Straight forward Kielbasa recipe.

[mr_whipple]

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.

I did a single pass on the 7mm plate. Came out quite nice and I could tell mixing it that I got good protein extraction. Oh boy does the garage fridge smell good this morning. I can't wait to try some of this. Gonna stuff after work but not sure If time will allow the smoke. We shall see.

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.

I've read a butt ton of different recipes and some do include it, and some even detail why its coarse or fine. Me, I can't say I've eaten anything texture wise that I didn't like other than the sausage I made with wine... I now know how that impacts the bind... lessons learned.

 

[Fueling Around]

Missed this one. Glad it came back to the top
Wished I saw it when I made a batch of Marianski hot smoke. That was the blandest stuff

 

[TeeZee]

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!

Meant to say elsewhere that now along with using a standard percentage of salt I am also doing this with the black pepper--not in every recipe naturally, but certainly with sausage that prominently features this spice. So the bump up makes sense to me, and more garlic is definitely a thing around our house.

 

[mr_whipple]

1/4” plate. Let me know how it turns out.

It turned out marvelous. Gonna post a thread about it shortly.

 

[WstTxSmokes]

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.

Smoked some of these tonight. Didn't have white sugar so i used brown and upped the garlic to 6gs and pepper to 8gs. My first time using two different grinds, 7mm for fattier parts and 4.5 for lean. Looks good so far!

 

[WstTxSmokes]

Smoked some of these tonight. Didn't have white sugar so i used brown and upped the garlic to 6gs and pepper to 8gs. My first time using two different grinds, 7mm for fattier parts and 4.5 for lean. Looks good so far!

cut shot

 

[SmokinEdge]

cut shot

Looks delicious, was it?
As to the grinds, it’s best to small grind the fat and fattier meat and then course grind the lean, but your cut looks good.

 

[WstTxSmokes]

Looks delicious, was it?
As to the grinds, it’s best to small grind the fat and fattier meat and then course grind the lean, but your cut looks good.

Ah! I'll do that next time. I thought the flavor profile was excellent. It will be a standard at my house. Even though i did the grinds wrong, the sausage was really good.

 

[SmokinEdge]

Ah! I'll do that next time. I thought the flavor profile was excellent. It will be a standard at my house. Even though i did the grinds wrong, the sausage was really good.

Keep it cold, this is very important, and grind the fat through a 1/8” plate about 1/3 of the total weight. Then grind the lean meats through a course plate, can be a 1/4, 3/8 or kidney plate. You will be rewarded all around in juiciness, texture and bite feel.