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Kielbasa - Authentic Old Recipe

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  • 58limited
    Club Member
    • Dec 2018
    • 866
    • SE Texas
    • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

    Kielbasa - Authentic Old Recipe

    Today I made a kielbasa recipe I found on Ethan Chlebowski's youtube channel. Ethan is of Polish descent and this recipe has been in his family for generations. His grandfather wrote it down in 1966 but Ethan mentions that it has been around since before WW2. Ethan's dad has my dream prep kitchen: basically his own meat shop with walk-in cooler, walk-in smokehouse, and commercial equipment. I glanced at his dad's Instagram account which Ethan posted on youtube and it appears that he is a doctor and charcuterie is his hobby, but it is mentioned that the family had a meat market in Poland.

    Here is the video and the recipe:



    Link to the recipe: https://www.ethanchlebowski.com/cook...olish-kielbasa

    Ingredients:

    Desired amount of 70/30 Pork (or beef, venison, etc.) Goal is about 30% fat.

    For the spices below multiply the weight of the meat by the percentages of spices. For example, 454 grams (1 lb) of pork X 0.0175 (1.75%) gives you about 8 grams of salt.
    • 1.75% Salt
    • 1.75% Brown Sugar
    • 0.5% Black Pepper
    • 0.25% Cure #1
    • 0.187% Garlic Powder
    • 0.125% Whole Mustard Seed
    • 0.0625% Pickling Spice
    • 0.0313% Marjoram
    • Water
    • Sausage Casings
    Note on pickling spice: In the video I see the whole mustard seeds but the pickling spice looks to be ground. This makes sense since the McCormick pickling spice I have is whole allspice berries, whole cloves, bay leaves that are very coarsely broken up, red pepper chucks (not flakes), and more - these would not be evenly distributed unless ground and I didn't think the meat grinder would do a good job grinding the spices. I have never used pickling spice for anything before so I don't know if you can buy it pre-ground. I fine ground it using a vintage coffee grinder attachment for my big Hobart grinder.

    Mix the measured spices into cold meat chunks (or ground meat if using). Note: the meat grinds better if very cold, almost frozen.

    Add the meat to the grinder and push it through. Once the meat is ground, pour water over it and start mixing it by hand. There aren't specific measurements for the amount of water this is more of a by feel thing to see how much you want to add. Mix by hand, add water and adjust as needed.. At the end of the process, the meat should clump together and even sticks to your hand without falling.

    Fill the sausage stuffing container with the kielbasa. Place the casing over the tube and slowly extrude the sausage into the casing. Once the sausage is stuffed, twist into links by pinching together and twisting the casing. Hang the sausages to dry for a few hours until the outside casing is no longer wet. Smoke the kielbasa until the internal temperature reaches 150 F. Rinse with cold water to stop the cooking process and hydrate the casings.

    Here is mine before forming links. It is drying now. I'll smoke it on the KBQ.

    Click image for larger version  Name:	IMG_20200907_173307.jpg Views:	0 Size:	1.30 MB ID:	907447


    I fried a patty and it is good. However, I'll reserve final judgement until after it is smoked. My inclination is to up the black pepper but I'll wait to taste the finished sausage before deciding. Also, thinking of using fresh garlic instead of garlic powder next time.
    Last edited by 58limited; September 7, 2020, 05:50 PM.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9741
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #2
    Just smoked 45 pounds of pork sausage, 15 stayed fresh. I weigh everything and every single year when dad pours the water in he says, "man that's a lot of water, are you sure it needs that much?" I say, "you say that crap every single year." Then he says, "I know I forget."

    Comment


    • cgrover60
      cgrover60 commented
      Editing a comment
      And you gotta love it.

    • RonB
      RonB commented
      Editing a comment
      And you'd probably worry about him if he didn't...

    • 58limited
      58limited commented
      Editing a comment
      Next time I make the kielbasa I'm going to use beer instead of water.
  • mnavarre
    Club Member
    • Jan 2018
    • 546
    • San Diego

    #3
    I watched that video a few weeks ago, very interested in how yours turns out. Store bought kielbasa is generally crap, and none of the butcher shops around here make it.

    Comment

    • rkleinknecht
      Club Member
      • Jul 2017
      • 10

      #4
      Thanks for the kielbasa ‘link’ will definitely try that. Also looks like you had nice results, congrats.

      I ground up some chuck/brisket blend for burgers yesterday and saved about 2# to make some beef/jalapeño/Gouda sausage. Flavor & juiciness turned out great but my casings didn’t quite take the heat too well. Half ruptured, and one even snapped in half. Never seen that before. Stewed them in some onions & beer for 30 and then seared over the remaining coals just to brown for 5 mins, not too hot.

      Any preference in casings or tips & tricks to keep them pliable? One thought is I may have over-soaked the casings before stuffing, though they seemed fine when feeding on to stuffer tube. What brand casings do you use?

      thanks,
      bob

      Click image for larger version

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Views:	123
Size:	2.70 MB
ID:	907471

      Comment


      • 58limited
        58limited commented
        Editing a comment
        I've been using the Home Pack brand but I just found out a local market has fresh casings, I'm going to try them next time I make sausage.

        No insight to your problems, I've had similar problems occasionally - I thought I might be over stuffing or over heating them. No problems today.
    • Rocinante
      Club Member
      • Dec 2019
      • 111
      • Knoxville, TN

      #5
      Now that's the kielbasa ticket. I'm from NW PA and grew up on this stuff. I now have to settle for mass produced kielbasa that's just not the same....

      Comment

      • 58limited
        Club Member
        • Dec 2018
        • 866
        • SE Texas
        • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

        #6
        After smoking and rinsing. No pictures of the sausage after cutting. It is very good but I will up the black pepper amount.

        Click image for larger version

Name:	IMG_20200907_212828.jpg
Views:	104
Size:	1.64 MB
ID:	907610

        Comment

        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 9301
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #7
          May I fix yer Title, Brother, or would ya prefer to do it yer dang self?

          Comment

          • 58limited
            Club Member
            • Dec 2018
            • 866
            • SE Texas
            • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

            #8

            I just tried to edit the post but it wouldn't let me change the title.
            Last edited by Mr. Bones; September 8, 2020, 02:51 AM.

            Comment

            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 9301
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
                Brinkmann Smoke n Grill
                Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                Weber 18" Kettle ($30 CL) 'Lil' Feller'
                Weber Smokey Joe ($25 CL) 'Lil' Brother'
                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                Weber 22.5 OTS DO Code Black ($15 CL)
                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                Weber "H" Code 18.5" WSM '86 ($75 CL)
                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
                Weber SJS AH 'Lil' Brother'
                Weber SJS AT 'Lil' Sister'
                Weber SJS DE Code (FREE) 'Lil' Helper'
                Weber SJG M Code 'Lil Traveller'
                Weber SJS AH Code 'Kermit'
                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
                ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                Blue ThermaPen Mk4
                Orange Thermapen Mk4
                Pink Thermapen Mk4
                ThermoWorks IR-GUN-S
                ThermoWorks Smoke
                ThermoWorks Open Box Smoke
                4 Pro Series cable extensions
                Smoke Gateway

                Accessories:
                *********************************************
                2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                BBQ Vortex, 2 Hovergrills, Top Deck
                Warming shelf
                MyWeigh KD-8000Kitchen Scale
                Backyard Grill marinade injector
                Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                Bear Paws
                Meat Rakes
                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
                60's CorningWare 10-cup percolator (Mom's) Daily driver
                50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                Multiple steels, from all over the planet
                Crock sticks
                Diamond stones, various
                Lansky Sharpening System

                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              #9
              Originally posted by Mr. Bones View Post
              May I fix yer Title, Brother, or would ya prefer to do it yer dang self?
              think I fixed it...

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Edited it lol

              • 58limited
                58limited commented
                Editing a comment
                Wonder why it wouldn't let me?

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                I have Super Powers lol
            • 58limited
              Club Member
              • Dec 2018
              • 866
              • SE Texas
              • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

              #10
              Update: This sausage recipe is great! After letting the sausage sit in the fridge overnight the flavors really came together. Better than store bought. I'm still going to add a little more black pepper though.

              Comment

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