Homemade smoked kielbasa
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Homemade smoked kielbasa
#1I originally posted this on ORCA Reel Talk and thought some might enjoy it here.
Made some homemade Polish kielbasa (Swojska) today with my son and his buddies. All 4 of my grandparents were Polish immigrants and I hope this appeases the ancestors. My son did 99% of the planning and actual sausage making.
Grind pork butt, beef cheek and pork belly. Mix in the seasonings (garlic cloves, dried marjoram, black pepper, kosher salt and and curing salt) along with ice water. Stuff it in washed hog casings. Smoke it with cherry wood. Eat it.
(Tap on photo to enlarge)
Made some homemade Polish kielbasa (Swojska) today with my son and his buddies. All 4 of my grandparents were Polish immigrants and I hope this appeases the ancestors. My son did 99% of the planning and actual sausage making.
Grind pork butt, beef cheek and pork belly. Mix in the seasonings (garlic cloves, dried marjoram, black pepper, kosher salt and and curing salt) along with ice water. Stuff it in washed hog casings. Smoke it with cherry wood. Eat it.
(Tap on photo to enlarge)
Last edited by Mike N on 03/13/22 19:17, edited 2 times in total.
Re: Homemade smoked kielbasa
#2Sounds great. Can't beat homemade sausage. Made a batch of breakfast sausage today.
Vern
Vern
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Re: Homemade smoked kielbasa
#3Your post brings me back to my North Jersey, Italian/Polish family dinners. I didn't know how special it was at that time. A typical holiday meal was
a huge platter of pasta and meatballs, sausage, bracciole, spare ribs and neck bones in GRAVY not sauce...then a mountain of kielbasa, glazed ham, pierogi, all kinds of veggies, roast chicken and fresh babka and semolina...
yeah I know, but it was different back around 1960...
a huge platter of pasta and meatballs, sausage, bracciole, spare ribs and neck bones in GRAVY not sauce...then a mountain of kielbasa, glazed ham, pierogi, all kinds of veggies, roast chicken and fresh babka and semolina...
yeah I know, but it was different back around 1960...
Re: Homemade smoked kielbasa
#4A lot of European immigrant sausage making was an attempt to make protein scraps tasty. Funny how we resort to those simple foods even as families become more prosperous.
Today, the key to separating homemade taste from store-bought is quality ingredients. We use a lot of pork belly and marjoram, a sweet aromatic herb, similar to Italian oregano, but milder. The slow cherry wood smoking can make anything taste better. Add a nice beet flavored horseradish and…..yum. Horseradish as a condiment to kielbasa is similar to how wasabi accentuates sushi.
Today, the key to separating homemade taste from store-bought is quality ingredients. We use a lot of pork belly and marjoram, a sweet aromatic herb, similar to Italian oregano, but milder. The slow cherry wood smoking can make anything taste better. Add a nice beet flavored horseradish and…..yum. Horseradish as a condiment to kielbasa is similar to how wasabi accentuates sushi.
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Re: Homemade smoked kielbasa
#6I'll take 5 lbs. And then eat it with mashed potatoes and sauerkraut.
Re: Homemade smoked kielbasa
#9My grandparents were also Polish Immigrants, Mother was born in Poland and shortly after came to America. My "BABCIA", grandmother also made kielbasa when I was young, many years ago
Re: Homemade smoked kielbasa
#10[/quote]
Gary, did you ever go to one of those "Mom and Pop" butcher shops around the Broadway Market on the east side of Buffalo NY? Homemade sasuage to die for, especially on the grill and perhaps a cold Labatts or Molsons?
William
[/quote]
The best. Great horseradish there too.
Gary, did you ever go to one of those "Mom and Pop" butcher shops around the Broadway Market on the east side of Buffalo NY? Homemade sasuage to die for, especially on the grill and perhaps a cold Labatts or Molsons?
William
[/quote]
The best. Great horseradish there too.
Re: Homemade smoked kielbasa
#11my lord, now THAT is an afternoon well spent! sausage and suds and son....how can you do better?