of my all time favorite Kielbasa recipes. Super simple and just exactly what you expect in a smoked Polish sausage, really, it’s that good.

1Kg of ground pork (80-20 to 70-30)

1.5% salt
.25% cure #1
4-5g fresh cracked black pepper (I like the medley)
2.5g marjoram
3g garlic
7g sugar (white)
60ml of ice water.

Hope you try and enjoy.
 
I get jealous every time you make sausage 😂 lol. One day I'll have me a set up, and I'll have to take some crash courses from the master. Sounds damn good.
 
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SmokinEdge SmokinEdge
Looks good, nice basic and true to the spices!
I notice it has over 2x the pepper and marjoram as Marianski's recipe, which I've mostly used, being afraid to deviate too far from hos standard recipe... mostly because Polish Hot Smoked Sausage seems to be his "Big Thing" that he is most adamant about lol.

I can see boosting the spices to this level. With your recommendation now, I will try this next time, as this is a sausage we like often as a basic for cooking. Thanks!
 
WHAT!!! Everything by weight, then you throw in milliliters. What's this world coming to. 🤣
Lol. A milliliter is equivalent to a gram, so 60ml of water is 60g. Just two ways to write the same thing. 1ml is 1% of a liter which weighs 1000g or 1Kg. Just have to love that metric system.
 
SmokinEdge SmokinEdge
Looks good, nice basic and true to the spices!
I notice it has over 2x the pepper and marjoram as Marianski's recipe, which I've mostly used, being afraid to deviate too far from hos standard recipe... mostly because Polish Hot Smoked Sausage seems to be his "Big Thing" that he is most adamant about lol.

I can see boosting the spices to this level. With your recommendation now, I will try this next time, as this is a sausage we like often as a basic for cooking. Thanks!
All personal flavor preferences. Yes, Marianski has lower spice amounts, but I like more black pepper and garlic. Point is this recipe is a solid spice profile, simple and on point.
 
I get jealous every time you make sausage 😂 lol. One day I'll have me a set up, and I'll have to take some crash courses from the master. Sounds damn good.
When your ready, myself and many others can and will fast forward your game by a couple years just to start. I’ll help you anytime. Home sausage making is worth the investment and time.
 
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When your ready, myself and many others can and will fast forward your game by a couple years just to start. I’ll help you anytime.
I've not the vast experience of some other sausage makers around here but I've done a fair amount of sausage making. I am just a PM away, and always willing to help should you need assistance when you get ready.
 
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This is one of my all time favorite Kielbasa recipes. Super simple and just exactly what you expect in a smoked Polish sausage, really, it’s that good.

1Kg of ground pork (80-20 to 70-30)

1.5% salt
.25% cure #1
4-5g fresh cracked black pepper (I like the medley)
2.5g marjoram
3g garlic
7g sugar (white)
60ml of ice water.

Hope you try and enjoy.
I'll give it a go when I make more kielbasa. Wasn't anything wrong with the last batch I made with the recipe from two guys and a cooler, but always willing to try any sound recipe to see which I like best.
 
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When your ready, myself and many others can and will fast forward your game by a couple years just to start. I’ll help you anytime. Home sausage making is worth the investment and time.
I've not the vast experience of some other sausage makers around here but I've done a fair amount of sausage making. I am just a PM away, and always willing to help should you need assistance when you get ready.
Thanks, my family used to make suprasatta when I was a kid, but as a kid I wasn't in the process as much. All the kids had certain jobs to help. And that was it.
 
I've yet to do a kielbasa, which is strange as that is what I originally wanted to do when I started down the sausage making rabbit hole. Maybe this is a sign...
 
Made this recipe again today. Had 1.3Kg of pork. About half ground through the 1/4” plate (more lean meat from the ham) and the other half (more fat and fatty) through the 1/8” plate. I changed two things. First I swapped the sugar for Karo syrup (with vanilla) and I added about 1 Tbs. Of Inglehoffer stone ground mustard. The mustard is good in the fry test but probably won’t do it all the time, the Karo on the other hand brings a “creamy” sweetness in the back very much like Kielbasa I used to buy years ago from an old butcher. This could be a key ingredient for some sausages, going to mix some into my Cumberland breakfast sausage too. Just dried out and getting ready for smoke and then a water bath, stay tuned.

IMG_2112.jpeg
 
Watching. As I type I'm running the last test on my MES (long story) with an amazen tray with all intent to try the originally posted recipe.
 
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I've yet to do a kielbasa, which is strange as that is what I originally wanted to do when I started down the sausage making rabbit hole. Maybe this is a sign...
Hell, I got dragged down the sausage making rabbit hole butt first. Glad that I did since I make some off the chart stuff that isn't available other than by making it.
 
Two hours cold smoke with a tube, now going to hot smoke to IT of 130-140-ish then rest and poach.

IMG_2113.jpeg
 
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It’s raining hard here now and is a lob lolly outside so trying to finish these on the Yoder under the porch. Not ideal but workable
 
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