How To make Polish Kielbasa
6 Ft 2-1/2" diameter hog
-casings 3 lb Lean pork butt, cubed
1 lb Lean beef chuck, cubed
1/2 lb Veal, cubed
1/2 lb Pork fat, cubed
2 1/2 ts Salt, or to taste
3 ts Finely ground black pepper
2 ts Ground marjoram
2 ts Ground summer savory
1/2 ts Ground allspice
3 Cloves garlic, finely minced
2 tb Sweet paprika
"Recipes for this sausage are so variable that what passes for kielbasa in one area might be regarded as not authentic in another. The ingredients and pronunciation of kielbasa are as variable as are the vagaries of the spring weather, the time of year when kielbasa is traditionally made. This version uses pork, beef, and veal and makes five lb" 1. Prepare the casings. 2. Grind the meats and fat together through the
coarse disk. 3. Mix the remaining ingredients with the meat. 4. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional. 5. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered. 6. Cook by roasting in a 425~ F. oven for forty-five minutes. These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll, lathered with a spicy brown mustard.
How To make Polish Kielbasa's Videos
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.
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 Sauerkraut and Sausage | Kielbasa | Polish Recipe
This Polish Sauerkraut and Sausage has an amazing story. Polish sausage is called Kielbasa. This Polish recipe will not disappoint you. Read below for the cute story.
This is an old old recipe from the Center of the World. New Troy, Michigan is a very small polish community that boasts being the center of the world. The origins of this gossip are way older than I so the answer will not come from this post. I knew this recipe needed to be documented because it is a family favorite and not written down. Upon talking to my mom about this recipe I was given a wonderful golden nugget. The recipe came from a dear friend who is now deceased. 40 years ago she gave it to my mom and told her, This sauerkraut and sausage is a Polish recipe from the heart. The internet did not give any answers or meanings to this saying. My take on it is that Jackie loved my mom dearly and was giving her a family favorite from her heart. Sauerkraut is very good for you. It is a fermented food full of probiotics. Also, Cabbage is in the cruciferous family and has many cancer fighting benefits. These 2 things combined make up for the butter and the sausage!
0:00 Intro and story of how recipe came to my family
1:26 Saute the sauerkraut and sausage
5:25 Add the potatoes and bake
5:47 Tasting and outro
Sauerkraut and Sausage
1 lb raw polish sausage (or bratwurst)
2 16 ounce jars sauerkraut (not german style, only 3 ingredients...cabbage, salt, and water)
4 potatoes
1 container of mushrooms sliced (or 2 cans)
1 medium onion diced
1 1/2 sticks butter
pepper to taste
Saute onion, 1 stick of butter, mushrooms, and pepper until onions are almost translucent. Rinse sauerkraut 2 - 3 times under water. (see video) Add to pan and saute until sauerkraut starts to brown (if it seems dry add 4 more pads of butter). Approx. 30 minutes on medium to medium high heat. Brown sausage in a separate pan. No need to cook all the way through. Place potatoes in dutch oven or 9 x 13 in pan, the sauerkraut mixture, and lastly nestle in the sausage. Cover and cook at 325 degrees for 2 hours. The last hour take the cover off.
You can cut the sausages into 3 sections before serving if desired.
Serves 4
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Huge Kielbasa Sausages from Poland. London Street Food
Huge Kielbasa Sausages from Poland Cooked and Tasted in London. Street Food of Old Spitalfields Market
#streetfood #poland #polishfood #kielbasa #londonfood #foodie
If You Have Kielbasa Sausage and Potatoes at Home! Make This Quick and Super Easy Dinner Recipe!
Delicious Kielbasa sausage and Potatoes Recipe! Quick and Super Easy Recipe that everyone will love this juicy, taste Kielbasa and potatoes recipe with a lot of flavor. Please try it at home and let me know down below in the comments if you like it?
Ingredients:
16oz(455g) kielbasa sausage
2 potatoes(16oz) gold or red potatoes
1 large onions
3 Tbsp of fresh parsley
2 garlic cloves
1 tbsp of vegetable oil
Salt and pepper to taste
3/4 tsp of smoked paprika
1/4 tsp of cayenne pepper
11/2 tbsp of water
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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