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.
Brown Sugar & Maple Glazed Kielbasa Recipe
A perfect appetizer to serve on a toothpick. Use this simple 2 ingredient glaze to add a sweet maple flavor to the rich spicy flavor of kielbasa.
Get the full recipe here:
DINNER IDEA: Sweet & Sour Kielbasa Recipe
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How to Cook Kielbasa Sausage and Peppers
Homestyle Cooking
How to Cook Kielbasa Sausage and Peppers
Sausage and peppers is a dish in Italian-American cuisine prepared using Italian sausage and peppers (such as bell peppers) as primary ingredients. It is served as a dish on its own, sometimes with the use of additional ingredients such as tomato sauce, onions and pasta, and is sometimes served in the form of a sandwich.Wikipedia
kiełbasa is any type of meat sausage from Poland, and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage (typically pork only) in British English. Wikipedia
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Easy Meal: Beef Polska Kielbasa over white rice
Remember: All meals are what I cook for my family, MY WAY.
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Please feel free to ADD or REMOVE seasoning to your liking.
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Ina Garten's Kielbasa with Mustard Dip | Barefoot Contessa | Food Network
Ina makes a quick, flavorful appetizer using seared Polish sausage served with a spicy mustard dip!
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Kielbasa with Mustard Dip
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 1/4 pounds smoked kielbasa (Polish sausage)
Good olive oil
1/2 cup good mayonnaise, such as Hellmann’s
2 tablespoons Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon prepared horseradish
Kosher salt and freshly ground black pepper
Directions
Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.
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Ina Garten's Kielbasa with Mustard Dip | Barefoot Contessa | Food Network