Recipe

Putercops Kielbasa Recipes Recipe

Add Step-by-Step Photos	Recipediva / All my dishes 1 year, 1 month ago Putercops Kielbasa recipes. He loved to cook and loved his recipes. Loved this site and how each of us are so different. Will miss his silliness. Prep:1m Cook:180m Servings:6	Recipediva
	homemade kielbasa

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Ingredients

From Bill:

Here a 2 recipes for smoked kielbasa I use and one fresh (oven roasted but loses the real smokey flavor) and one candied kielbasa (don;t knock it til you try it)

Kielbasa recipes vary from region to region. What is authentic in one may not be in another. It was one of the first portable foods going. Originally it was meant to be a jerky type consistency and reconstituted in one of the rustic dishes.

Smoked Polish Kielbasa

5 lb Pork butt, fine ground

3 T Salt 1

T Sugar 1

T Black Pepper

8 ea Garlic Cloves, pressed

1 t Marjoram

1 c Water

Combine all ingredients, mix well and refrigerate for 24 hours. Stuff into large hog casing. Cool smoke for 1-2 hours or until the casing is dry. Gradually increase the temperature of the smokehouse to 160F ~ 165F. Apply a heavy smoke until an internal temperature of 140F is reached. Chill the sausage in cold water and hang at room temperature for 2-3 hours. Refrigerate.

Fresh Polish Kielbasa

6 ft long, 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 tsp Salt, or to taste

3 tsp Finely ground black pepper

2 tsp Ground marjoram

2 tsp Ground summer savory

1/2 tsp Ground allspice

3 Cloves garlic, finely minced

2 tbsp Sweet paprika

1. Prepare the casings.

2. Grind the meats and fat together through the coarse disk.

3. Mix the remaining ingredients with the meat. Stuff the casings and leave the sausage in long links. Lengths of eighteen inches to two feet are traditional.

4. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty four hours uncovered.

5. Cook by roasting in at 425 degrees F 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.

Directions

Smoked Kielbasa 2

Polish sausage is made of coarsely ground lean pork with some added beef. The basic spices for this well known sausage are garlic and marjoram.

• 8 lbs. pork shoulder or lean trim (75% lean)

• 2 lbs. beef trimmings (80% lean)

• 4.8 oz. ice or water

• (7 1/4 Tbs.) 3.6 oz. salt

• (4 Tbs.) 1.6 oz. sugar

• (2 1/2 Tbs.) 0.5 oz. white pepper

• (2 1/4 tsp.) 0.3 oz. mustard seed

• (4 tsp.) 0.2 oz. marjoram

• (1 1/2 tsp.) 0.1 oz. garlic powder

• (2 1/2 tsp.) 0.2 oz. nutmeg

• (1 1/4 tsp.) 0.2 oz. monosodium glutamate

• (1 a cups) 5.6 oz. nonfat dry milk

• (1 1/4 tsp.) 0.2 oz. sodium nitrate

• (1/8 tsp.) 0.025 oz. sodium nitrite (optional)

Grind beef and pork through 1/4-inch plate.

Add spices and water, mix thoroughly.

Grind through 3/16-inch plate.

Stuff into natural hog casings and hold overnight (38ºF) for cure to react.

Smoke at 90º to 100ºF for two hours.

Raise temperature gradually to 165º to 170ºF in smokehouse and cook until internal product temperature reaches 150ºF.

NOTE: Beef gives this kielbasa a deeper red color and improves the product consistency and appearance.

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Comments

organicmama 1 year, 1 month ago said:
Thanks again Diva and I love the pic, Bill would too! :)

henrie 1 year, 1 month ago said:
Sounds like great recipes, I use to make sausage with deer meat and pork and lots of spices, it was the best. Great post, thanks for sharing these with us.

lor 1 year, 1 month ago said:
Thank you Diva and God Bless Bill!!!

cherylannxo 4 months, 3 weeks ago said:
Good Morning Diva, I just ran into this recipe and it definitely got my interest. I have a sausage making machine that also makes pasta of many shapes. It also fills the casings. I have used the machines only a couple of times and I have had the machine for 15 years. I need to start putting the machine to work. You have my 5 on this one. Thanks for sharing. Have a wonderful day...Cheryl (I wish that I could thank Bill)

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