How To make Kielbasa Sausage
1 1/2 pounds pork
ground
1/2 pound ground beef
3 cloves garlic :
minced
1 tablespoon salt
1 1/4 teaspoons black pepper coarsely ground
2 teaspoons brown sugar
3/4 teaspoon marjoram
1/2 teaspoon allspice
1/4 teaspoon liquid Barbecue Smoke(R) :
optional
2 tablespoons textured vegetable protein plus
1/4 cup water -- optional
sausage casings
Knead together the pork, beef, and garlic in a large bowl. Combine the remaining ingredients in another bowl, then combine both mixtures, thoroughly kneading the flavorings into the meat. Stuff the casings to form 18 to 24-inch links, then tie the two ends together, forming a ring. Refrigerate overnight to blend the flavors before cooking in your favorite manner. Kielbasa may also be smoked.
How To make Kielbasa Sausage's Videos
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.
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LEM #8 Big Bite Meat Grinder - .5 HP: $349
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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.
Celebrate Sausage S01E21 - Kielbasa
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Polish Kielbasa
You can find a printable version of this Smoked Kielbasa here:
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Eric
Kielbasa Sausage Peppers And Onions Recipe Low Carb | Episode 237
Hey Friends!
Keeping healthy eating real simple. Always been a big fan of this dish and I think you will like it too. Feel free to serve over rice if you like.
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Kielbasa Sausage & Veggie Sheet Pan Dinner Recipe
Kielbasa Sausage & Veggie Sheet Pan Dinner Recipe
Get the recipe here:
We know how easy it is to just grab some takeout on a busy weeknight, but with the right ingredients in the refrigerator, we can get a meal on the table for way less than it would cost us to buy something for everyone at a fast-food restaurant. The key to doing this, and in a short period of time, is preparing ingredients in a way that makes them cook quickly, so that dinner is out of the oven and on the table in 30 minutes. One of our favorite ways to do this is with sheet pan baking; toss all of the ingredients on a baking pan and pop into the oven. Dinner comes out perfectly cooked, with only one dish used to prepare the entire meal.
Ingredients:
Baby red potatoes
Petite baby carrots
Dried basil
Dried thyme
Dried oregano
Paprika
Onion powder
Salt and cracked pepper
Olive oil
Asparagus
Yellow onion
Pork kielbasa
Minced garlic
Freshly grated Parmesan
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Polish Smoked Sausage(Kiełbasa wędzona)
This simple traditional smoked Polish sausage recipe is a great place to get started with making sausages at home.
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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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