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Homemade Kielbasa



GoreckiWilk  Nov 6, 07, 15:58    #1
Howdy froma second generation Pole living in Texa. I make and smoke my own sausage here and am looking for an authentic spice recipe for homemade kielbasa. I've tried several recipes from cokk books but they just don't "hit" it. I'm basing my taste on the smoked Kielbas I grew up with in Linden, New Jersey. Any ideas?
plk123Threads: 30
Posts: 6,410
Joined: Aug 29, 07 ♂ 		 Nov 6, 07, 18:17    #2
Quoting: GoreckiWilk
Any ideas?

yes, get a hold of the peeps in Linden NJ. there are many kinds of polish sausage out there. they are all good though. :)
GoreckiWilk  Nov 7, 07, 20:28    #3
Sorry for the sloppy typing on my earlier post. Got this new "split" keyboard and haven't quite got the hang of it. Yea, When I travelled to Holland for business several times, last year, I made sure to stop in Newark airport for a 1 or 2 day layover. Of course, I was there to visit family, but I also made sure to drive through Linden and load up!
plk123Threads: 30
Posts: 6,410
Joined: Aug 29, 07 ♂ 		 Nov 7, 07, 20:30    #4
lol... ask them about the recipe.
inkrakow  Nov 8, 07, 12:16    #5
what type of kielbasa do you want to make? I have a friend who has been making and selling traditional charcuterie (i.e. no preservatives or bulking agents etc) here in Krakow for about 35 years and I can ask him for advice if you can be more specific.
miranda  Nov 8, 07, 12:18    #6
that is another funny thread today
Z.Zybert  Mar 31, 10, 20:04    #7
I wont to makea good fresh polish kielbasa.
The Knights of Columbus are having a polish night.
I was asked to make polish Kielbasa for it.
jonniThreads: 26
Posts: 4,189
Joined: Nov 27, 07 ♂ 		Edited by: jonni  Mar 31, 10, 20:35    #8
Z.Zybert

If you don't have a sausage machine (or want to stuff sausage skins) it might be better to buy them. There's quite a bit of skill in making sausages, especially the European kind. You can grill or fry them first with onions and heat the up when you're there, or take the kind that just needs slicing thinly - maybe Krakowska.
plk123Threads: 30
Posts: 6,410
Joined: Aug 29, 07 ♂ 		 Apr 1, 10, 05:58    #9
it's a lot of work, that's for sure.
RonWestThreads: 3
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Joined: Jan 6, 10 ♂ 		 Apr 1, 10, 07:41    #10
GoreckiWilk:
Any ideas?

I'm sure polkamaniac can point you in the right direction.
DziedzicThreads: 4
Posts: 38
Joined: Jan 30, 08 ♂ 		 Apr 1, 10, 09:17    #11
Good Kielbasa MUST have garlic in it. And it cant be greasy. I cant tell you how many times ive been to the store and ill see a different brand of "Polish sausage". I buy it and try and it and become very disappointed. Most grocery stores carry terrible versions of Kielbasa.
jonniThreads: 26
Posts: 4,189
Joined: Nov 27, 07 ♂ 		Edited by: jonni  Apr 1, 10, 13:13    #12
Dziedzic:
Good Kielbasa MUST have garlic in it. And it cant be greasy.

There are varieties with and without garlic. As for greasy, I sometimes get it from a farmer near Siemiatycze who makes his own. That is always a bit too greasy, but somehow excellent. Better than shop bought.
RevokeNiceThreads: 21
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Joined: Jun 20, 09 Pictures: 1 ♂ 		 Apr 1, 10, 14:53    #13
Dziedzic:
And it cant be greasy.

Sacrilege.
polkamaniacThreads: 1
Posts: 514
Joined: Aug 2, 09 Pictures: 1 ♂ 		Edited by: Administrator  Apr 1, 10, 19:47    #14
someone asking for a good sausage recepie .This one makes about 4 pounds of polish kielbasa sausage.And yes ---I have a smoker and do make it myself.I've tried different recepies but this one is the best for my taste.

http://easteuropeanfood.about.com/od/sausages/r/polishsausage.htm
polish hoss  Apr 3, 10, 14:16    #15
for every pound of pork butt, 1/2 TBS salt, 1/2 TBS black pepper, 1 garlic clove

coarse grind meat, finely mince the garlic, mix all together. let sit in the fridge overnight.

next day, stuff the casings, and smoke with low heat. I like to add green apple branches on the wood coals. smoke until you recognize the color as being what you remember in NJ

OR

instead of adding the salt to the meat, I am going to brine the cut up meat in 1 cup salt, 1 gal water mixture, for about an hour or two, and then rinse it and mix in the pepper and garlic, let sit over night, and stuff, smoke.
Polonius3Threads: 963
Posts: 4,545
Joined: Apr 11, 08 ♂ 		 Jan 10, 11, 18:56    #16
Merged thread:
Anybody make home-made kie³basa?

Does anybody n PF make home-made kie³basa? Maybe not on a daily basis but for holdiays and special occasions? If so, would you care to share yoru recipe?
polkamaniacThreads: 1
Posts: 514
Joined: Aug 2, 09 Pictures: 1 ♂ 		 Jan 12, 11, 01:30    #17
It's about that time of year when pork shanks are being delivered to the grocery stores.When they get to 79 cents a pound ,I will be making some.I use the recepie that I have posted above in my last post.
Polonius3Threads: 963
Posts: 4,545
Joined: Apr 11, 08 ♂ 		 Jan 12, 11, 09:10    #18
I beleive the basic seasoning for the most common type of traditonal Polish kie³basa are salt, pepper and garlic. In western Poland (Wielkopolska, Kashubia) marjoram is added.
There are of course different types including:
czosnkowa (more garlic)
kminkowa (contains caraway)
gorczycowa (with mustard seed)
krajana (chunky)
krakowska (chunky with coriander and pimento)
kabanosy (thin, dried, in sheep casing), etc.
polkamaniacThreads: 1
Posts: 514
Joined: Aug 2, 09 Pictures: 1 ♂ 		 Jan 12, 11, 19:40    #19
I make according to what we like and that is smoked and garlic .Yummy! ! !
ops  Jan 21, 11, 20:17    #20
POLISH grilled KIELBASA- the best dish in the world

saveur.com/article/kitchen/The-SAVEUR-100-Chefs-Edition
RebirthThreads: 7
Posts: 161
Joined: Jun 20, 11 ♂ [Suspended] 		 Jun 22, 11, 19:33    #21
Some interesting definitions of kielbasa on here. http://www.urbandictionary.com/define.php?term=kielbasa
michalic  Oct 24, 11, 21:19    #22
I learned from my father, who learned to make sausage from my busia, who came from northern Poland and made gorczycowo style kielbasa (with mustard seed). We used to say that the recipe followed "the rule of 10."

10 pounds of pork ("Boston butt")

7 T salt
3 t pepper

7 t mustard seed
3 t crushed garlic

enough water to keep the mixture moist

makes about 10 feet of sausage

note: in today's world, you may wish to reduce the salt to 4 or 5 T
dianalove  Jan 8, 12, 01:28    #23
I am looking for auth. kielbasa that was made by a butcher each easter who had a store on virginia ave in johnstown, pa.

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