How To make Homemade Polish Sausage
HOMEMADE POLISH SAUSAGE
5 lbs Pork (not too lean, or you'll have door-stops!) 1+ cloves of garlic, minced 2 Tbsp salt 1 Tbsp pepper 1 Tbsp Morton Sausage Seasoning
Grind pork coarsely. Mix ground pork with other ingredients. Extrude thru meat grinder on coarse setting again into natural casing, twisting at desired link size.
Freezes well, and is very aromatic. I recommend multiplying recipe times 5 and make an afternoon of it, if you're going to pull out the meat grinder anyway.
To cook, simply thaw and pan-fry in skillet for approximately 15 minutes on medium heat until sausage is nicely browned and begins to 'split', or use in your favorite recipe.
How To make Homemade Polish Sausage's Videos
How to make a Traditional Polish Sausage Kielbasa Ep. 148
How to make perfect Traditional (Swojska)Polish Sausage Kielbasa with casing.
Polish Traditional sausage is my family favorite kielbasa by far . Pork and Beef Polish Kielbasa is deliciously easy to prepare filled with the best homemade dry spices and herbs . Perfect Polish Traditional sausage recipe that will make just about everyone Happy! Enjoy !!!! Smacznego!!!
Posting exciting new recipe every other Thursday ! so keep checking back!
Hey everyone! Hope you’re having a great day! Let me know in the comments below what other recipes you would like me to video, and I’ll try my best to do it.
Ingredients:
10 lb Pork Shoulder
4 Lb Beef Chuck
Hog Sausage Casings
20 Cloves Garlic
4 Tbs dried Marjoram
4 Cups Ice Cold Water
3 Tbs Black Pepper
6 Tbs Kosher salt
1 Tbs Curing salt
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YOU-TUBE:
Polish Kielbasa With Really Smoking
Easy to make varieties of sausage. I love it just because you can eat it as is , make sandwiches , add to different dishes or fry pan in the morning with eggs. I count this as one of the most universal sausage type product.
Recipe
5lbs Pork Shoulder (80% lean)- 2.26Kg
2tbl Kosher Salt - 34gr - 1.5% of meat weight
4tbl Minced Garlic - 1/2 tbl Garlic Powder (I like to double that)
1tbl Black Pepper
2tsp Sugar
4tsp Marjoram - could use Oregano (just if no other option)
1tsp Coriander - optional
Grind meat mix spices , stuff casings , hot smoke till internal will be 150 - 155F (65-68C), optional add smoke in process , cold bath after reaching temps - stop cooking process, optional cold smoke after to enhance flavor.
add other spices if desired.
Stuffer used :
Cold Smoke Generator : MARK V1 - look on Ebay.
Polish FRESH SAUSAGE - BIAŁA KIEŁBASA; How to make Polish food by Polish Your Kitchen
#poland #sausage #kielbasasausage #howtomake In this episode Mark and I are making Polish fresh sausage “biała kiełbasa” that’s always served at Easter in Poland.
Link to KIEŁBASA recipe:
Link to HORSERADISH SAUCE recipe:
Link to SOUR FLOUR SOUP recipe:
LINKS TO EQUIPMENT USED:
KitchenAid:
KitchenAid sausage attachment:
Natural Casings:
I have not used this particular brand stuffer but it looks exactly like the one I have, so I can recommend the design (quality, however, I cannot guarantee):
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KitchenAid:
Pasta roller:
KitchenAid sausage attachment:
Bundt cake pan:
Food processor:
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Food items I recommend:
Wild mushrooms:
Natural Casings:
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Polish Sausage Kabanosy Ep. 125
How to make perfect Homemade Polish Sausage Kabanosy with casing.
Kabanosy is my family favorite kielbasa by far . Pork and Beef Polish Kabanosy is deliciously easy to prepare filled with the best homemade dry spices and herbs . Perfect Polish Kabanosy sausage recipe that will make just about everyone Happy! Enjoy !!!! Smacznego!!!
Posting exciting new recipe every other Monday ! so keep checking back!
Ingredients:
16.5 lb Pork Shoulder
4.5 Lb Beef Chuck
Sheep Sausage Casings
25 Cloves Garlic
5 Tbs dried Marjoram
5 Cups Ice Cold Water
4 Tbs Black Pepper
9 Tbs kosher salt
1.5 Tbs Curing salt
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YOU-TUBE:
How to make polish sausage
how to make polish sausage at home
How to Make Krakowska
Today we are making the Polish Krakow Sausage.
You can find a printable recipe for this sausage here:
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In this video we used:
Sausage Casings:
InstaCure #1:
Bellas Cold Smoke Generator:
Ink Bird Sous Vide:
Robot Coupe Food Processor:
Hobart Edge Deli Slicer:
We get all of our sausage making supplies from the sausage maker
You can visit their website here:
The largest selection of the best quality casings for sausages/salami:
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Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Sausage Pricker:
Dehumidifier EvaDry 1100:
Dehumidifier Eva Dry 2200:
Hygrometer for chamber:
Cool Mist Humidifier:
Meat Grinder We use the #22
Small Sausage Stuffer 5#
Edge Pro Professional knife sharpening Kit #3
Wusthof Boning Knife:
Iwatani Professional Chef Torch:
Anova Sous Vide:
Accurate Thermometers
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -
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Eric