How To make Kielbasa (Fresh Polish Sausage)
5 tb Salt
1 tb Sugar, granulated
2 Garlic cloves
1 tb Pepper, black
1 ts Marjoram
1 pt Water
10 lb Pork butts
1 Sausage casing
Grind all the pork butts through a 1/4" or 3/8" grinder plate and place in the mixer. Add all the ingredients and mix well, until all the spices are evenly distributed. Stuff into 35-38mm hog casings. Hang on smokesticks spaced properly and let dry in cooler. Note: Be sure that meat has been chilled to 32-34 degrees F. before starting. From: Great Sausage Recipes and Meat Curing by Rytek Kutas -----
How To make Kielbasa (Fresh Polish Sausage)'s Videos
Making Polish Kielbasa at Home! | Chuds BBQ
Please LIKE and SUBSCRIBE
Patreon.com/ChudsBBQ
ChudsBBQ.com
Insta: chudsbbq
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
_________________________________________
►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
_________________________________________
►8 Chef’s Knife
►6 Nakiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
_________________________________________
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
How to Make Polish Sausage: Bob Borkowski Style (Episode 18)
The Bob Borkowski style of Polish sausage is special for two reasons: its coarse grind (using a ½” grind plate) and its strong garlic flavor. In this video, we’ll show you how to make this sausage from start to finish, all in tribute to the Borkowski family.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.
Equipment Buying Links
LEM #8 Big Bite Meat Grinder - .5 HP: $349
LEM # 8 Premium Salvinox Stainless Steel Grinder Knife: $21.99
LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 3mm (1/8): $24.49
LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 12mm (1/2): $24.49
MIGHTY BITE 5 LB. VERTICAL SAUSAGE STUFFER - STAINLESS STEEL TUBES: $204.99
Knives and cutting board
Disposable gloves
Sausage casing
Plastic wrap
Vac Master vacuum sealing bags
Mixing bowl, 1 cup measuring cups and tablespoon measuring spoon, whisk, and rubber scraper
4-cup measuring cup
Digital scale
Large and medium aluminum pans
Restaurant-style, coarse ground black pepper
Granulated garlic powder
Salt
Recipe for Polish Sausage Seasoning (per 10 pounds of meat)
2 cups of water
4 TB of restaurant-style, coarse ground black pepper
4 TB of salt
1 cup of granulated garlic powder
Main Steps for Making Polish Sausage
1. Cut the meat into slices that can fit in the meat grinder.
2. Place an aluminum pan next to the meat grinder to catch the ground meat.
3. Turn on the meat grinder and tighten the collar of the grinder, which holds the grinding plate in place.
4. Feed each slice through the meat grinder.
5. Measure out 10 pounds of ground meat into a separate aluminum pan.
6. In a mixing bowl, mix the water, ground pepper, granulated garlic powder, and salt.
7. Add the seasoning to the 10 pounds of meat. Scrape the bowl to be sure that you remove all seasoning.
8. Mix the sausage thoroughly from top to bottom and from side to side.
9. Clamp the sausage stuffer to the table. Place a towel under the stuffing tube to catch excess water.
10. Make sure that you have marks on your table to help you measure the sausage links later on.
11. Fill the stuffing tube with meat. Press down on the meat as you pack it to prevent air bubbles from forming in the sausage.
12. From a bowl of casing, thread a piece of rinsed sausage casing onto the stuffing tube. Before you start stuffing, be sure that all the casing is on the tube.
13. Slowly crank the handle of the sausage stuffer to push meat into the sausage casing. Use one hand to guide the sausage casing and one hand to crank the stuffer.
14. As you crank, segment the sausage to your preferences.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.
How to make polish sausage
how to make polish sausage at home
Cold Smoked Polish Sausage | Bydgoska | Gourmet Woodsman
How to make Bydgoska from the official Polish Government archives. This is a very simple recipe with few ingredients. Good technique, quality ingredients and a little time and patience make this a truly amazing and delicious kielbasa sausage.
Bydgoska:
pork butt
2.1% salt
0.25% cure #1
0.15% white pepper
0.1% marjoram
0.2% sugar
30-32mm hog casing
note: the original recipe called for 32-36mm hog casing
Track: Dotted Polka
Music provided by
Free Download/Stream:
Polish Kielbasa Recipe - How to make fresh polish kielbasa for smoking
At our web site we have many more recipes for making your own fresh Polish kielbasa, as well as recipes for cooking and serving it.
This video shows one simple method of making kielbasa with a small home grinder typically found in Poland.
At our site at we have a large collection of Polish recipes and more videos on making Polish kielbasa in larger quantities and with different equipment.
This video is part of the All About Poland series of over 3000 web pages and videos that you find at our web site.
So if you want more on kielbasa and recipes for other Polish foods, come to the MasterPage now.
Venison Polish Sausage from Scratch - Making Fresh Deer Kielbasa Start to Finish
It's sausage time! Today we're making some delicious, fresh Polish sausage from scratch. And for the protein, we'll be using a mix of venison and pork. Blend it all together with some seasonings, and stuff it all up into amazing kielbasa links.
------------------------------
Stuff used in this video:
Meat Grinder
Sausage Stuffing Machine
Pricking Tool
------------------------------
See the full Polish sausage recipe here, including seasoning mix:
------------------------------
00:00 - Intro
01:10 - Grinding Meat
02:32 - Seasoning Blend
03:05 - Mixing Meat
03:58 - Sausage Machine
04:28 - Hog Casings
05:33 - Stuffing Sausages
06:53 - Making Links
08:44 - Freezer Storage
09:31 - Taste Test
10:20 - Conclusion
------------------------------
The Great Lakes Prepping and Great Lakes Kitchen Channel shares our knowledge and experiences relating to all things prepping, cooking, outdoors, and everything DIY. Be sure to check out our original weekly videos and other online content. Please note that we sometimes share links to products or services for which we may earn a small commission, though this does not affect any prices on your end.
Check out our website and social media:
Website:
Facebook:
Instagram: