Putercops Kielbasa Recipes Recipe

Putercops Kielbasa Recipes

From recipediva 17 years ago

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180 minutes to make
Serves 6

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.

homemade
kielbasa
smokie
pork
sausage
bake

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- 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.
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Ingredients

From Bill: shopping list
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) shopping list
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. shopping list
Smoked Polish kielbasa shopping list
5 lb pork butt, fine ground shopping list
3 T salt 1 shopping list
T sugar 1 shopping list
T black pepper shopping list
8 ea garlic cloves, pressed shopping list
1 t marjoram shopping list
1 c water shopping list
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. shopping list
Fresh Polish kielbasa shopping list
6 ft long, 1/2" diameter hog casings shopping list
3 lb Lean pork butt, cubed shopping list
1 lb Lean beef chuck, cubed shopping list
1/2 lb veal, cubed shopping list
1/2 lb pork fat, cubed shopping list
2 1/2 tsp salt, or to taste shopping list
3 tsp Finely ground black pepper shopping list
2 tsp Ground marjoram shopping list
2 tsp Ground summer savory shopping list
1/2 tsp ground allspice shopping list
3 cloves garlic, finely minced shopping list
2 tbsp sweet paprika shopping list
1. Prepare the casings. shopping list
2. Grind the meats and fat together through the coarse disk. shopping list
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. shopping list
4. Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty four hours uncovered. shopping list
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. shopping list

How to make it

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.

People Who Like This Dish 11

Reviews & Comments 4

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" It was excellent "
cherylannxo ate it and 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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lor 17 years ago
Thank you Diva and God Bless Bill!!!
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" It was excellent "
henrie ate it and 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.
Was this review helpful? Yes Flag
" It was excellent "
organicmama ate it and said...
Thanks again Diva and I love the pic, Bill would too! :)
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recipediva Pittsburgh, PA

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The Rating

Reviewed by 5 people

Thanks again Diva and I love the pic, Bill would too! :)

organicmama in loved it
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.

henrie in Savannah loved it
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 mach...more

cherylannxo in Santa Nella loved it

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