Kielbasa and Kolbász

[Dwain Pannell]

I used the recipe from Great Sausage and Meat Curing for the Kielbasa and Rick’s Mad Hunky recipe for the Kolbász.

The Kolbász

The recipe calls for a 130*F for a couple hours then increase the heat to 165*F until 152*F internal. I built a dual row “C” shaped fire and increased the charcoal half way thru to a stacked dual row to increase the heat and used the expandable cooking rack for this cook. I used Pecan for the smoke.

Kielbasa

Kolbasz

I'll leave the Kolbász to bloom and dry a bit. Some of the Kielbasa was immediately used in Cabbage Stew (sensa kidney beans).

 

[JayRob]

I have no idea what Kolbasz is but i do know that they both look really good.

 

[Dwain Pannell]

I have no idea what Kolbasz is but i do know that they both look really good.

Kolbász is cooked Hungarian sausage, usually smoked while Kielbasa is Polish Sausage. There are many styles of each.

 

[Cliff Bartlett]

Another great Charcuterie cook Dwain. That looks great. I've bought a lot of rub from Rick, but I haven't noticed that recipe for the Kolbász. Have to dig a little deeper.