Straight forward Kielbasa recipe.

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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
I can see your rain clouds over the divide from here 😂 looks nasty. And it's heading my way. Lol. But I'll take that rain. Oh and that sausage is lookin mighty good. 👍
 
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When smoking sausage on your pellet grill, heat the grill then brush the grates when hot then when it cools just a bit, use a paper towel soaked in white vinegar to wipe the grate surface off to remove that black gunk. It’s perfect.

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Just a tip.
 
Send some rain this way. Been way too dry over my way
I thought you guys got hammered a couple weeks ago?

I can see your rain clouds over the divide from here 😂 looks nasty. And it's heading my way. Lol. But I'll take that rain. Oh and that sausage is lookin mighty good. 👍
Hang on J cause it rained hard and long here. May not go that far north but this was an all day on and off good heavy rain,
 
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Btw, have had the Yoder 6 years and cook on it about every other day for reference. Vinegar is the king creosote killer.
 
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Color looks good, maybe some wrinkling on a few of the casings, but if that's the biggest issue, they look fine to me.
 
Send some rain this way. Been way too dry over my way
Can have some of ours Doug... 3 inches so far here and calling for 2 to 5 more tonight. Some areas had 11 inches last night into morning. With more coming.

Sausages are looking good though... way to improvise!

Ryan
 
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Can have some of ours Doug... 3 inches so far here and calling for 2 to 5 more tonight. Some areas had 11 inches last night into morning. With more coming.

Sausages are looking good though... way to improvise!

Ryan
Sorry y'all are getting hammered with that much! Been good haying weather for everyone around here, as dry as it's been, but now the grass needs a good drink to get going again for the next cutting.
 
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I did manage a quick plate shot not a great photo but with steak and pintos.
 

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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.
Are you using fresh garlic in this or powdered?
 
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.
Hey there SE, I'm going to grind and mix this up tonight and stuff tomorrow. What size plate do you normally use for this?
 
I usually go with the medium 4.5mm plate for most sausages. The next size up with my grinder is 8mm, and I find it a little too coarse for most of what I make.
 
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1/4” plate. Let me know how it turns out.
Thanks! 7mm is close enough to 1/4 for gubbermint work. I'll be grinding in about an hour or so...
I usually go with the medium 4.5mm plate for most sausages. The next size up with my grinder is 8mm, and I find it a little too coarse for most of what I make.
I've been going with whatever recipe I find recommends, as I'm still very much a sausage making newbie. As far as texture goes, I haven't found one I don't like related to grind size. As long as I do my part it all seems to be right tasty with good mouth feel to me.
 
Thanks! 7mm is close enough to 1/4 for gubbermint work. I'll be grinding in about an hour or so...

I've been going with whatever recipe I find recommends, as I'm still very much a sausage making newbie. As far as texture goes, I haven't found one I don't like related to grind size. As long as I do my part it all seems to be right tasty with good mouth feel to me.
A long time favorite of mine for grind is run 2/3 of the meat through either the 1/4 or 3/8 plate then 1/3 through the 1/8 plate, this makes a very good bite on sausage more solidified I would say.
 
Most of my recipes don't specify plate size for the grind, So I usually go with the 4.5mm for most. Fresh brats or Italian, I prefer the 8mm coarser grind. It's mostly a matter of preference.
 
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