My first try at making a traditional Polish Sausage (Kielbasa)


 
S

Sam Borys

TVWBB Member
I'm reposting this from another message board, but I figured I'd add it here because I haven't posted about smoking ANYTHING in a while.

SO, here are some pics of the process:

First, chopping the 4lb boneless pork butt down to about 1-2" pieces (easier to grind)



Putting my ingredients together (Super simple. Salt, Pepper, Marjoram and lots of Garlic)





Mixing it all up


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Grinding it. (Didn't have many pics of the grinding process :hmm:)

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Putting the hog casing on. The butcher didn't have any small amounts, so I had to buy 200 feet of this stuff :rofl:

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Here's the sausage coming out. It's not as gross seeming as it looks....It's actually kind of fun. Definitely a two person job though.


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Here's the freshly-stuffed sausage.

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And it hanging for a little bit after stuffing...we didn't have any sausage racks so we had to improvise

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Then finally the smoking. I snipped a few clothes hangers apart and bent them to attach on the top grate of my smoker, from which we'd hang the sausages. It worked WAY better than I thought it would.

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Here's a pic of the sausages right off the smoker.

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And finally, me eating it this afternoon with some hot mustard after letting it sit in the fridge overnight. They tasted fantastic!

We didn't use instacure on these, so I had to make sure they were good and cooked before eating...but I wanted to crisp up the outside and get them good and hot anyway.

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Clever idea with the coat hanger bits. I was going to make an upside down 'U' rack that I could bolt/unbolt to the lower rack that would extend up into the lid area, but your solution seems simple and gets the job done. Did you use water in the pan?

Jeff
 
J Hasselberger said:
Clever idea with the coat hanger bits. I was going to make an upside down 'U' rack that I could bolt/unbolt to the lower rack that would extend up into the lid area, but your solution seems simple and gets the job done. Did you use water in the pan?

Jeff
Click to expand...

Yeah, I put as much water in the pan as I could without the longest sausage touching the surface. It wasn't a lot, but I figured it was enough to keep the bowl from heating up and charring the underside of my sausages.
 
Those look great. I do have to ask though, I used a Kitchen Aid to do the grinding and found it worked great. It was the stuffing the casing I had problems with. It fed out so slow and the throat seemed to get stuck with air and not wanting to feed through at a reasonable speed. Did you have that problem?
 
Shawn Gardner said:
Those look great. I do have to ask though, I used a Kitchen Aid to do the grinding and found it worked great. It was the stuffing the casing I had problems with. It fed out so slow and the throat seemed to get stuck with air and not wanting to feed through at a reasonable speed. Did you have that problem?
Click to expand...

My wife and I double teamed the stuffing task and found that while a little bit slow it was at the right speed for us to do properly. I don't think we noticed anything out of the ordinary except for maybe the slightly erratic speeds with which the sausage mixture came out of the spout?
 
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