When was the last time you had smoked Polish kielbasa? Growing up in a Mexican/Cajun household this wasn’t a sausage that we ate much of. It wasn’t till college when I had the opportunity to have dinner with a Polish mate of mine and his family. They served a dish called Kapusniak.
Kapusniak is a Polish Cabbage soup that utilizes smoked kielbasa. One bite and I immediately fell in love with this sausage. The soup itself was delicious but the smoked kielbasa in this soup was incredible. Seasoned very simply with a smoky juicy bite and an incredible texture. It was delectable.
I love making this sausage at home. It’s a family favorite and it’s a great sausage for all occasions. I hope you get a chance to enjoy this classic Polish sausage.
Follow basic smoked sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Refrigerate your sausage overnight to allow the cure to work
- The next day follow this smoking schedule (Optional)
-Start at 110F – 120 for 1.5 hours, with your baffles opened (this dries the sausage)
-Increase the temp to 125F for 1 hour and begin to add your favorite smoke
-Increase to 135F for 1 hour
-Increase to 155F for 1.5 hours
-Increase to 175F till the internal temp reaches 145F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- 700 g lean pork
- 300 g pork back fat
- 18 g kosher salt
- 2.5 g insta cure #1
- 10 g sugar
- 5 g garlic powder
- 1 g marjoram
- 5 g white pepper
- 30 g nonfat dry powder milk
- 1/4 cup ice cold water
- hog casings
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
- Prepare all of your seasonings and clean and rehydrate your casings
- Grind your very chilled meat on a course plate (10mm) then grind your very chilled fat on a 3mm plate (or the smallest one you have)
- Add all of the seasonings and any liquid to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff your mince meat into the casings, link, and prick out any air pockets. Refrigerate overnight
- The next day set your smoker to 115F with the baffles open for 1 hour. This will dry out your sausage.Next raise the temperature to 125F for 1 hour and begin to apply smoke.Raise to 135F for 1 hour, then raise to 155F for 2 hours, then raise to 175F till the internal temp reaches 145F
- Once cooked submerge in ice cold water then allow to bloom for several hours at room temperature. Enjoy!
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